Pumpkin Snack Cake Praline (Printer-Friendly)
Moist pumpkin cake with warm spices and a crunchy praline topping with toasted pecans and bourbon notes.
# What You'll Need:
→ Dry Ingredients
01 -
2 1/4 cups all-purpose flour
02 -
1 teaspoon baking soda
03 -
2 teaspoons pumpkin pie spice (blend of cinnamon, nutmeg, cloves)
04 -
1/2 teaspoon ground cinnamon
05 -
1/4 teaspoon ground nutmeg
06 -
1/2 teaspoon salt
→ Wet Ingredients
07 -
1 1/2 cups canned pumpkin puree
08 -
1 cup packed light brown sugar
09 -
1/2 cup granulated sugar
10 -
3/4 cup vegetable oil
11 -
3 large eggs
12 -
1 teaspoon vanilla extract
→ Praline Icing
13 -
6 tablespoons salted butter
14 -
1/2 cup brown sugar
15 -
1/4 cup heavy cream
16 -
1 cup powdered sugar
17 -
2 teaspoons bourbon
18 -
1 teaspoon vanilla extract
19 -
1 cup toasted chopped pecans
20 -
1/4 teaspoon salt
# Steps to Follow:
01 -
Preheat oven to 350°F. Generously grease an 18x13 inch sheet pan with nonstick spray.
02 -
In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, cinnamon, nutmeg, and salt until evenly mixed.
03 -
In a large bowl, whisk pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until homogeneous.
04 -
Add dry ingredients to wet mixture and stir gently just until no flour pockets remain to maintain tenderness.
05 -
Spread batter evenly in prepared pan. Bake for 18 to 20 minutes. Test doneness with a toothpick; it should come out clean or with a few crumbs.
06 -
Melt butter in a small saucepan over medium-low heat. Add brown sugar and heavy cream, whisking constantly until boiling. Remove from heat and gradually whisk in powdered sugar until smooth.
07 -
Whisk bourbon and vanilla extract into frosting. Fold in toasted chopped pecans and salt for texture and flavor balance.
08 -
Pour warm praline icing over slightly cooled cake. Gently spread with spatula without spilling over edges. Allow frosting to set for about 1 hour before slicing.
# Extra Suggestions:
01 -
Use room-temperature eggs and oils for better mixing and lighter crumb. Avoid overmixing batter to prevent dense texture.
02 -
Toast pecans to enhance crunch and nutty flavor in the icing.
03 -
Cake slices well after the frosting has fully set; refrigeration stabilizes the praline icing.