• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

This delicious Pumpkin Praline Cake has amazing spiced flavor plus the crunch and flavor of the brown sugar pecan praline topping! Perfect for fall gatherings!

• 1 cup (217g) light brown sugar, packed into measuring cup
• 1/2 cup (113g) butter
• 1/4 cup (58g) heavy cream, or whipping cream
• 1 cup pecans (120g), chopped
• 1 1/2 sticks (170g) unsalted butter, slightly softened
• 2 cups (400g) sugar
• 1/4 cup (54g) vegetable oil ( I use Canola oil)
• 4 eggs, room temperature
• 1 teaspoon (6g) vanilla extract
• 2 3/4 cups (360g) all purpose flour (plain in the UK)
• 1 Tablespoon (12g) baking powder
• 1 teaspoon (5g) baking soda
• 2 teaspoons (6g) cinnamon
• 1 teaspoon (2g) nutmeg
• 1/2 teaspoon ginger
• 1/2 teaspoon (3g) salt
• 1 can (15oz) (425g) pumpkin (not pumpkin pie filling
• 1/2 cup (121g) milk
• **Instead of using the cinnamon, nutmeg, and ginger, you could also use 1 Tablespoon (6g) Pumpkin Pie Spice
• 2 sticks (1 cup) (226g) unsalted butter, softened slightly
• 2 (8oz.) ( 226g )packages cream cheese , softened very slightly - Use full fat cream cheese. Using reduced fat or the spreadable cream cheese will cause the frosting to be too soft.
• 2 teaspoons (8g) vanilla extract
• 1 teaspoon (3g) cinnamon
• 1/2 teaspoon (1g) nutmeg
• 1/4 teaspoon ginger
• 1/2 teaspoon (2g) salt (optional - it will cut the sweetness, popcorn salt is the best to use as it is fine grained and will dissolve more quickly
• 6 to 6 1/2 cups (690g - 747g) powdered sugar
• **Instead of using the cinnamon, nutmeg, and ginger, you could use 2 teaspoons (4g) of Pumpkin Pie Spice instead.
• 1 cup chopped pecans for covering the top & base of the decorated cake

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