Pumpkin Snack Cake Praline (Print Format)
Moist pumpkin cake with warm spices and bourbon-peppered praline icing offers a crunchy, luscious fall treat.
# Ingredients:
→ Cake
01 -
2 cups all-purpose flour
02 -
2 teaspoons baking soda
03 -
1 teaspoon pumpkin pie spice
04 -
1/2 teaspoon ground cinnamon
05 -
1/2 teaspoon salt
06 -
Pinch of ground nutmeg
07 -
15 ounces canned pure pumpkin puree
08 -
1 cup packed light brown sugar
09 -
1 cup granulated sugar
10 -
1 cup vegetable oil
11 -
4 large eggs
12 -
1 teaspoon vanilla extract
→ Praline Icing
13 -
8 tablespoons salted butter
14 -
1 cup packed dark brown sugar
15 -
1/2 cup heavy cream
16 -
2 cups powdered sugar
17 -
2 tablespoons bourbon
18 -
2 teaspoons vanilla extract
19 -
1 1/2 cups chopped toasted pecans
20 -
1/2 teaspoon salt
# Steps:
01 -
Preheat the oven to 350°F and spray an 18x13x1-inch sheet pan with baking spray.
02 -
In a medium bowl, combine flour, baking soda, pumpkin pie spice, cinnamon, salt, and nutmeg; set aside.
03 -
In a large bowl, whisk together pumpkin puree, light brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until smooth.
04 -
Gradually incorporate the dry ingredients into the wet mixture, stirring just until fully combined with no dry streaks.
05 -
Pour batter into prepared sheet pan, smoothing the surface evenly, and bake for 18-20 minutes or until a toothpick comes out clean.
06 -
Melt butter in a small saucepan over medium-low heat. Stir in dark brown sugar and heavy cream, whisking continuously until the mixture reaches a boil.
07 -
Remove from heat and whisk in powdered sugar in increments until fully combined. Stir in bourbon and vanilla extract.
08 -
Fold in toasted chopped pecans and salt to the icing mixture.
09 -
Pour the icing slowly and evenly over the slightly cooled cake, taking care not to overflow. Allow icing to set for about 1 hour before slicing.
# Tips:
01 -
Use room-temperature ingredients for best texture. Avoid overmixing the batter to keep the cake tender and light.
02 -
Test doneness with a toothpick inserted into the center; it should come out clean.
03 -
Toast pecans before adding to the icing for optimal crunch and flavor.
04 -
Store cake covered at room temperature up to 3 days or refrigerate up to 1 week. Freeze well-wrapped for up to 3 months.