Pumpkin Snack Cake (With Praline Topping)
Pumpkin snack cake topped with a gooey pecan praline topping is gooey, moist and full of delicious fall pumpkin spice flavor. Make this sweet spice cake for your family and enjoy with a big glass of milk or a cup of coffee.
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 8x8 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
Toasting the pecans before adding them to the praline topping give this cake so much flavor. Find directions for how to toast pecans here.
Half and half or heavy whipping cream can be used in place of the heavy cream.
You can bake this cake in either an 8x8 or a 9x9 square pan. If you bake it in a 9x9 pan the cake may cook a little faster as the batter is thinner. Check it 5-10 minutes earlier.
I baked this cake in a metal pan. If you bake this cake in a glass pan it sometimes takes a little longer as glass takes longer to heat up. Check the center of the cake with a toothpick.
Nutrition
Calories: 510kcal | Carbohydrates: 64g | Protein: 4g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 65mg | Sodium: 321mg | Potassium: 182mg | Fiber: 2g | Sugar: 50g | Vitamin A: 4587IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 2mg
Found on: onmykidsplate.com/pumpkin-snack-cake/