When it comes to pumpkin recipes, I have come up with quite a collection. That said, this pumpkin cake is my favorite one!! The cake is just bursting with warm Fall flavors. What puts it over the top is the praline icing…it’s perfectly thick and sweet. That praline icing combined with the soft fluffy cake is absolutely irresistible! This post contains affiliate links. Please see my disclosure for more information.
Pumpkin Praline Cake
This cake is so good, it’s dangerous. It’s a cake I can’t walk past without cutting myself a sliver. Then, another. Then, another. Try not to judge me until you taste it… you’ll definitely see what I mean! Just watching this cake come together makes me feel so happy, and hopefully, it has the same effect on you.
I came up with this recipe because my husband is a huge fan of pumpkin desserts and I’ve always loved to bake for him. He works so hard and does so much for our family, the least I can do is bake the man a cake, right? When I want to make something special for someone I love, I tend to go right to the bundt cake. Growing up, my mom made them often so I have fond memories of bundt cakes sitting on the counter. It makes me happy to know that I am creating those same memories for my family.
If you frequent my blog… you will see me making bundt cakes large and small quite often. I recently made this Pumpkin Praline Cake for a Friendsgiving party and adorned it with decorated cookies. With all the time I spent working on the cookies, I wanted to accompany them with something I could throw together much quicker. I was so pleased with how beautifully it came together.
If you were to randomly show up at my house at any point during the Fall… chances are I’d have some of this cake made and gladly serve you up a slice. Since (for most of you) that’s not really possible, I’m excited to share with you how it’s made so you can bake one up for yourself.
This Cake Is So Good
Pumpkin puree in the batter makes the cake so moist and fluffy. The texture of this cake is a thing of beauty for sure! The flavors of this cake come from pumpkin pie spice in the batter and the incredible praline icing.
Every bite is even better than the last. (And trust me, you’ll have a lot of bites!)
Some Quick Tips For You
Before I leave you to start baking your cake, I just want to point out a couple of quick tips…
When you prepare the cake batter, there will come a point where you are incorporating the dry ingredients and the pumpkin puree into your wet ingredients. You will add them in an alternating fashion. Always start and finish with your dry ingredients. This goes for any recipe where you need to alternate adding dry ingredients with something else.
The second thing I want to point out is about the icing. It is soooo good, but it hardens very quickly. It almost has the consistency of fudge. Just keep this in mind as you are covering your cake. If you want your icing to blend smoothly, you’ll have to work fast. Honestly, I don’t worry about this. As you can see in the photo below when it’s layers of icing you are seeing… I think it still looks nice. Just more rustic.
That’s all there is… You’re ready to give it a go.
Happy baking! xoxo, Katie
Here are some of the items used for this cake:
This is the most delicious pumpkin cake covered in praline icing. It's easy to make and sure to be a huge hit with all of the pumpkin lovers in your life.
- 3 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 tablespoon pumpkin spice
- 3 large eggs room temperature
- 2 cups sugar
- 1 tablespoon vanilla
- 1 cup vegetable oil
- 2 cups canned pumpkin puree (NOT pie filling)
- 3/4 cup brown sugar packed
- 6 tablespoons unsalted butter
- 4 1/2 tablespoons milk
- 1 1/2 teaspoon pure vanilla
- 1 1/2 cups powdered sugar sifted
Preheat your oven to 325 degrees and grease your bundt pan.
(I use baking spray)
Combine flour, salt, baking powder, baking soda, and pumpkin spice in a medium size bowl and set aside.
beat eggs, sugar, vanilla, and oil until combined.
Alternately add dry ingredients and pumpkin to the wet ingredients beating and scraping the bowl after each addition. Start and end with the dry ingredients!
Bake for about an hour but start checking for doneness at 50 minutes.
Cool in the pan on a wire rack for 10 minutes and then remove the cake from the pan and continue cooling on rack.
Once your cake has cooled you can prepare your icing.
Combine butter, milk, and brown sugar in a medium saucepan.
Whisk to combine and bring to a boil over medium-high heat.
Once it comes to a boil, continue to boil while whisking constantly for 1 minute.
Remove from heat and add vanilla.
whisk in powdered sugar a little bit at a time and continue to stir until thickened and smooth.
Allow the icing to cool for a couple of minutes and carefully pour over your cake. I use a piping bag, but you have to make sure your icing is not too hot or you could burn yourself.
Here is my Pumpkin Spice recipe which can be used in this cake recipe.