Pecan Praline Pumpkin Cake {Recipe}
Author: Aimee
Prep time: 1 hour
Cook time: 40 mins
Total time: 1 hour 40 mins
Ingredients
  • Pumpkin Cake
  • 4 Eggs
  • 1⅔ C. Sugar
  • 1 C. Oil
  • 1- 16 oz Can Pumpkin
  • 2 tsp Cinnamon
  • ½ tsp Nutmeg
  • ½ tsp Ginger
  • ⅔ C Chopped Nuts (optional- I left them out)
  • 2 C. Kansas Seal Pancake Mix (you could substitute regular pancake mix for this!)
  • Cream Cheese Frosting
  • 2 C. Confectioner's Sugar
  • ½ C. Margarine
  • 1 tsp Vanilla
  • 1 pkg 3 oz. Cream Cheese
  • ½ C. Chopped Nuts (optional- I left them out)
  • Pecan Praline ToppingIngredients
  • Pecan Praline Topping:
  • 1 C. Brown Sugar
  • 1 C. White Sugar
  • ½ C. Evaporated Milk
  • 2 Tbsps butter
  • 1 C. Semi-Chopped Pecans
  • ¼ Tsp Vanilla Extract
Instructions
  1. Beat eggs, sugar, oil and pumpkin together. Stir in spices, nuts and pancake mix. Mix thoroughly and bake in dusted 9x13" cake pan, 35 to 45 minutes at 350 degrees. (I used 3 6" cake pans, and baked for roughly 25-28 minutes). Frost, when cooled, with the cream cheese frosting.
  2. For the cream cheese, combine and cream together until whipped.
  3. For the pralines:
  4. In a saucepan over medium heat, combine brown sugar, white sugar and milk. Bring to a boil.
  5. Stir in butter, pecans and vanilla. Bring to a boil, stirring constantly (if you have a candy thermometer, you want the temp to near 240 degrees). Remove from heat and let cool 2-5 minutes.Continue stirring until desired consistency is reached. Carefully top your cake with spoonfuls of praline mixture smoothing as you go.
Recipe by AIMEE BROUSSARD at https://aimeebroussard.com/pecan-praline-pumpkin-cake-recipe/