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Pecan Praline Pumpkin Cake has the perfect tender crumb, a lightly spiced pumpkin flavor, and an out of this world pecan praline caramel frosting!

Total time

45 minutes




  • cake
  • 1 15-ounce can pumpkin (not pie filling!)
  • 1 cup sugar
  • 1 cup vegetable oil
  • 4 eggs
  • 1 tsp ginger
  • ½ tsp cinnamon
  • ½ tsp cardamom
  • ½ tsp freshly grated nutmeg
  • ½ tsp salt
  • 2 cups flour
  • 2 tsp baking soda
  • praline frosting
  • ½ cup half and half
  • 6 tbsp unsalted butter
  • 1 cup packed brown sugar
  • 2 cups powdered sugar (sifted)
  • 1 tsp vanilla extract
  • 1 cup pecan halves (toasted and chopped)


  1. Set oven to 350F
  2. Whisk together the pumpkin, sugar, oil, and eggs until well blended.
  3. Mix in the spices and salt. Fold in the flour and baking soda until everything is well incorporated, but don't over beat.
  4. Spread the batter into a 9x13 pan that has been lightly sprayed. Bake for 25- 30 minutes or until done in the center and a toothpick comes out without wet batter clinging to it.
  5. 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.
  6. Top with toasted pecans.
  7. View the recipe instructions at The View From the Great Island

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