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Pumpkin Praline Cake

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Updated Jul 5, 2006
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Move over, pumpkin pie! And let your crowd eat cake.

Pumpkin Praline Cake

  • Prep Time 15 min
  • Total 2 hr 30 min
  • Servings 15
  • Ingredients 15
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Ingredients

  • 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)
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    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.
  • Step 
    2
    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.
  • Step 
    3
    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

495 Calories
28 g Total Fat
5 g Protein
56 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
495
Calories from Fat
250
Total Fat
28 g
Saturated Fat
8 g
Cholesterol
75 mg
Sodium
330 mg
Potassium
180 mg
Total Carbohydrate
56 g
Dietary Fiber
2 g
Protein
5 g
% Daily Value*:
Vitamin A
94%
94%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
12%
12%
Exchanges:
2 Starch; 2 Fruit; 5 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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