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Pumpkin Praline Cake

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A moist, luscious Pumpkin Praline Cake captures the essence of autumn with warm spices and a nutty praline topping.

Ingredients

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  • 2 cups pumpkin puree
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 cup chopped pecans
  • 1 cup praline topping (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease and flour a bundt pan.
  2. Combine the pumpkin puree, granulated sugar, brown sugar, and vegetable oil in a large mixing bowl.
  3. Add the eggs one at a time to the pumpkin mixture, mixing well after each addition.
  4. Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in another bowl.
  5. Gradually add the dry ingredients to the pumpkin mixture, mixing until just combined.
  6. Fold in the chopped pecans gently.
  7. Pour the batter into your prepared bundt pan.
  8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the cake to cool in the pan for about 10 minutes before inverting onto a serving plate.
  10. Top with praline topping if desired, and serve.

Notes

This cake pairs wonderfully with whipped cream or ice cream. Store leftovers in an airtight container to keep them moist.

Nutrition

Find it online: https://doughgirlbylea.com/pumpkin-praline-cake/

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