Pumpkin Praline Cake
- 15 Minutes Prep2 Hours 30 Minutes Total
- 15 Servings
- 495 Calories per Serving
Move over, pumpkin pie! And let your crowd eat cake.
Ingredient List
- 1 cup packed brown sugar
- 1/2 cup butter or margarine
- 1/4 cup whipping (heavy) cream
- 3/4 cup chopped pecans
- 2 3/4 cups Gold Medal™ all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 4 eggs
- 1 can (15 ounces) pumpkin (not pumpkin pie mix)
Preparation
- Heat oven to 350°F. 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.
- 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.
- Bake 30 to 35 minutes or until toothpick inserted in center 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.
Tips
- Crown servings of this autumn cake with whipped cream and whole pecans.
- Sprinkle ground cinnamon over dessert plates for a restaurant-fancy finish.
Nutrition Information
Daily Values (Amount per serving)
Vitamin A 94%, Vitamin C 0%, Calcium 8%, Iron 12%, Vitamin D 2%, Folic Acid 10%
Other Nutrients (Amount per serving)
Calories 495 , Calories from Fat 250 , Total Fat 28 g, Saturated Fat 8 g, Cholesterol 75 mg, Sodium 330 mg, Potassium 180 mg, Total Carbohydrate 56 g, Dietary Fiber 2 g, Protein 5 g, Starch 2 , Fruit 2 , Fat 5
