Pumpkin Praline Cake Recipe

Name: Pumpkin Praline Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup salted butter; 1/4 cup heavy cream; 1 cup packed dark brown sugar; 1/2 tsp vanilla extract; 1 1/2 cups toasted chopped pecans, plus extra halves for garnish; 1 (18 oz) box Devil's food cake mix; 1 cup pumpkin puree; 1 tsp pumpkin pie spice; 16 oz cream cheese frosting; 1 cup whipped cream; 1/4 cup caramel sauce; None None chocolate curls, for garnish

Servings: persons

1/2 cup salted butter
1/4 cup heavy cream
1 cup packed dark brown sugar
1/2 tsp vanilla extract
1 1/2 cups toasted chopped pecans, plus extra halves for garnish
1 (18 oz) box Devil's food cake mix
1 cup pumpkin puree
1 tsp pumpkin pie spice
16 oz cream cheese frosting
1 cup whipped cream
1/4 cup caramel sauce
None None chocolate curls, for garnish

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

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Pumpkin Praline Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions