Pumpkin Praline Cake
The EASIEST pumpkin cake recipe EVER!
Servings: 8
Calories: 250kcal
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 tsp nutmeg
- ¾ tsp 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!
Video
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
Calories: 250kcal