Praline Pumpkin Cake Recipe
Moist and warmly spiced, this Praline Pumpkin Cake gets its flavor from real pumpkin and a pecan-studded praline topping that melts into the cake while it's still warm.
Servings: 10 servings
Calories: 501kcal
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 cup pumpkin puree fresh or canned
- 2 tsp vanilla extract
- 2 eggs
- 2 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 teaspoon kosher sea salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp allspice
For the Praline Topping
- 1/4 cup unsalted butter
- 1/4 cup granulated sugar
- 1/4 cup brown sugar packed
- 1/3 cup evaporated milk
- 1/2 tsp vanilla extract OR maple extract
- 1/8-1/4 tsp kosher sea salt
- 1/2 cup pecans chopped, toasted or untoasted
Instructions
- Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius).
- Place a 10-inch or 12-inch cast iron skillet over medium heat. Melt the butter, then stir in the vegetable oil, sugars, pumpkin puree, and vanilla. Remove from heat.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and allspice.
- Whisk the eggs into the mixture in the skillet, then whisk in the dry ingredients until smooth.
- Place in the oven and bake for 20–30 minutes, or until the center no longer jiggles. Remove from the oven and allow to cool.
- Meanwhile, to prepare the pecan praline topping, in a small saucepan set over medium heat, add the butter, sugars, and milk. Bring to a boil, then reduce heat and simmer for 8 minutes, whisking constantly. Remove from the stovetop and whisk in the extract, salt, and pecans. Pour the warm pecan mixture over the cake and serve immediately.
Notes
-Replace the spices with 1 tablespoon pumpkin pie spice (or 2 1/2 teaspoons).
STORE cooled Pumpkin Praline Skillet Cake covered on the countertop for 2–3 days, or refrigerate for up to 5 days. The praline topping will firm up in the fridge but can be reheated to soften. For longer storage, FREEZE leftover cake in a freezer-safe airtight container or wrap it in plastic followed by foil. It will keep for about 3 months.
When ready to enjoy, thaw at room temperature and REHEAT in the microwave for 30 seconds or warm in a 300 degrees Fahrenheit (149 degrees Celsius) oven until heated through.
Nutrition
Serving: 6serving | Calories: 501kcal | Carbohydrates: 55g | Protein: 5g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 272mg | Potassium: 167mg | Fiber: 2g | Sugar: 33g | Vitamin A: 4310IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 2mg
