Pumpkin Praline Cake – a delicious recipe with butter, heavy cream, brown sugar, vanilla, pecans, cake mix. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325u00b0F. Lightly grease 2 - 9 inch cake pans.
2
In a small saucepan, heat butter, heavy cream and dark brown sugar for 1 min, or until melted and combined. Remove from heat and add vanilla extract. Distribute between prepared pans then sprinkle chopped pecans over top.
3
Prepare cake mix according to package instructions. Fold in pumpkin puree and spice mix. Distribute between prepared pans and bake for 35 mins, or until a skewer inserted in the center comes out clean. Let cool in pans for 5 mins then transfer to a wire rack to cool completely.
4
Meanwhile, beat cream cheese frosting until light and fluffy. Fold in whipped cream.
5
Spread caramel sauce over cakes. Top with frosting then layer together. Garnish with pecan halves and chocolate curls.
1341
kcal
Calories
118
g
Fat
67
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1/2 cup salted butter, 1/4 cup heavy cream, 1 cup packed dark brown sugar, 1/2 tsp vanilla extract, and more.
Yes, Pumpkin Praline Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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