Pumpkin Snack Cake Praline

This pumpkin snack cake with praline icing captures the essence of cozy fall flavors with minimal fuss. The cake is moist and tender, infused with warm spices and pumpkin puree, while the praline icing built from toasted pecans and bourbon adds a rich, crunchy contrast that turns this simple treat into something truly special. Baked in a sheet pan, it is easy to slice and share, making it perfect for gatherings or an indulgent afternoon bite.

I first made this during a chilly October weekend and it immediately became a family favorite. Everyone loved how the icing brought a special touch that made it feel festive without any complicated steps.

Ingredients

• Allpurpose flour: for a reliable tender crumb. Sift it lightly for best texture
• Baking soda: to help the cake rise evenly and stay light
• Pumpkin pie spice: blends cinnamon, nutmeg, and cloves to capture that unmistakable fall warmth
• Pure pumpkin puree: canned pumpkin is convenient and ensures consistent moisture and flavor
• Light brown sugar: adds a deep molasses sweetness while granulated sugar balances it out for the cake
• Granulated sugar: balances the sweetness in the cake
• Vegetable oil: keeps the cake soft and moist without overpowering the pumpkin flavor
• Large eggs: act as the binder to hold everything together smoothly
• Vanilla extract: deepens and balances the warm spices and pumpkin
• Salted butter: for the praline icing enhances richness and balances sweetness
• Heavy cream: creates a luscious texture in the frosting that’s smooth yet thick
• Bourbon: lends a lovely depth and subtle warmth to the frosting making it feel grown-up and special
• Toasted pecans: bring crunch and a nutty counterpoint to the sweet icing
• Salt: in the icing brightens the flavors and prevents it from becoming cloying

Instructions

Preheat and Prepare the Pan:

Set your oven to 350 degrees Fahrenheit and generously spray an 18 by 13 inch sheet pan to prevent sticking. This pan size ensures even baking for the thin, tender cake.

Mix Dry Ingredients:

In a medium bowl whisk together the flour baking soda pumpkin pie spice cinnamon salt and a pinch of nutmeg. This evenly distributes the leavening and spices so your cake is flavorful throughout.

Combine Wet Ingredients:

In a large bowl whisk together the pumpkin puree packed brown sugar granulated sugar vegetable oil eggs and vanilla extract until fully combined. This forms the moist base that holds all components together.

Add Dry to Wet and Stir:

Pour the dry ingredients into the wet mixture and stir just until no pockets of flour remain. Avoid overmixing here to keep the cake tender rather than dense.

Pour and Bake:

Spread the batter evenly in the prepared pan and smooth the top with a spatula. Bake for 18 to 20 minutes. Check doneness by inserting a toothpick into the center – it should come out clean or with just a few crumbs.

Make the Praline Icing:

Melt the butter in a small saucepan over medium-low heat. Add brown sugar and heavy cream and whisk constantly until the mixture boils. Remove from heat and gradually add powdered sugar while whisking until smooth.

Add Bourbon Vanilla Pecans and Salt:

Whisk bourbon and vanilla into the frosting. Stir in toasted chopped pecans and salt for a textured flavorful topping.

Spread the Icing:

Pour the warm praline icing slowly over the slightly cooled cake. Use a spatula to gently spread if needed taking care not to overflow the pan edges. Let the frosting set fully for about an hour before slicing.

My favorite part is the praline icing. Each bite delivers a sweet crunch with a hint of bourbon that my whole family always asks for seconds of. We often make this cake around Thanksgiving and have wonderful memories of sharing it with friends while sipping cider.

Storage Tips

Store leftovers at room temperature for up to three days covered tightly with plastic wrap or foil. For longer storage refrigerate for up to one week. The icing stays stable and crunchy when chilled. You can also freeze slices or the whole cake in an airtight container for up to three months. Thaw overnight in the fridge or a few hours on the counter before serving.

Ingredient Substitutions

Cake flour or gluten free flour blends can swap for allpurpose flour but may slightly change texture. Coconut or canola oil work as alternatives for vegetable oil to add different flavor notes or for dietary preferences. You can customize the spice blend with ginger allspice or more cinnamon if you prefer a different profile. Skip the bourbon and use pure maple syrup or rum extract to keep the icing flavorful but alcohol free. Omit the icing entirely and simply dust with powdered sugar then add whipped cream for a lighter finish.

Serving Suggestions

This cake pairs beautifully with a hot cup of coffee chai tea or even warm apple cider. It’s rich enough to serve as a dessert after a hearty fall meal like roast chicken or pork but simple enough to bring along to potlucks and office parties. Adding a scoop of vanilla ice cream on the side turns it into an extra special treat.

This pumpkin snack cake balances moist cake and crunchy praline icing for a cozy fall dessert. It slices easily for sharing and keeps well refrigerated or frozen.

Common Recipe Questions

→ Can this cake be prepared in advance?

Yes, making it a day ahead allows flavors to develop further. Keep covered to retain moisture.

→ Is bourbon essential in the icing?

No, bourbon can be replaced with extra cream or maple syrup for a different sweetness without alcohol.

→ Why toast pecans before adding them?

Toasting intensifies their natural flavor and crunch, preventing sogginess in the topping.

→ What spices best complement the pumpkin flavor?

A combination of cinnamon, nutmeg, cloves, and pumpkin pie spice creates balanced warmth and depth.

→ How to check if the cake is fully baked?

Insert a toothpick into the center; it should come out clean or with a few dry crumbs for perfect doneness.