MINI PUMPKIN CAKES WITH PRALINE SAUCE

Mini Pumpkin Cakes with Praline Sauce image

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

Time 40m

Yield 6 loaves (3 slices each).

Number Of Ingredients 17

Ingredients

2-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
2 cups canned pumpkin
4 large eggs
2 cups sugar
1/2 cup canola oil
1/2 cup butter, melted
PRALINE SAUCE:
1 cup packed brown sugar
1/4 cup butter
1/4 cup heavy whipping cream
1 cup chopped pecans

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.