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Pecan Praline Pumpkin Cake: A Decadent Fall Favorite

Pecan Praline Pumpkin Cake

A moist, warmly spiced pumpkin Bundt cake finished with a buttery brown-sugar pecan praline topping. This generous dessert makes 12 to 16 servings and is ideal for autumn gatherings, Thanksgiving, and holiday dessert tables.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 2 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Pumpkin Cake
  • 3 cups All-purpose flour
  • 2 teaspoons Baking powder
  • 1 teaspoon Baking soda
  • 1 teaspoon Fine salt
  • 2 teaspoons Ground cinnamon
  • 1/2 teaspoon Ground nutmeg
  • 1/4 teaspoon Ground cloves
  • 1 cup Unsalted butter, softened
  • 1 cup Granulated sugar
  • 1 cup Packed light brown sugar
  • 4 eggs Large eggs, room temperature
  • 1 15-ounce can Plain pumpkin puree
  • 1/2 cup Buttermilk
  • 2 teaspoons Vanilla extract
Pecan Praline Topping
  • 1/2 cup Unsalted butter
  • 1 cup Packed light brown sugar
  • 1/4 cup Heavy cream
  • 1 teaspoon Vanilla extract
  • 1 cup Chopped pecans, preferably toasted
  • 1/4 teaspoon Salt

Method
 

Step-by-Step
  1. Heat the oven to 350°F. Thoroughly grease and flour a 10- to 12-cup Bundt pan, especially around the center tube and decorative grooves.
  2. Whisk the flour, baking powder, baking soda, fine salt, cinnamon, nutmeg, and cloves together in a medium bowl.
  3. Beat the softened butter, granulated sugar, and brown sugar for 3 to 4 minutes, until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition. Mix in the pumpkin puree and vanilla.
  5. Add the dry ingredients in three additions, alternating with the buttermilk in two additions. Mix only until the batter is combined.
  6. Transfer the batter to the prepared Bundt pan and smooth the surface. Bake for 55 to 65 minutes, until a skewer inserted into the thickest part comes out clean or with a few moist crumbs.
  7. Cool the cake in the pan for 15 minutes, then invert it onto a rack. Let it cool completely before adding the praline topping.
  8. For the topping, melt the butter in a saucepan over medium heat. Add the brown sugar, heavy cream, and salt, then bring the mixture to a gentle boil and cook for 2 to 3 minutes while stirring constantly.
  9. Remove the saucepan from the heat and stir in the vanilla and pecans. Cool the praline for several minutes, until slightly thickened, then spoon or pour it over the cooled cake.

Notes

Use plain pumpkin puree, not pumpkin pie filling. Toast pecans at 350°F for 7 to 9 minutes and cool them before chopping. Store the covered cake at room temperature for a day or refrigerate it for longer storage.