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Pumpkin Praline Cake

Pumpkin Praline Cake
  • Prep 15 min
  • Total 2 hr 30 min
  • Servings 15
Move over, pumpkin pie! And let your crowd eat cake.
January 19, 2017

Ingredients

  • 1 cup (250 mL) packed brown sugar
  • 1/2 cup (125 mL) butter or margarine
  • 1/4 cup (50 mL) whipping (heavy) cream
  • 3/4 cup (175 mL) chopped pecans
  • 2 3/4 cups (675 mL) all-purpose flour
  • 2 teaspoons (10 mL) baking powder
  • 2 teaspoons (10 mL) ground cinnamon
  • 1 teaspoon (5 mL) salt
  • 1/2 teaspoon (2 mL) baking soda
  • 1/2 teaspoon (2 mL) ground nutmeg
  • 1/4 teaspoon (1 mL) ground cloves
  • 1 1/2 cups (375 mL) granulated sugar
  • 1 cup (250 mL) vegetable oil
  • 4 eggs
  • 1 can ( 14 oz/398 mL) pumpkin (not pumpkin pie mix)

Steps

  • 1
    Heat oven to 350ºF. Heat brown sugar, butter and whipping cream in 2-quart saucepan over medium heat, stirring occasionally, until butter is melted. Pour into ungreased rectangular pan, 13x9x2 inches. Sprinkle with pecans.
  • 2
    Mix flour, baking powder, cinnamon, salt, baking soda, nutmeg and cloves; set aside. Beat sugar, oil, eggs and pumpkin in large bowl with electric mixer on medium speed 1 minute, scraping bowl constantly. Gradually beat in flour mixture on medium speed 2 minutes, scraping bowl occasionally. Carefully spoon batter over pecan mixture.
  • 3
    Bake 30 to 35 minutes or until toothpick inserted in centre comes out clean. Cool 10 minutes. Place heatproof serving tray upside down onto pan; turn tray and pan over. Let pan remain over cake a few minutes. Cool completely, about 1 1/2 hours.

  • Serve With: Crown servings of this autumn cake with whipped cream and whole pecans.
  • Special Touch: Sprinkle ground cinnamon over dessert plates for a restaurant-fancy finish.

Nutrition Facts

Serving Size: 15
Calories
495
Total Fat
28g
Saturated Fat
8g
Cholesterol
75mg
Sodium
330mg
Total Carbs
56g
Protein
5g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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