The most indulgent icing on the planet poured over a heavenly, moist,decadent and flavor packed Pumpkin Praline Cake. This easy pumpkin cake recipe is one for your files.
Fall is upon us and therefore it is time to start with everything pumpkin spiced! Get out your scarf, make plans around the new fall tv schedule and follow your favorite football team!
And today, go get your cake pans out because what's better for fall than baking? Ummm. Nothing.
Here's a Quick Video of Wendi make a Pumpkin Praline Cake
WHAT IS PUMPKIN PRALINE CAKE?
A SUPER EASY CAKE that MAKES YOU LOOK LIKE A SUPERSTAR!
This is an easy pumpkin cake recipe using cake mix.
It is where Pumpkin, Pecans and Sweetened Condensed milk merge perfectly together in this heavenly cake.
THE BATTER
You can mix up the batter with just a bowl and a spoon, no special techniques or equipment are required!
THE ICING
The icing doesn't involve any technical skills! Simply heat the icing ingredients on the stove until melting.
You can do that!
THE WHOLE CAKE
This Easy Pumpkin Praline Cake reminds me of a recipe I can't quit eating and the ease of a dump cake.
WHY THIS RECIPE WORKS
- This pumpkin cake recipe requires no special equipment and no special knowledge.
- Pumpkin cake recipe that is so easy it even involves a cake mix!
- Just mix the stuff together, pour it in a cake pan, heat up the icing ingredients on the stove, poke a few holes with your wooden spoon handle and pour the icing over!
- Pumpkin Cake SO EASY that even a beginner can make this pumpkin cake!
OTHER PUMPKIN RECIPES YOU WILL LOVE:
TIPS AND TRICKS FOR THIS EASY PUMPKIN CAKE RECIPE (FAQ):
CAN THIS CAKE BE MADE IN A 9X13 PAN INSTEAD?
Yes, you can make this recipe in a 9x13 pan. You may need to change the baking time.
Bake until the center is set and puffy. Use a wooden spoon handle to poke holes into the cake and then pour the icing over per the directions in the recipe card.
WHAT ABOUT USING THIS RECIPE TO MAKE CUPCAKES?
YES! You CAN use this recipe to make cupcakes. You will need to adjust the baking time and you need to know that the cupcakes will be very moist and fall apart easily.
The icing will be messy too! Consider yourself warned.
CAN THIS CAKE BE FROZEN?
Yes! Freeze the cake after it has been baked and BEFORE you apply any icing. Wait until you are ready to eat the cake to poke the holes and pour the icing on.
WHAT ABOUT IF I WANT TO TAKE THIS CAKE TO A PARTY?
PLEASE take this cake to a party! Your friends and coworkers will LOVE it. Wait to put the icing on until just before the party starts though.
CAN I WAIT TO PUT THE ICING ON RIGHT BEFORE I SERVE IT?
ABSOLUTELY! You will ALWAYS want to wait until just before you are ready to serve this cake to put the icing on.
WHAT ABOUT USING WALNUTS INSTEAD OF PECANS?
Feel free to experiment with using ingredients of your choice, however, you need to know that pralines ARE made with pecans and that is what makes this a Pumpkin PRALINE Cake.
HOW LONG IS THIS CAKE GOOD FOR?
- The icing will soak into the cake within an hour of pouring the icing over the top (no worries, it is in there and the cake is STILL very good!).
- The cake will remain very good for 3-5 days if kept covered.
- Refrigerating the cake is best but not 100% necessary if you keep it in a sealed cake container.
PRO TIP FOR THIS EASY PUMPKIN CAKE RECIPE:
Serve this cake with LOTS of napkins, it can get messy. Be prepared to give out the recipe because everyone will want it!
NOW LET'S LOOK AT PHOTOS OF HOW TO MAKE THIS RECIPE!
First, gather your ingredients for the cake batter
Then mix those together. You can do it by hand even!
Bake the cake and turn it out onto your cake stand
Poke some holes through the cake with a wooden spoon handle (to pour the icing down into)
Melt the icing ingredients in a saucepan on the stovetop and pour that into the holes and over the top!
That's it! You are done! Beautiful moist and delicious cake! What could be easier?
Just look at that moist cake! Your friends will be DELIGHTED!
YA’LL HELP ME OUT NOW, YA HEAR?
Please leave me a 5 star 🌟🌟🌟🌟🌟 comment below in the comment section, all right? I would LOVE to know if you made this recipe or even if you are planning to! Of course, head on over to Pinterest, Facebook and Instagram and tag me with some photos of your creation!
I can’t wait!
Ya’ll know I love your comments!! ❤
THE RECIPE FOR PUMPKIN PRALINE CAKE
Pumpkin Praline Cake
Ingredients
For the Cake
- 1 box of yellow cake mix
- 1 cup pumpkin puree
- 1 cup whole milk
- ¼ cup vegetable oil
- 4 whole large eggs
- ½ cup chopped pecans
- ½ teaspoon nutmeg
- ¾ teaspoon cinnamon
For the Icing
- 2 cans of sweetened condensed milk
- 4 tbs unsalted butter
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350. Grease two 8” round cake pans with Crisco and then dust with flour or use non stick baking spray (what I prefer). (you could also make this in a rectangle cake pan).
- Mix together in a medium bowl the cake mix, pumpkin puree, milk, oil, eggs, pecans, nutmeg and cinnamon until all is moistened, scrape the bowl occasionally to make sure that you have mixed all of the mix together. Pour evenly into each cake pan or pour entire contents into the larger rectangular cake pan.
- Bake for 27 minutes – check and see if the middle of the cake is still loose – if it is, bake in 3 minute intervals until the middle is no longer jiggly and a cake tester or toothpick comes out cleanly. Remove from the oven and allow to rest until cooled.
- On the stove top on medium heat, mix all of the ingredients for the icing together in a small sauce pan. Heat just until butter is melted.
- Flip one of the baked cakes over onto a cake plate (upside down) and pour ¼ of the icing onto the cake. Set the other round cake on the top of the first cake (flipped upside down). (If using a rectangular pan – start with poking the holes). Using the handle of a round handled wooden spoon, poke holes into and through the cake and gently pour half of the icing over the top making sure that some of the icing goes down into the holes.
- Allow the rest of the icing to completely cool and then gently pour it over the top of the rest of the cake. Serve cake with coffee or milk!
Notes
CAN THIS CAKE BE MADE IN A 9X13 PAN INSTEAD?
Yes, you can make this recipe in a 9x13 pan. You may need to change the baking time. Bake until the center is set and puffy. Use a wooden spoon handle to poke holes into the cake and then pour the icing over per the directions in the recipe card.WHAT ABOUT USING THIS RECIPE TO MAKE CUPCAKES?
YES! You CAN use this recipe to make cupcakes. You will need to adjust the baking time and you need to know that the cupcakes will be very moist and fall apart easily. The icing will be messy too! Consider yourself warned.CAN THIS CAKE BE FROZEN?
Yes! Freeze the cake after it has been baked and BEFORE you apply any icing. Wait until you are ready to eat the cake to poke the holes and pour the icing on.WHAT ABOUT IF I WANT TO TAKE THIS CAKE TO A PARTY?
PLEASE take this cake to a party! Your friends and coworkers will LOVE it. Wait to put the icing on until just before the party starts though.CAN I WAIT TO PUT THE ICING ON RIGHT BEFORE I SERVE IT?
ABSOLUTELY! You will ALWAYS want to wait until just before you are ready to serve this cake to put the icing on.WHAT ABOUT USING WALNUTS INSTEAD OF PECANS?
Feel free to experiment with using ingredients of your choice, however, you need to know that pralines ARE made with pecans and that is what makes this a Pumpkin PRALINE Cake.HOW LONG IS THIS CAKE GOOD FOR?
- The icing will soak into the cake within an hour of pouring the icing over the top (no worries, it is in there and the cake is STILL very good!).
- The cake will remain very good for 3-5 days if kept covered.
- Refrigerating the cake is best but not 100% necessary if you keep it in a sealed cake container.
PRO TIP FOR THIS EASY PUMPKIN CAKE RECIPE:
Serve this cake with LOTS of napkins, it can get messy. Be prepared to give out the recipe because everyone will want it!Nutrition
A VERSE TO SHARE
Look, he is coming with the clouds, and every eye will see him, even those who pierced him; and all the peoples of the earth will mourn because of him. So shall it be! Amen. ~ Revelations 1:7
***This recipe originally appeared on Loaves and Dishes on August 28, 2015 and has been revised with new information and photos!***
Sue Powell says
Do you poke holes fot the icing in the layer version like you did in the rectangular one?
Wendi Spraker says
Yes, I certainly do. Helps the icing get all down in the cake!!
Gerda says
Could this be made without the pumkin puree
Wendi Spraker says
Hi Gerda. I guess it could- but it would lose its pumpkin flavor that way. Plus probably the moistness. I would definitely substitute something Like applesauce, however- then it would be Apple praline and not pumpkin praline.
Jen says
I can't wait to make this! Edisto is our vacation spot as well. My husband and I even got married on the beach at access point 31! Pralines are devine.
Wendi Spraker says
Oh my gosh, Jen, aren't Pralines just the best? Those ones on Market street - still warm. Oh man!!! How lucky to get married "pon Edisto". I know it was lovely! I dream of Edisto all year long! Have you seen any turtles on your visits?
Virgie says
In the recipe you said to use yellow cake mix but in one of your responses to comments you mentioned Duncan Heinz Spice Mix. Could you please specify which cake mix to use. Thank you so much.
Wendi Spraker says
Oh goodness. This recipe you use yellow cake mix. Somehow a response regarding the pumpkin spice whoopie cookies must have posted to this post. I will correct this as soon as I am back at a regular computer. Sometimes I think this app for my phone doesn't quite work like it should. Thank you for pointing f this out Virgie. !!!!
Tammi says
I want to be sure mine turns out exactly like yours; it looks so good. Can you tell me what brand cake mix you used ? Thank You
Wendi Spraker says
Sure!! I used the Duncan Hines Brand. I didn't see any other brand that had the spice mix at my store. If you can't find it - I'm pretty sure that a carrot cake mix (just leave off the carrots and nuts) would work.I HAVE TO REVISE THIS ANSWER. I DID USE DUNCAN HINES - BUT IT WAS THE YELLOW CAKE MIX. I WAS MISTAKENLY REFERRING TO THE PUMPKIN SPICE WHOOPIE COOKIES IN MY RESPONSE. I APOLOGIZE! THAT IS THE VAGARIES OF ANSWERING VIA CELL PHONE AND NOT ON A FULL SCREEN WHERE EVERYTHING IS FULL SIZE. YELLOW CAKE MIX FOR THIS ONE. YELLOW CAKE MIX OF ANY BRAND. YELLOW CAKE MIX.Jan says
How do I get to recipe for pumpkin praising cake ?
Wendi Spraker says
Hi Jan. Pumpkin Praising Cake? Maybe Praline? If so, the recipe is at the bottom of the post you are on here. If praising cake? I don't have one of those. Would love to though. 🙂
Vickie says
I would like directions.also.thanks
Wendi Spraker says
Hi Vickie. The directions are in the recipe at the bottom of the post? Are you having problems viewing the recipe? I can see it from my computer but I know that sometimes there are difference in computers/tablets/phones etc. please let me know if you can't see the recipe. Thanks!
Wendi Spraker says
Vicky - I've been thinking about this because the directions are printed in the recipe at the bottom of the page. Are you viewing the post on a phone or other mobile device? If so - you may have to click the "EXPAND POST" button, it is in red. If you are still having any problem, please let me know right away. I don't want anyone to have problems. You can email me too at wendi(at sign)loavesanddishes.net Thanks!
Jeri Lawrence says
I would like the recipe for pumpkin praline cake.bi scrolled down and it wasn't there 🙁
Wendi Spraker says
Hi Jeri! Are you looking on mobile? If so, you have to click the "expand post" button to see the whole post.
Wendi Spraker says
It's a big red button with black letters.
Toni wallner says
Does whole milk have to b used or can u use 2%?
Wendi Spraker says
Hi Toni. I haven't tried 2%, but I think it would work. Might not be as rich tasting in the end, but probably pretty yummy. If you try it- come back and let us know if it worked out ok.
Suzanne says
I use 2%, but then I add in just a splash of heavy cream into it.
Jackie Bartoni says
I made this for my husband tonight and WOW this is an AWESOME tasting cake!!! So very easy to make.
Wendi Spraker says
Hi Jackie!! So glad y'all enjoyed it!! Thank you for letting me know! Come back and visit me again real soon!
Sandy says
Made this cake last night for my family, and I had to write to tell you that it was a amazing! So easy to make, but yet sooooo tasty! Thank you.
Wendi Spraker says
Hi Sandy!! So welcome!! I'm glad it turned out for you!! Thank you for letting me know!!
Donna M says
OH no,I just put this in the oven and realized I forgot the oil!!!!
Wendi Spraker says
Hi Donna! OH NO!! If you hurry maybe you can get it out and mix it in???
Barb says
Looks so good going to make it this fall
Wendi Spraker says
Hi Barb!! Thanks for visiting!! Let me know how it turns out!!
Beti says
I just finished making this cake for tomorrow's thanksgiving dinner, I can't wait to try it. The only thing I did differently is that I toasted the pecans before adding to the icing as I feel that this intensified their flavor.
Wendi Spraker says
Oh wow!! Beti!! That sounds terrific!!! Let me know how it works out!!
Beti says
Wendi, this is cake is AMAZING!! My family and I loved it and I already have requests to make it again. Thank you for this wonderful recipe. ?
Wendi Spraker says
Ahhhhhhh!!!!!! So WONDERFUL TO HEAR!!!! Thank you for tracking back around to let me know. I'm thrilled it was a holiday hit!!!
Sarah says
I'm thinking of making this for my book club but I would have to make it the day before. Should I refrigerate it or just put it in a cake container on the counter?
Wendi Spraker says
Hi Sarah! Great question! When I make this cake, I keep it out on the counter in the cake plate (which has a lid) and it is fine. Probably best to refrigerate - but counter top is good for a day or so. It doesn't last longer than that anyway because everyone eats it. 🙂
Sarah says
Thanks! It would only need to be kept overnight until our noon book club. Going to make next week as a test run!!!
Wendi Spraker says
Terrific Sarah! Please let me know how it turns out! I would love to hear more about your book club! Any great books this year? We are getting ready to pick books for next year and I need some good suggestions.
Valerie says
Just finished making this and all I can say is, "Delicious!" I made a few modifications to the icings for my personal taste, but I'm sure the original is just as delicious. I doubled the butter (guilty face), added a little bit of cream cheese and added a few pinches of salt, since I like a little salt in my desserts for the contrast.
Wendi Spraker says
OH WOW! Valerie!!! That is perfect! Thank you so much for checking back in, sharing your experience and the changes you made! And hey, don't worry about the butter - it's holiday time! 🙂 What do you plan to fix for Thanksgiving? Cause, frankly, I could use a few ideas! 🙂
Suzanne says
Valerie, how much cream cheese did you add? I love the salt idea too!!
Elaine says
Nom Nom. That looks soo good. I can't wait to try it. My hubby loves pumpkin and pralines. It's a winner for sure!
Thank you for sharing it!
Elaine
Wendi Spraker says
Thank you so much Elaine. I hope you enjoy. It's super super moist!!