Best 5 Pumpkin Praline Cake Recipes
Welcome to the world of pumpkin praline cake, a delectable treat that combines the flavors of pumpkin, praline, and cake into a symphony of taste. Whether you're looking for a dessert to impress your friends and family or just want to indulge in a moment of pure bliss, this article will guide you through the process of creating the perfect pumpkin praline cake. From selecting the right ingredients to mastering the art of baking, we'll provide you with all the tips and tricks you need to achieve cake-baking greatness. So grab your apron and prepare to embark on a culinary adventure that will leave you craving more.
Here are our top 5 tried and tested recipes!
PRALINE-PUMPKIN CAKE
Cake mix and purchased frosting pair up with some extras to create a scrumptious pumpkin and praline indulgence.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 16
Number Of Ingredients 13
Steps:
- Heat oven to 325°F. In 1-quart heavy saucepan, stir together butter, whipping cream and brown sugar. Cook over low heat, stirring occasionally, just until butter is melted. Pour into two ungreased 9- or 8-inch round cake pans; sprinkle evenly with 3/4 cup pecans.
- In large bowl, beat cake mix, pumpkin, water, oil, eggs and 1 teaspoon of the pumpkin pie spice with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Carefully spoon batter over pecan mixture in each pan.
- Bake 41 to 47 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
- Stir remaining 1/2 teaspoon pumpkin pie spice into frosting. To assemble cake, place 1 layer, praline side up, on serving plate. Spread with half of the frosting. Top with second layer, praline side up; spread remaining frosting to edge of layer. Drizzle with caramel topping and additional pecans. Store loosely covered in refrigerator.
Nutrition Facts : Calories 440, Carbohydrate 57 g, Cholesterol 75 mg, Fat 3 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 42 g, TransFat 2 g
PUMPKIN PRALINE CAKE
I make this cake most every Thanksgiving, it is my husband's favorite cake.
Provided by Dianne Wells
Categories Cakes
Time 1h5m
Number Of Ingredients 15
Steps:
- 1. Cook first 3 ingredients in a saucepan over low heat, stirring until sugar is dissolved. Pour into 2 greased 9" round cake pans. Sprinkle evenly with 3/4 c pecans. Cool. Beat eggs, sugar and oil. Add pumpkin and vanilla. Beat well. Combine flour and next 4 ingredients and add to pumpkin mixture. Beat until blended. Spoon batter evenly into prepared pans. Bake at 350 degrees for 30-35 min. or done. Cool layers in pans on wire racks for 5 min. Remove from pans and cool on racks. Place 1 cake layer on serving plate, praline side up. Spread evenly with whipped topping. Top with remaining layer praline side up and spread with remaining whipped cream over top of cake. Sprinkle with chopped pecans. Store in refrigerator.
- 2. For whipped topping beat whipping cream with 1 c sugar until stiff peaks form. Don't beat too much or you will have butter.
PUMPKIN PUMPKIN PRALINE CAKE
Why do we need to always have pumpkin pie for Thanksgiving? I made this cake 1 yr for a friends Thanksgiving lunch & it was a hit. Now she makes it as her desseert.
Provided by Vanessa "Nikita" Milare
Categories Cakes
Time 1h5m
Number Of Ingredients 13
Steps:
- 1. First pre-heat oven to 350F. Then in a 1 quart saucepan stir together the butter, whipping cream & briwn sugar. Cook over low heat, stir occasionally just until the butter is melted. Then pour into 2 ungreased 9 or 8 inch round cake pan. Then sprinkle evenly with 3/4 cups of the nuts.
- 2. Next in a large bowl beat the cake mix, pumpkin, water, oil, eggs & 1 tsp. spice with an eletric mixer on low speeduntil moistened, then on medium speed for about 2 mins. Make sureto scrape the bowl occasionally. Then carefull spoon the batter over the nut mixture in each pan.
- 3. Next bake for about 41 to 45 mins or until cake is springy when lightly touched in the center. Let cool for about 5 mins. Remove for the pans & full cool about 1 hour.
- 4. Then stir in the remaining pumpkin spice into the frosting. Place 1 layer, nut side up on a serving plate. Spreadhalf the frosting,then press second layer on top of first layer nut side up. Spread remaining frosting just to the edge. Then drizzle with the caramel topping & additional nuts.
- 5. Store in a loosely covered in the ice box.
PUMPKIN PRALINE CAKE
Move over, pumpkin pie! And let your crowd eat cake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 15
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 495, Carbohydrate 56 g, Cholesterol 75 mg, Fat 5, Fiber 2 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 330 mg
PRALINE-PUMPKIN CAKE
Cake mix and purchased frosting pair up with some extras to create a scrumptious pumpkin and praline indulgence.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 16
Number Of Ingredients 13
Steps:
- Heat oven to 325°F. In 1-quart heavy saucepan, stir together butter, whipping cream and brown sugar. Cook over low heat, stirring occasionally, just until butter is melted. Pour into two ungreased 9- or 8-inch round cake pans; sprinkle evenly with 3/4 cup pecans.
- In large bowl, beat cake mix, pumpkin, water, oil, eggs and 1 teaspoon of the pumpkin pie spice with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Carefully spoon batter over pecan mixture in each pan.
- Bake 41 to 47 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
- Stir remaining 1/2 teaspoon pumpkin pie spice into frosting. To assemble cake, place 1 layer, praline side up, on serving plate. Spread with half of the frosting. Top with second layer, praline side up; spread remaining frosting to edge of layer. Drizzle with caramel topping and additional pecans. Store loosely covered in refrigerator.
Nutrition Facts : Calories 440, Carbohydrate 57 g, Cholesterol 75 mg, Fat 3 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 42 g, TransFat 2 g
Tips:
- Mise en place: Before starting, ensure all ingredients and equipment are ready, including two 9-inch round baking pans greased and floured, parchment paper, a food processor, and a mixing bowl.
- Measuring ingredients accurately: Use a kitchen scale to measure ingredients, especially flour, for consistent results.
- Room temperature ingredients: Bring butter, eggs, and buttermilk to room temperature before mixing. This helps them blend better and results in a smooth batter.
- Creaming butter and sugar thoroughly: Cream butter and sugar together until light and fluffy. This incorporates air into the batter, resulting in a tender and moist cake.
- Adding eggs one at a time: Gradually add eggs one at a time, mixing well after each addition. This helps prevent the batter from curdling.
- Alternating dry and wet ingredients: Add the dry ingredients (flour, baking powder, baking soda, salt, and spices) and the wet ingredients (buttermilk and vanilla) alternately, beginning and ending with the dry ingredients. Mix until just combined.
- Do not overmix the batter: Overmixing can result in a tough and dense cake. Mix until the ingredients are just combined.
- Baking the cake layers evenly: Bake the cake layers in a preheated oven at 350°F (175°C) for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cooling the cake layers completely: Allow the cake layers to cool completely before assembling the cake. This helps prevent the frosting from melting and ensures a neat and stable cake.
- Making the praline sauce: To make the praline sauce, combine brown sugar, butter, cream, and pecans in a saucepan. Bring to a boil, then reduce heat and simmer for 5-7 minutes, stirring constantly. Remove from heat and let cool slightly.
- Assembling the cake: Place one cake layer on a serving plate or cake stand. Spread some praline sauce on top, then add the second cake layer. Frost the top and sides of the cake with the remaining praline sauce.
- Decorating the cake: Decorate the cake with additional chopped pecans or praline pieces, if desired.
Conclusion:
This Pumpkin Praline Cake is a delicious and elegant dessert perfect for special occasions or everyday enjoyment. The moist pumpkin cake layers, combined with the rich praline sauce and frosting, create a flavor combination that is sure to impress. With careful preparation and attention to detail, you can create a stunning and unforgettable cake that will be the highlight of any gathering. Whether you're an experienced baker or a beginner, this recipe provides clear instructions and helpful tips to guide you through the process. So gather your ingredients, preheat your oven, and get ready to embark on a culinary journey that will delight your taste buds. Happy baking!
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