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
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
-
Step1Heat 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.
-
Step2Mix 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.
-
Step3Bake 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;Tips from the Betty Crocker Kitchens
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