Pumpkin Snack Cake Praline

This pumpkin snack cake with praline icing brings the essence of autumn right to your table. Moist and tender, it fills your kitchen with the scent of pumpkin and warm spices while the rich praline frosting with toasted pecans and bourbon adds a luxurious, crunchy finish. Perfect for holiday gatherings or a cozy treat any time you want to impress without fuss, it’s made in a sheet pan so slicing and sharing is a breeze.

I first made this during a chilly October weekend and it immediately became a family favorite. Everyone loved how the icing brought a special touch that felt festive without complicated steps.

Ingredients

• Allpurpose flour: for a tender crumb sift it lightly for the best texture
• Baking soda: helps the cake rise evenly and stay light
• Pumpkin pie spice: blends cinnamon nutmeg and cloves to capture that unmistakable fall warmth
• Pure pumpkin puree: canned pumpkin is convenient and ensures consistent moisture and flavor
• Light brown sugar: adds a deep molasses sweetness while granulated sugar balances it for the cake
• Vegetable oil: keeps the cake soft and moist without overpowering the pumpkin flavor
• Large eggs: act as the binder holding everything smoothly together
• Vanilla extract: deepens and balances the warm spices and pumpkin
• Salted butter: for the praline icing enhances richness and balances sweetness
• Heavy cream: creates a luscious texture in the frosting that is smooth yet thick
• Bourbon: lends lovely depth and subtle warmth making the frosting feel grownup and special
• Toasted pecans: bring crunch and a nutty counterpoint to the sweet icing
• Salt: in the icing brightens flavors and prevents it from becoming cloying

Instructions

Preheat and Prepare the Pan:

Set your oven to 350 degrees Fahrenheit and generously spray an 18 by 13 inch sheet pan to prevent sticking. This pan size ensures even baking for the thin tender cake.

Mix Dry Ingredients:

In a medium bowl whisk together the flour baking soda pumpkin pie spice cinnamon salt and a pinch of nutmeg. This spreads the leavening and spices evenly so your cake is flavorful throughout.

Combine Wet Ingredients:

In a large bowl whisk together pumpkin puree packed brown sugar granulated sugar vegetable oil eggs and vanilla extract until fully combined. This forms the moist base that holds all components together.

Add Dry to Wet and Stir:

Pour the dry ingredients into the wet mixture and stir just until no flour pockets remain. Avoid overmixing here to keep the cake tender rather than dense.

Pour and Bake:

Spread the batter evenly in the prepared pan and smooth the top with a spatula. Bake for 18 to 20 minutes. Check doneness by inserting a toothpick into the center it should come out clean or with just a few crumbs.

Make the Praline Icing:

Melt the butter in a small saucepan over mediumlow heat. Add brown sugar and heavy cream and whisk constantly until the mixture boils. Remove from heat and gradually add powdered sugar while whisking until smooth.

Add Bourbon Vanilla Pecans and Salt:

Whisk bourbon and vanilla into the frosting. Stir in toasted chopped pecans and salt for a textured flavorful topping.

Spread the Icing:

Pour the warm praline icing slowly over the slightly cooled cake. Use a spatula to gently spread if needed taking care not to overflow the pan edges. Let the frosting set fully for about an hour before slicing.

My favorite part is the praline icing. Each bite delivers a sweet crunch with a hint of bourbon that my whole family always asks for seconds of. We often make this cake around Thanksgiving and have wonderful memories of sharing it with friends while sipping cider.

Storage Tips

Store leftovers at room temperature for up to three days covered tightly with plastic wrap or foil. For longer storage refrigerate for up to one week. The icing stays stable and crunchy when chilled. You can also freeze slices or the whole cake in an airtight container for up to three months. Thaw overnight in the fridge or a few hours on the counter before serving.

Ingredient Substitutions

Cake flour or gluten free flour blends can swap for all purpose flour but may slightly change texture. Coconut or canola oil work as alternatives for vegetable oil to add different flavor notes or for dietary preferences. You can customize the spice blend with ginger allspice or more cinnamon if you prefer a different profile. Skip the bourbon and use pure maple syrup or rum extract to keep the icing flavorful but alcoholfree. Omit the icing entirely and simply dust with powdered sugar then add whipped cream for a lighter finish.

Serving Suggestions

This cake pairs beautifully with a hot cup of coffee chai tea or even warm apple cider. It is rich enough to serve as a dessert after a hearty fall meal like roast chicken or pork but simple enough to bring along to potlucks and office parties. Adding a scoop of vanilla ice cream on the side turns it into an extraspecial treat.

Let the praline icing set fully before slicing and enjoy warm or chilled. It makes a wonderful centerpiece for holiday gatherings.

FAQs About This Recipe

→ Can I prepare this cake in advance?

Yes, baking it a day ahead allows flavors to deepen. Keep covered at room temperature to maintain moistness.

→ Is bourbon essential for the icing?

No, bourbon can be skipped or replaced with extra cream or maple syrup for sweetness without alcohol.

→ Why toast pecans before adding to the icing?

Toasting boosts pecans' crunch and nutty flavor, preventing sogginess in the icing's texture.

→ Which spices best complement the pumpkin flavor?

A blend of cinnamon, nutmeg, cloves, and pumpkin pie spice delivers warm, balanced notes throughout the cake.

→ How do I check when the cake is fully baked?

Insert a toothpick into the center; it should come out clean or with minimal crumbs for perfect doneness.