Where has the time gone? I can’t believe it’s already the last quarter of the year. As much as I look forward to Fall every year, I never realize October is here until I go grocery shopping at Trader Joes and see EVERYTHING pumpkin. Of course I can never go home without a pumpkin product. This time around, I decided on picking up a can of pumpkin puree to actually get a start on some Fall baking.
One weekend, I had the urge to bake something and didn’t want to make the typical pumpkin cupcakes I bake every year. I remembered seeing a praline cake somewhere online – something I’ve never seen before. I searched the web far and wide and found the recipe. Guys, I made this recipe and I’m never turning back. It’s SO easy to make, it doesn’t create a lot of dirty dishes, it’s extremely moist, AND it can be made into so many other forms! Pumpkin layer cake, pumpkin bars, pumpkin cake parfait.. ugh, the list goes on. The thing I probably like the most is that no special kitchen equipment is needed to make the frosting or the cake. I ended up making this cake at my boyfriend’s house – A man who doesn’t do ANY baking whatsoever with no baking tools in sight.
I’ve made this cake 3 times in the last month and it’s been a hit with everyone I’ve given it to. Instead of using only walnuts, I used a honey roasted mixture of nuts and instead of purchasing all of the different spices, I bought pumpkin spice. Also, before pouring the frosting over the cake, I took a serrated knife and leveled the top of the cake off so that some parts of the cake wouldn’t have more frosting than other parts. I then took some of the cake that was cut off from the top and crumbled it over the frosting along with the chopped nuts. Make sure you work quickly with the frosting. Sue wasn’t kidding about the frosting setting quickly! Make sure you have your cake already cooled and your spreading utensil in hand before making the frosting.
The recipe below is how I made the cake, but the original recipe can be foundhere
Pumpkin Praline Cake
1 15 oz canned pumpkin
1 C. sugar
1 C. canola or vegetable oil
4 large eggs
2 1/2 tsp. of pumpkin spice
1/2 tsp. salt
2 C all purpose flour
2 tsp. baking soda
1/2 C. half and half
6 Tbsp. unsalted butter
1 C. packed brown sugar
2 C powdered sugar, sifted
1 tsp. vanilla extract
1 C. roasted mixed nuts of your choice, chopped
1. Preheat oven to 350 F. Line a 9×13 inch baking pan with parchment paper or butter and flour the pan.
2. In a large bowl, mix canned pumpkin, sugar, oil, and eggs until combined.
3. Add the pumpkin spice and salt and mix.
4. Now add the flour and baking soda and fold the mixture until everything is just mixed together.
5. Pour the cake mixture into the prepared baking pan and use a spatula to evenly spread the cake mixture before putting into the oven. Bake for about 30 minutes and test with a toothpick. When after poking a toothpick into the cake comes out clean, it’s ready!
6. Set aside for at least an hour to cool.
7. Chop up the nuts and set aside.
8. When the cake has cooled, put half and half, butter, and brown sugar into a medium sized pot. Heat until melted and starting to boil over medium heat. Let the mixture slow boil for about a minute then take the pot off of the heat.
9. Add in the sifted powdered sugar and stir with a whisk until completely combined.
10. Immediately pour the frosting over the cooled cake.
11. Quickly sprinkle the the chopped nuts over the frosting before the frosting has time to settle and harden.