Description
A moist pumpkin cake topped with a caramelized praline layer, perfect for fall gatherings.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup chopped pecans
- 1 can (15 oz) pumpkin puree
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a saucepan, melt 1/2 cup butter and stir in brown sugar and pecans. Pour into the prepared pan.
- In a large bowl, mix pumpkin puree, flour, baking powder, baking soda, cinnamon, nutmeg, salt, eggs, granulated sugar, and vanilla extract until smooth.
- Pour the batter over the praline mixture in the pan.
- Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Let cool for 10 minutes, then invert onto a serving plate.
Notes
For best results, use fresh pecans and serve warm with whipped cream.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 420
- Sugar: 35g
- Fat: 20g
- Carbohydrates: 55g
- Protein: 5g