Pumpkin Snack Cake Praline (Printer-Friendly)
Moist pumpkin cake with warm spices and crunchy praline icing enhanced by toasted pecans and bourbon.
# What You’ll Need:
→ Cake
01 -
2 1/4 cups all-purpose flour (sifted)
02 -
1 teaspoon baking soda
03 -
1 tablespoon pumpkin pie spice
04 -
1/4 teaspoon ground cinnamon
05 -
1/4 teaspoon salt
06 -
1/8 teaspoon ground nutmeg
07 -
1 1/2 cups canned pumpkin puree
08 -
1 cup packed light brown sugar
09 -
1/2 cup granulated sugar
10 -
1/2 cup vegetable oil
11 -
2 large eggs
12 -
1 teaspoon vanilla extract
→ Praline Icing
13 -
1/2 cup (1 stick) salted butter
14 -
1 cup packed light brown sugar
15 -
1/4 cup heavy cream
16 -
1 cup powdered sugar
17 -
2 tablespoons bourbon
18 -
1/2 teaspoon vanilla extract
19 -
1 cup toasted chopped pecans
20 -
1/4 teaspoon salt
# Steps to Make This:
01 -
Preheat the oven to 350°F. Generously spray an 18 x 13-inch sheet pan with nonstick spray to prevent sticking.
02 -
In a medium bowl, whisk together all-purpose flour, baking soda, pumpkin pie spice, cinnamon, salt, and nutmeg until evenly mixed.
03 -
In a large bowl, whisk pumpkin puree, light brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until fully combined and smooth.
04 -
Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until no pockets of flour remain. Avoid overmixing to maintain tenderness.
05 -
Pour the batter evenly into the prepared pan and smooth the surface with a spatula. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean or with few crumbs.
06 -
Melt butter in a small saucepan over medium-low heat. Stir in brown sugar and heavy cream, whisking constantly until the mixture reaches a boil. Remove from heat and gradually whisk in powdered sugar until smooth.
07 -
Whisk bourbon and vanilla extract into the frosting. Fold in toasted chopped pecans and salt to create a textured, flavorful topping.
08 -
Pour the warm praline icing slowly over the cooled cake. Use a spatula to gently spread without spilling over the edges. Allow the icing to set at room temperature for approximately one hour before slicing.
# Additional Notes:
01 -
Use room-temperature ingredients for a smoother batter and lighter crumb. Avoid overmixing to keep the cake tender. Toast pecans to enhance crunch and flavor.