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Pumpkin Praline Cake recipe

A yummy, ‘cake-mix-easy’ fix-it-up andcall it homemade pumpkin cake with a ribbon of praline streuselin its center.

Recipe: Pumpkin Praline Cake

1/2 cup chopped nuts
1/3 cup firmly packed brown sugar
1/3 cup butter or margarine, softened
1 (18.25-ounce) package yellow cake mix
1 (16-ounce) can pumpkin puree
1/2 cup vegetable oil
3/4 cup firmly packed brown sugar
1/4 cup water
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon ground allspice
4 large eggs

  • Preheat oven to 350°F (175°C).
  • In a small bowl, combine chopped nuts,1/3 cup brown sugar, and softened butter; set aside.
  • In a mixer bowl, combine yellow cake mix,canned pumpkin, oil, 3/4 cup brown sugar, water, cinnamon, nutmeg,and allspice. Beat on medium speed with an electric mixer for1 minute. Add 4 eggs, one at a time, beating 1 minute after eachaddition.
  • Pour half the batter into a greased andfloured 13 x 9-inch pan and top with the reserved nut mixture.Top with the remaining batter.
  • Bake for 1 hour, or until the cake isdone. Remove from the oven and cool in the pan on a wire rackfor 10 minutes. Invert, remove from the pan, and cool completely.

    Makes 16 servings.

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