I love this Praline Glazed Pumpkin Pound Cake. It’s soft, springy, moist and fluffy. Smothered in a pecan praline sauce makes it even more rich and decadent.
I find pound cakes to be comforting and this Praline Glazed Pumpkin Pound Cake is no exception with the warm flavors of pumpkin pie spice. It’s soft, moist, finely textured with an even crumb.
I smothered this Praline Glazed Pumpkin Pound Cake with a praline sauce which is basically caramel and pecans. Drizzle it over on the cake while the cake is still warm and it’ll ooze into the cake. Southerners love a ‘wet’ cake!
Praline Glazed Pumpkin Pound Cake Tips
- Pumpkin puree and oil keep the cake moist.
- If you want a good pound cake, you have to use good ingredients: real butter, good flour. I don’t recommend store brands when baking.
- It’s really important also when baking to measure correctly, especially the flour. I wrote about how to measure in this post. Too much flour will result in a heavy, dry pound cake. Not enough will result in a dense, flat cake.
- Always, always let your butter and eggs come to room temperature when baking.
- Take time to cream the butter and sugar until it’s light and fluffy.
- However, don’t overmix your ingredients when you begin adding the flour. Overmixing flour develops the glutens and will make the cake tough.
- Spray or grease your pans so your cake doesn’t stick
- Watch your cake closely and do not over bake it. I suggest calibrating your oven so the temperature is correct.
- Cool your cake in the pan 20 to 30 minutes, but not much longer than that. The fats in the cake need to be warm to release from the pan.
I love this Praline Glazed Pumpkin Pound Cake. It's soft, springy, moist and fluffy. Smothered in a pecan praline sauce makes it even more rich and decadent.
- 2 and 1/2 cup granulated sugar
- 1 cup canola oil
- 4 large eggs
- 3 cups all-purpose flour
- 2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 and 1/2 teaspoon pumpkin pie spice
- 1 can 15 ounce solid pack pumpkin
- 4 tablespoons butter
- 6 tablespoons brown sugar
- 6 tablespoons granulated sugar
- 2 teaspoon vanilla extract
- 4 tablespoon milk
- 3 to 4 tablespoon confectioners sugar
- 1 cup pecans
- Preheat oven to 350 degrees F.
- Spray a tube pan with non-stick spray.
- Stir together flour, baking soda, salt, and pumpkin pie spice.
- To the bowl of a mixer, cream sugar and oil.
- Add eggs one at a time, beat wel after each addition.
- Add pumpkin and vanilla and mix.
- Slowly add flour and beat on low until it is incorporated.
- Pour into prepared tube pan.
- Place tube pan on cookie sheet and bake 75 minutes or until done.
- Cake is done when wooden inserted into the center of cake comes out clean or with dry crumbs.
- Allow cake to cool 30 minutes on wire rack before inverting to serving tray.
- Toast pecans in a pan on medium until fragrant. Remove from heat.
- Heat butter, brown sugar, granulated sugar, vanilla, and milk in a sauce pan on medium heat. Stir constantly. When mixture reaches a boil, boil 1 minute exactly. Stir constantly. Remove from heat and stir in confectioners sugar to thicken. Stir in pecans. Pour over slightly cooled cake.
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.
See all the recipes in my Pound Cake Review Series!