The most indulgent icing on the planet poured over a heavenly, moist,decadent and flavor packed Pumpkin Praline Cake. This easy pumpkin cake recipe is one for your files.
Fall is upon us and therefore it is time to start with everything pumpkin spiced! Get out your scarf, make plans around the new fall tv schedule and follow your favorite football team!
And today, go get your cake pans out because what's better for fall than baking? Ummm. Nothing.
Here's a Quick Video of Wendi make a Pumpkin Praline Cake
WHAT IS PUMPKIN PRALINE CAKE?
A SUPER EASY CAKE that MAKES YOU LOOK LIKE A SUPERSTAR!
This is an easy pumpkin cake recipe using cake mix.
It is where Pumpkin, Pecans and Sweetened Condensed milk merge perfectly together in this heavenly cake.
THE BATTER
You can mix up the batter with just a bowl and a spoon, no special techniques or equipment are required!
THE ICING
The icing doesn't involve any technical skills! Simply heat the icing ingredients on the stove until melting.
You can do that!
THE WHOLE CAKE
This Easy Pumpkin Praline Cake reminds me of a recipe I can't quit eating and the ease of a dump cake.
WHY THIS RECIPE WORKS
- This pumpkin cake recipe requires no special equipment and no special knowledge.
- Pumpkin cake recipe that is so easy it even involves a cake mix!
- Just mix the stuff together, pour it in a cake pan, heat up the icing ingredients on the stove, poke a few holes with your wooden spoon handle and pour the icing over!
- Pumpkin Cake SO EASY that even a beginner can make this pumpkin cake!
OTHER PUMPKIN RECIPES YOU WILL LOVE:
TIPS AND TRICKS FOR THIS EASY PUMPKIN CAKE RECIPE (FAQ):
CAN THIS CAKE BE MADE IN A 9X13 PAN INSTEAD?
Yes, you can make this recipe in a 9x13 pan. You may need to change the baking time.
Bake until the center is set and puffy. Use a wooden spoon handle to poke holes into the cake and then pour the icing over per the directions in the recipe card.
WHAT ABOUT USING THIS RECIPE TO MAKE CUPCAKES?
YES! You CAN use this recipe to make cupcakes. You will need to adjust the baking time and you need to know that the cupcakes will be very moist and fall apart easily.
The icing will be messy too! Consider yourself warned.
CAN THIS CAKE BE FROZEN?
Yes! Freeze the cake after it has been baked and BEFORE you apply any icing. Wait until you are ready to eat the cake to poke the holes and pour the icing on.
WHAT ABOUT IF I WANT TO TAKE THIS CAKE TO A PARTY?
PLEASE take this cake to a party! Your friends and coworkers will LOVE it. Wait to put the icing on until just before the party starts though.
CAN I WAIT TO PUT THE ICING ON RIGHT BEFORE I SERVE IT?
ABSOLUTELY! You will ALWAYS want to wait until just before you are ready to serve this cake to put the icing on.
WHAT ABOUT USING WALNUTS INSTEAD OF PECANS?
Feel free to experiment with using ingredients of your choice, however, you need to know that pralines ARE made with pecans and that is what makes this a Pumpkin PRALINE Cake.
HOW LONG IS THIS CAKE GOOD FOR?
- The icing will soak into the cake within an hour of pouring the icing over the top (no worries, it is in there and the cake is STILL very good!).
- The cake will remain very good for 3-5 days if kept covered.
- Refrigerating the cake is best but not 100% necessary if you keep it in a sealed cake container.
PRO TIP FOR THIS EASY PUMPKIN CAKE RECIPE:
Serve this cake with LOTS of napkins, it can get messy. Be prepared to give out the recipe because everyone will want it!
NOW LET'S LOOK AT PHOTOS OF HOW TO MAKE THIS RECIPE!
First, gather your ingredients for the cake batter
Then mix those together. You can do it by hand even!
Bake the cake and turn it out onto your cake stand
Poke some holes through the cake with a wooden spoon handle (to pour the icing down into)
Melt the icing ingredients in a saucepan on the stovetop and pour that into the holes and over the top!
That's it! You are done! Beautiful moist and delicious cake! What could be easier?
Just look at that moist cake! Your friends will be DELIGHTED!
YA’LL HELP ME OUT NOW, YA HEAR?
Please leave me a 5 star 🌟🌟🌟🌟🌟 comment below in the comment section, all right? I would LOVE to know if you made this recipe or even if you are planning to! Of course, head on over to Pinterest, Facebook and Instagram and tag me with some photos of your creation!
I can’t wait!
Ya’ll know I love your comments!! ❤
THE RECIPE FOR PUMPKIN PRALINE CAKE
Pumpkin Praline Cake
Ingredients
For the Cake
- 1 box of yellow cake mix
- 1 cup pumpkin puree
- 1 cup whole milk
- ¼ cup vegetable oil
- 4 whole large eggs
- ½ cup chopped pecans
- ½ teaspoon nutmeg
- ¾ teaspoon cinnamon
For the Icing
- 2 cans of sweetened condensed milk
- 4 tbs unsalted butter
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350. Grease two 8” round cake pans with Crisco and then dust with flour or use non stick baking spray (what I prefer). (you could also make this in a rectangle cake pan).
- Mix together in a medium bowl the cake mix, pumpkin puree, milk, oil, eggs, pecans, nutmeg and cinnamon until all is moistened, scrape the bowl occasionally to make sure that you have mixed all of the mix together. Pour evenly into each cake pan or pour entire contents into the larger rectangular cake pan.
- Bake for 27 minutes – check and see if the middle of the cake is still loose – if it is, bake in 3 minute intervals until the middle is no longer jiggly and a cake tester or toothpick comes out cleanly. Remove from the oven and allow to rest until cooled.
- On the stove top on medium heat, mix all of the ingredients for the icing together in a small sauce pan. Heat just until butter is melted.
- Flip one of the baked cakes over onto a cake plate (upside down) and pour ¼ of the icing onto the cake. Set the other round cake on the top of the first cake (flipped upside down). (If using a rectangular pan – start with poking the holes). Using the handle of a round handled wooden spoon, poke holes into and through the cake and gently pour half of the icing over the top making sure that some of the icing goes down into the holes.
- Allow the rest of the icing to completely cool and then gently pour it over the top of the rest of the cake. Serve cake with coffee or milk!
Notes
CAN THIS CAKE BE MADE IN A 9X13 PAN INSTEAD?
Yes, you can make this recipe in a 9x13 pan. You may need to change the baking time. Bake until the center is set and puffy. Use a wooden spoon handle to poke holes into the cake and then pour the icing over per the directions in the recipe card.WHAT ABOUT USING THIS RECIPE TO MAKE CUPCAKES?
YES! You CAN use this recipe to make cupcakes. You will need to adjust the baking time and you need to know that the cupcakes will be very moist and fall apart easily. The icing will be messy too! Consider yourself warned.CAN THIS CAKE BE FROZEN?
Yes! Freeze the cake after it has been baked and BEFORE you apply any icing. Wait until you are ready to eat the cake to poke the holes and pour the icing on.WHAT ABOUT IF I WANT TO TAKE THIS CAKE TO A PARTY?
PLEASE take this cake to a party! Your friends and coworkers will LOVE it. Wait to put the icing on until just before the party starts though.CAN I WAIT TO PUT THE ICING ON RIGHT BEFORE I SERVE IT?
ABSOLUTELY! You will ALWAYS want to wait until just before you are ready to serve this cake to put the icing on.WHAT ABOUT USING WALNUTS INSTEAD OF PECANS?
Feel free to experiment with using ingredients of your choice, however, you need to know that pralines ARE made with pecans and that is what makes this a Pumpkin PRALINE Cake.HOW LONG IS THIS CAKE GOOD FOR?
- The icing will soak into the cake within an hour of pouring the icing over the top (no worries, it is in there and the cake is STILL very good!).
- The cake will remain very good for 3-5 days if kept covered.
- Refrigerating the cake is best but not 100% necessary if you keep it in a sealed cake container.
PRO TIP FOR THIS EASY PUMPKIN CAKE RECIPE:
Serve this cake with LOTS of napkins, it can get messy. Be prepared to give out the recipe because everyone will want it!Nutrition
A VERSE TO SHARE
Look, he is coming with the clouds, and every eye will see him, even those who pierced him; and all the peoples of the earth will mourn because of him. So shall it be! Amen. ~ Revelations 1:7
***This recipe originally appeared on Loaves and Dishes on August 28, 2015 and has been revised with new information and photos!***
Jean Tillman says
Excellent Easy to make,tastes delicious Thank You
Wendi Spraker says
Hi Jean! Glad you loved it! Thanks for coming back and leaving a comment!
Moxie says
YUM! Delicious and perfect. Made for a party! it was great!
Cheryl says
If you have to frost cake before guest come, can you refrigerate the rest or will cake fall apart?
Wendi Spraker says
No. It keeps just fine. The frosting soaks in and makes the cake very moist.
Bianca says
Hi there! So I'm going to two thanksgivings today and I wanted to make the cakes before with icing and everything but are you suggesting I make the icing at their homes to serve on top so it's fresh??
Wendi Spraker says
Hi Bianca. If you can, that would be ideal. However, if that would be inappropriate for your situation then ice the cakes before. 🙂
Bianca says
Thank you!! I think I will make it at their homes.
Also - I forgot to buy Crisco! Can I grease with butter instead?
Wendi Spraker says
I think that would work just fine. 🙂
Wendi Spraker says
Best wishes and let me know how it turns out!!
Lois says
This cake smells amazing while baking. I had already iced the cake before I read the "ice the cake just before serving" part. Would you suggest refrigeration to keep it fresh at this point to be served the next day?
Wendi Spraker says
Hi Lois - the reason for icing just before serving is because the icing soaks into the cake. It won't hurt it to sit out. There's nothing that is going to go bad over night.
Marta says
You stated to poke holes, do they need to go through both layers or only the top layer of the cake?
Wendi Spraker says
Mary- through both layers works best. Thanks!
Mary holmes says
Can your praline /pumpkin-cake recipe be made in a bundit pan. I have done poke cakes in it before. Recipe sounds so good!!
I think I am going to try it. Thinking that maybe it won't be as wet. Will let you know. Thanks
Wendi Spraker says
I have never made it on a bundt pan. But I'm sure it would be fine. :).
Carol Stickens says
I made it in a bundt pan. I only used one can of condensed milk and 2 Tablespoons of butter for the icing. I took it for our Sunday school class so already put icing on it earlier. It was really moist and gooey but everyone loved it and wanted the recipe.
Wendi Spraker says
Carol,
I"m so glad to hear that everyone loved it. I have to admit - it is gooey and moist - but in my mind, that is one of the benefits. 🙂 AND - I'm so glad you came back and left me a comment after making it because I get to use my cool little cutting board that says, "Made It". 🙂
Yolly says
I was wondering the same thing. How long would you bake it in a bundt pan?
Wendi Spraker says
Hi Yolly,
I have never made this in a bundt pan. You'll have to look at the directions on the back of the cake box, start there and then make a judgement call from there. If you find what works best, please come back and let us know!
Darlene says
I just had to make this over-the-top cake. I didn't even need to go to the grocery as these are all ingredients that I keep on hand. I didn't have two pans of the same size, so I improvised and used flan pans. The cake is beautiful with the ruffled edges. The only issue that I have is that the cake just seems a little too wet. Would this have been prevented bu using regular cake pans? Any sugestions?
Wendi Spraker says
Hi Darlene. Thank you for visiting. It is a very moist cake. If it is too damp for you, next time maybe poke fewer holes as I believe the icing going down in the cake makes it even more moist. Thanks for asking. 🙂
Sharon says
Can walnuts be substituted for the nuts? I have the walnuts but would have to buy the pecans
Wendi Spraker says
I think walnuts would do ok. Will be a different taste but should taste fine.
Deb says
Did you make it with the walnuts? I just wondered how it turned out.
Suzanne says
Going to a dinner party next weekend, and I'm bringing dessert! I think this is perfect! Wish me luck!
Wendi Spraker says
Suzanne,
I hope it turns out perfectly! If you have any questions or issues, please let me know. I recommend waiting till just before you serve it to apply the icing - it tends to soak in (which is YUMMY!) and drip down the sides. YUM! I think I'll go make one right now!
Suzanne says
OK I am ASSUMING that "Pumpkin Puree" is just plain canned pumpkin- not labeled Pumpkin Puree! I have searched high and low for a can that says Pumpkin Puree- and then I saw where it says on the Internet that it's one and the same, right?
Wendi Spraker says
Suzanne - yes that's right. Just plain ol pumpkin. Canned pumpkin. Sorry for any confusion. I think I'll change the recipe to reflect that. Thanks for asking for clarification.
Heathr says
Hello! I'm making this for tomorrow night, but do not have enough time to bake after work. Do you recommend baking this tonight and putting cakes in the fridge or leaving out? I can certainly ice it tomorrow.
Wendi Spraker says
Hi Heathr! In this case, I would make them tonight. Let them cool completely and wrap in plastic wrap (take them out of the cake pans. The. Tomorrow when ready to serve, put them together and put the icing on. Don't put icing on till ready to serve though. It soaks on.
Heather says
Thank you so very much!
Wendi Spraker says
So welcome!!! 🙂
Donna phillips says
I am making this this weekend. Is pumpkin purée the same as a can of pumpin??
Wendi Spraker says
Hi Donna! I'm so tickled you are making this cake. Yes- same thing. Just DO NOT get the pumpkin pie filling. Get the plain pumpkin. 🙂
Bridget says
Is there a bigger version of this that can be made? I have 2 8" cake pans but I want to make this for a party this weekend and with this being 8 slices it may go really fast! What about 9x13 dish, would that enable more servings or do I have to adjust the amount of ingredients for that? I did see your note about making in a pan, but I don't want it to overflow if I double this.
Wendi Spraker says
Bridget - this is a great question. I have never made it in a 9x13 myself. Let me do a little research and I'll get back to you asap. I think I can give you a reasonable best guess. 🙂
Wendi Spraker says
Bridget- my research tells me that you can make this same recipe in a 9x13. You will have to adjust the cooking time. Just refer to the back of your cake mix for that size pan. I hope this helps. As an aside, my experience in serving people cake is that when there is a double layer cake available - while there are officially 8 while pieces, people just cut off a tiny sliver and it usually will satisfy 10-16 people.
Bridget says
Awesome, thanks so much! I'm sure it'll taste amazing and since it's a large party I'm just going to make sure I get one of the slices, from whichever pan I decide to bake it in 🙂
Wendi Spraker says
There you go! I hope you'll come back and let me know how it went.
Gwen says
So I'm make this now, round version. Do I poke holes or not???
Wendi Spraker says
Yes. Poke holes! :).
Jody Russell says
Delicious! Thank you for sharing.
Wendi Spraker says
Jody - I'm so glad you liked it!
anita says
What size evaporated milk? You said 2 cans? Cant wait to try this recipe for my garden club.
Wendi Spraker says
Hi Anita! I'm so excited that you plan to share it with your garden club! What do you do at garden club? Sounds like something I would LOVE! Use the 14oz cans - but please note - its SWEETENED CONDENSED MILK. If you use evaporated milk, the recipe won't turn out right! More power to the flower! Flower power!
anita says
Thank you for your quick response. I realized I put evaporated instead of condensed after the fact. Can't wait to try this out. We have lunch and special speakers at our club. Wonderful people with great knowledge of gardens.
Bonita Heaton says
I can't wait to try this. I know it will be a hit. Can you use a sugar free cake mix? Just asking, my husband isca diabetic and he loves sweets so anytime I can I try to cut back on the sugar when it works out. If not Ivwill still makevit and try to hide some grom him. Ha!
Wendi Spraker says
Hi Bonita! I'm so glad you visited! I have never tried the sugar free cake mix - so, I can't really say. However, there is kind of a lot of sugar in this recipes anyway in the sweetened condensed milk (don't even look at the nutrition label unless you want to faint dead away!). So, my advise as a nurse - if you need to watch your sugar - you might want to try a different cake. However, if you DO try the sugar free cake - please come back and let me know how it went! I DO have some good diabetic friendly recipes on my site - and you can select that in the filter! Best wishes to you and your hubby!