Pumpkin Cake with Praline Frosting
Servings 16 servings
Ingredients
Cake
- 5 ounces pumpkin not pumpkin pie filling
- 1 and ½ cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 teaspoon ginger
- ½ teaspoon cinnamon
- ½ teaspoon cardamom
- ½ teaspoon freshly grated nutmeg
- ½ teaspoon salt
- 2 cups all purpose flour
- 2 teaspoons baking soda
Praline frosting
- 1 cup brown sugar packed
- ½ cup heavy cream or whole milk
- 1 cup butter salted or unsalted, your choice
- 1 tablespoon vanilla extract
- 2 and ½ cups powdered sugar (aka confectioners) sifted
- 1 and ½ cup pecans chopped or halves
Instructions
- Set oven to 350F. Lightly spray a 9×13 pan.
- Whisk together the pumpkin, sugar, oil, and eggs until well blended.
- Mix in the spices and salt. Fold in the flour and baking soda until everything is well incorporated, but don't over beat.
- Spread the batter into your prepared pan. Bake for 25- 30 minutes or until done in the center and a toothpick comes out without wet batter clinging to it.
- To make the frosting, heat the half and half, butter, and brown sugar in a saucepan until it comes to a boil, stirring constantly. Take off the heat and beat in the vanilla and sifted confectioner's sugar. Quickly spread over the cake, the frosting will set up quickly.
- While the frosting is still soft top with toasted pecans.
