Pumpkin Snack Cake (With Praline Topping!)
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This gooey pumpkin snack cake is topped with a gooey pecan praline topping that is full of delicious fall pumpkin spice flavor. Make this simple one-layer cake for your family and friends for casual get-togethers and don’t forget the glass of milk or coffee that goes so well with the pumpkin spice flavor.
Table of Contents
Why We Love Pumpkin Snack Cake
- Cozy Fall Flavors – This moist pumpkin cake has all the cozy and warm flavors of pumpkin spice cake, but is then topped with a thin layer of praline pecans that taste like pecan pie. You’ll love that this pumpkin snack cake recipe combines both pumpkin spice and sweet pecan praline flavors and has a tender texture.
- Simple But Delicious Cake – The cake is full of warm spices that make everyone feel cozy. This cake is not fussy but is still pretty and tasty. No fancy decorating skills are needed.
- Great For Small Parties And More Casual Parties – This is a simple one-layer cake that’s great for when you’re having just a few people over, it’s the perfect size.
If you love sweet pumpkin flavor try this gooey pumpkin bread, sweet pumpkin donut holes, or super easy pumpkin pie dump cake!
Ingredients For Pumpkin Snack Cake
For The Cake
- 1 cup flour all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon pumpkin pie spice – homemade or storebought
- 1/2 teaspoon salt
- 1 cup pumpkin puree not pumpkin pie filling, use pure pumpkin that is plain
- 1 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For The Praline Topping
- 4 tablespoons butter – salted
- 1/2 cup brown sugar
- 1/3 cup heavy cream
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 3/4 cup pecans chopped
How To Make Pumpkin Snack Cake
Making The Cake
- Preheat the oven to 350°F. Line an 8×8 square baking pan with parchment paper, and set to the side.
- In a medium bowl add flour, baking soda, pumpkin pie spice, and salt. Mix together then set to the side.
- In a large separate bowl, add the pumpkin puree, brown sugar, and oil and mix until combined. Add the eggs and vanilla. Mix the wet ingredients until well combined and smooth.
- Add the dry ingredients to the wet and stir until combined and there are no dry patches.
- Pour the cake batter into the prepared pan and smooth with a spatula. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Place the cake in the pan on a wire rack to let the cake cool completely. Wait to make the praline topping until the cake has cooled, at least 30 minutes.
Making The Praline Topping
- Place the butter in a small pot over medium-low heat. Once the butter has melted, add the brown sugar and heavy cream. Whisk the mixture well to combine.
- Continue to whisk the mixture until it begins to a boil. Take the frosting off the heat. Add the powdered sugar a little at a time and continue whisking until fully mixed in and smooth. Stir in the vanilla, then add the pecans and stir to combine.
- Immediately pour the praline topping over the cake and smooth out the top. Allow the frosting to set fully, about 1 hour. Slice and enjoy!
How Do I Toast The Pecans?
While toasting the pecans in this recipe is optional, it gives the whole cake more flavor if you do. If you have never toasted nuts before you can learn how to toast pecans in the oven here. You can use toasted pecans in all kinds of fall recipes, they give great flavor and crunch. Try them in this pumpkin crisp recipe to take the flavor up a notch!
Why Is This Called A Snack Cake?
A snack cake is a simple cake that is usually made in a single layer without a whole lot of decorations. These traditionally don’t have a thick frosting topping and instead have a thinner level of sweet topping. While cake can be snacked on any time, a snack cake is a specfic kind of simple cake.
This kind of cake is usually made for more casual get-togethers, like girls night, playing cards or board games, or just spending time with some family and friends.
How Do I Serve This Pumpkin Snack Cake
Once the topping has fully set you can then slice this cake into pieces.
While it is best to store leftovers of this cake in the refrigerator, I think it tastes best when it is at room temperature. I like to put it on the counter for a little bit before I serve it if possible, though it is hard not to dig right in!
Serve this cake with a cup of cold mild or a warm cup of coffee.
How Long Will Pumpkin Snack Cake Last?
Expect this cake will last for about 5-7 days when stored in a covered airtight container in the refrigerator. You can also wrap the pan tightly with plastic wrap before storing in the fridge.
Pumpkin Snack Cake (With Praline Topping)
Ingredients
For The Cake
- 1 cup flour all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon pumpkin pie spice homemade or storebought
- 1/2 teaspoon salt
- 1 cup pumpkin puree canned, not pumpkin pie filling, plain pumpkin
- 1 cup brown sugar packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For The Praline Topping
- 4 tablespoons butter slated
- 1/2 cup brown sugar
- 1/3 cup heavy cream
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 3/4 cup pecans chopped
Instructions
Making The Cake
- Preheat the oven to 350°F. Line an 8×8 square baking pan with parchment paper, and set to the side.
- In a medium bowl add flour, baking soda, pumpkin pie spice, and salt. Mix together then set to the side.
- In a large bowl, add the pumpkin puree, brown sugar, and oil and mix until combined. Add the eggs and vanilla. Mix the wet ingredients until well combined and smooth.
- Add the dry ingredients to the wet and stir until combined and there are no dry patches.
- Pour the cake batter into the prepared pan and smooth with a spatula. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Place the cake in the pan on a wire rack to let the cake cool completely. Wait to make the praline topping until the cake has cooled, at least 30 minutes.
Making The Praline Topping
- Place the butter in a small pot over medium-low heat. Once the butter has melted, add the brown sugar and heavy cream. Whisk the mixture well to combine.
- Continue to whisk the mixture until it begins to a boil. Take the frosting off the heat. Add the powdered sugar a little at a time and continue whisking until fully mixed in and smooth. Stir in the vanilla, then add the pecans and stir to combine.
- Immediately pour the praline topping over the cake and smooth out the top. Allow the frosting to set fully, about 1 hour. Slice and enjoy!
Notes
Nutrition
Did You Make This?
I would love to see it! Share your thoughts with me in the comments below!
