MINI PUMPKIN CAKES WITH PRALINE SAUCE
My family's favorite holiday dessert is a real Southern treat. A warm praline sauce and sprinkling of pecans make each small pound cake even more decadent. -Diane Roark, Conway, Arkansas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 loaves (3 slices each).
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first seven ingredients. In another bowl, beat the pumpkin, eggs, sugar, oil and butter until well blended. Gradually stir into dry ingredients just until blended. , Transfer to six greased and floured 5-3/4x3x2-in. loaf pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For sauce, in a small saucepan, combine the brown sugar, butter and cream. Cook and stir over medium heat until sugar is dissolved. Pour over cakes; top with pecans.
Nutrition Facts : Calories 399 calories, Fat 21g fat (7g saturated fat), Cholesterol 65mg cholesterol, Sodium 284mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 2g fiber), Protein 4g protein.
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Betty Queen
[email protected]I'm not sure what I did wrong, but my cakes turned out dry and crumbly. I followed the recipe exactly.
Toriann Thompson
[email protected]These cakes were easy to make and they turned out great. I'll definitely be making them again.
Riaz Ahmad
[email protected]I've made these cakes several times and they're always a hit. They're moist, flavorful, and the praline sauce is to die for.
Azuolas Mazas
[email protected]These cakes were a bit too sweet for my taste, but I think they would be perfect for kids.
Seemon siam
[email protected]I'm not a big fan of pumpkin, but these cakes were surprisingly good. The praline sauce really made them.
Faisal Hamdan
[email protected]I made these cakes in mini muffin tins and they were perfect for a party appetizer.
KONG FF
[email protected]These cakes were a bit too dense for my liking. I think I would have preferred a lighter texture.
TAUFIK mumuni MUMUNITAUFIk
[email protected]I didn't have any praline sauce on hand, so I served the cakes with a simple glaze made from powdered sugar and milk. It was still delicious.
Samir Saad
[email protected]I added a teaspoon of cinnamon to the batter and it gave the cakes a lovely warm flavor.
stephen cheung
[email protected]I made these cakes gluten-free by using almond flour instead of all-purpose flour. They turned out great!
Rose Victor
[email protected]These cakes were a bit too sweet for my taste, but overall they were still good.
Hasnain Basharat
[email protected]I followed the recipe exactly and my cakes turned out dry and crumbly. I'm not sure what went wrong.
Dushyant Advani
[email protected]These cakes were delicious! I will definitely be making them again.
Santosh gaming
[email protected]I made these cakes for my family and they loved them! The recipe was easy to follow and the cakes turned out perfect.
Saturday Esther
[email protected]These mini pumpkin cakes were a hit at my Halloween party! They were moist and flavorful, and the praline sauce was the perfect finishing touch.