Description
An autumn favorite with a caramelized praline base and moist pumpkin cake layers.
Ingredients
Scale
- 1 cup packed brown sugar
- 1/2 cup unsalted butter
- 1 cup chopped pecans
- 1 can (15 oz) pumpkin puree
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 4 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a saucepan, melt butter and brown sugar over medium heat until smooth. Stir in pecans and pour into the prepared pan.
- In a large bowl, mix pumpkin puree, granulated sugar, oil, and eggs until well combined.
- In another bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt. Gradually add to the pumpkin mixture and stir until just combined.
- Pour the batter over the praline mixture in the pan.
- Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Let cool for 10 minutes, then invert onto a serving plate.
Notes
For best results, use fresh pecans and serve with whipped cream.
Nutrition
- Calories: 420
- Sugar: 35g
- Fat: 20g
- Carbohydrates: 55g
- Protein: 6g