Best Pumpkin Praline Cake Recipes

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PRALINE-PUMPKIN CAKE



Praline-Pumpkin Cake image

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

1/2 cup butter or margarine
1/4 cup whipping cream
1 cup packed brown sugar
3/4 cup coarsely chopped pecans
1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup water
1/3 cup vegetable oil
4 eggs
1 1/2 teaspoons pumpkin pie spice
1 container Betty Crocker™ Rich & Creamy cream cheese frosting
Caramel topping, if desired
Additional coarsely chopped pecans, if desired

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 MOUSSE CAKE



Pumpkin Praline Mousse Cake image

Butterscotch pudding and canned pumpkin make this mousse cake a creamy, dreamy delight-and it's ready for the freezer in a mere 20 minutes.

Provided by My Food and Family

Categories     Home

Time 3h

Yield 12 servings

Number Of Ingredients 9

1 cup finely crushed gingersnaps
1-1/3 cups pecans, chopped, divided
2 Tbsp. sugar
5 Tbsp. butter or margarine, melted
2 pkg. (3.4 oz. each) JELL-O Butterscotch Flavor Instant Pudding
1 cup cold milk
1 can (15 oz.) pumpkin
1-1/4 tsp. pumpkin pie spice
2 cups thawed COOL WHIP Whipped Topping

Steps:

  • Heat oven to 375°F.
  • Mix crushed gingersnaps, 1 cup nuts, sugar and butter; press firmly onto bottom of 9-inch springform pan. Bake 10 min.; cool.
  • Beat pudding mix and milk in large bowl with whisk 2 min. Add pumpkin and pumpkin pie spice; beat until blended. Spoon 1-1/2 cups pudding mixture over crust. Gently stir COOL WHIP into remaining pudding mixture; pour over pudding mixture in pan.
  • Sprinkle remaining nuts around top edge of cake; freeze 2 hours or overnight. Let stand 30 min. before slicing.

Nutrition Facts : Calories 290, Fat 18 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 15 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

PRALINE GLAZED PUMPKIN POUND CAKE



Praline Glazed Pumpkin Pound Cake image

I love this Praline Glazed Pumpkin Pound Cake. It's soft, springy, moist and fluffy. Smothered in a pecan praline sauce makes it even more rich and decadent.

Provided by @MakeItYours

Number Of Ingredients 18

CAKE:
2 and 1/2 cup granulated sugar
1 cup canola oil
4 large eggs
3 cups all-purpose flour
2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
1 and 1/2 teaspoon pumpkin pie spice
1 can (15 ounce) solid pack pumpkin
GLAZE:
4 tablespoons butter,
6 tablespoons brown sugar
6 tablespoons granulated sugar
2 teaspoon vanilla extract
4 tablespoon milk
3 to 4 tablespoon confectioners sugar
1 cup pecans

Steps:

  • CAKE:
  • Preheat oven to 350 degrees F.
  • Spray a tube pan with non-stick spray.
  • Stir together flour, baking soda, salt, and pumpkin pie spice.
  • To the bowl of a mixer, cream sugar and oil.
  • Add eggs one at a time, beat wel after each addition.
  • Add pumpkin and mix.
  • Slowly add flour and beat on low until it is incorporated.
  • Pour into prepared tube pan.
  • Place tube pan on cookie sheet and bake 75 minutes or until done.
  • Cake is done when wooden inserted into the center of cake comes out clean or with dry crumbs.
  • Allow cake to cool 30 minutes on wire rack before inverting to serving tray.
  • GLAZE:
  • Toast pecans in a pan on medium until fragrant. Remove from heat.
  • Heat butter, brown sugar, granulated sugar, vanilla, and milk in a sauce pan on medium heat. Stir constantly. When mixture reaches a boil, boil 1 minute exactly. Stir constantly. Remove from heat and stir in confectioners sugar to thicken. Stir in pecans. Pour over slightly cooled cake.

PUMPKIN-PRALINE LAYER CAKE



Pumpkin-Praline Layer Cake image

Brown sugar and pecans add their sweet praline touch to this spicy pumpkin layer cake with cream cheese frosting.

Provided by My Food and Family

Categories     Dairy

Time 1h28m

Yield 16 servings

Number Of Ingredients 11

1/3 cup butter
1 cup packed brown sugar, divided
1/2 cup chopped pecans, divided
1 pkg. (2-layer size) spice cake mix
1 cup canned pumpkin
1/2 cup water
1/3 cup oil
4 eggs
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 Tbsp. milk
1 cup thawed COOL WHIP Whipped Topping

Steps:

  • Heat oven to 350°F.
  • Line 2 (9-inch) round pans with parchment; spray with cooking spray. Microwave butter and 3/4 cup sugar in microwaveable bowl on HIGH 2 min.; stir until blended. Pour into prepared pans; tilt pans to evenly cover bottoms. Reserve 1 Tbsp. nuts; sprinkle remaining nuts over butter mixture in pans. Beat cake mix, pumpkin, water, oil and eggs in large bowl with mixer until blended; pour over nuts in pans.
  • Bake 26 to 28 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Loosen cakes from sides of pans with knife. Invert cakes onto wire racks; gently remove pans and parchment. Cool cakes completely.
  • Beat cream cheese, milk and remaining sugar in medium bowl with mixer until blended. Gently stir in COOL WHIP.
  • Stack cake layers, praline sides up, on serving plate, spreading half the cream cheese mixture between layers. Spread remaining cream cheese mixture onto top of cake; sprinkle with reserved nuts.

Nutrition Facts : Calories 340, Fat 19 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 70 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 0.8258 g, Sugar 0 g, Protein 4 g

PUMPKIN PRALINE CAKE



Pumpkin Praline Cake image

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

3/4 c brown sugar
1/3 c butter
3 Tbsp whipping cream
4 eggs
1 2/3 c sugar
1 c vegetable oil
1 (15 oz) can pumpkin
1/4 tsp vanilla
2 c all purpose flour
2 tsp baking powder
2 tsp pumpkin pie spice
1 tsp soda
1 tsp salt
whipped cream topping
chopped pecans

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



Pumpkin Pumpkin Praline Cake image

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

1/2 c butter, room temperature
1/4 c heavy whipping cream
1 c brown sugar, firmly packed
3/4 c pecans, in pieces
1 box yellow cake mix
1 c canned pumpkin (not pumpkin pie mix)
1/2 c water
1/3 c vegetable oil
4 eggs
1-1/2 tsp pumpkin pie spices
1 can(s) rich & creamy cream cheese frosting
1 bottle caramel ice cream topping
additional nuts, chopped

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.

PRALINE-PUMPKIN CAKE



Praline-Pumpkin Cake image

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

1/2 cup butter or margarine
1/4 cup whipping cream
1 cup packed brown sugar
3/4 cup coarsely chopped pecans
1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup water
1/3 cup vegetable oil
4 eggs
1 1/2 teaspoons pumpkin pie spice
1 container Betty Crocker™ Rich & Creamy cream cheese frosting
Caramel topping, if desired
Additional coarsely chopped pecans, if desired

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



Pumpkin Praline Cake image

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

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)

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

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