pumpkin praline crunch cake
Please do your best. This Pumpkin Praline Crunch Cake is made with layers of soft pumpkin cake, crunchy pecan praline, salted caramel, and cinnamon cream cheese frosting.
pumpkin praline crunch cake
We’re not messing around with this Pumpkin Praline Crunch Cake. Four layers of moist pumpkin cake, crunchy homemade pecan praline, mouthwatering salted caramel, and cinnamon cream cheese frosting. The layers of pecan praline make each bite soft, spicy, and crunchy. And what about the frosting? Almost to death.
This fall, it’s my go-to when I want to truly impress my guests and seriously take my tried-and-true pumpkin cake to the next level.
So…what is Pumpkin Praline Crunch Cake?
This isn’t your traditional Shemgler pumpkin cake. Create four separate components and combine them to create a cake that will truly turn heads. It’s the perfect dessert to eat in portions throughout the week to impress your guests at a gathering of friends, bring to a fall dinner party, or try a fun baking project on Sunday.
Here’s what’s happening at each layer:
Pumpkin Cake: Moist, perfectly spiced, you can’t go wrong with this cake. It’s made with pumpkin puree, oil, and warm spices, resulting in a soft crumb. Pecan Praline Crunch: A golden, buttery brown sugar mixture is baked into the cake layers, adding an irresistible texture. Salted Caramel: Each layer is covered in salted caramel, giving you a sweet and salty caramel flavor with every bite. Cinnamon Cream Cheese Frosting: Whipped, tangy and lightly spiced, it brings everything together like a cozy sweater.
Materials needed
You probably already have most of these in your pantry. This is one of those “looks gorgeous, tastes divine, ingredients are average” situation.
Pumpkin puree Vegetable oil Granulated sugar Eggs Vanilla extract All-purpose flour Baking soda + baking powder Cinnamon, nutmeg, ginger, cloves Salt Chopped pecans Cream cheese Unsalted butter Fresh cream Powdered sugar Vanilla extract
Tips for the perfect praline pumpkin cake
Use canned pumpkin instead of pumpkin pie filling. Pumpkin pie filling has added sugar and spices, which take away from the texture and flavor. Do not over mix. Over-mixing will make the cake tough. Mix until you have soft, melty crumbs. Toast the pecans. Bake for a few minutes in the oven to bring out the buttery flavor and make the praline layer even more delicious. Let cool completely before frosting. Cream cheese frosting and warm cake are not friends. Let these layers cool before assembling.
How to store this cake
This pumpkin praline cake is beautifully moist thanks to the oil and pumpkin puree.
Room temperature: Store covered for up to 2 days. In the refrigerator: Store in an airtight container for up to 5 days. Bring to room temperature before serving.
Want to prepare in advance? The work on this cake can be divided into parts so it doesn’t feel like a big job.
Make the cake layers in advance and freeze them Caramel can be made up to 3 weeks in advance and stored in the refrigerator Pecan praline can be made up to 1 week in advance and stored in an airtight container
This Pumpkin Praline Crunch Cake is more than just your basic pumpkin dessert. The combination of soft pumpkin cake, crunchy praline, and cinnamon cream cheese frosting? A symbolic act.
Happy fall baking!
XXX
For pumpkin cake
1 1/2 cup pumpkin puree
1 1/2 cup granulated sugar
1 cup vegetable oil
4 large eggs, room temperature
2 teaspoons vanilla essence
2 cup all-purpose flour
1 1/2 tsp baking soda
1 1/2 tsp baking powder
2 teaspoons cinnamon powder
1 teaspoon nutmeg powder
1 teaspoon pickled ginger
1 teaspoon salt
For salted caramel
1/2 cup granulated sugar
3 tablespoons unsalted butter
1/4 cup fresh cream
1/2 teaspoon salt
For pecan praline
1 large egg white
1 1/2 cup pecan nut pieces
2 teaspoons cinnamon powder pinch of salt
For cream cheese frosting
1 cup unsalted butterat room temperature
8 ounce cream cheese
5 cup powdered sugar
2 teaspoons vanilla essence
1 teaspoon cinnamon powder
Instructions
First, make a cake. Preheat oven to 350°F. Line the bottoms of three 8-inch round cake pans with parchment paper and coat the sides with cooking spray. Let’s set it aside. In a medium bowl, combine pumpkin puree, granulated sugar, vegetable oil, eggs, and vanilla extract. Let’s set it aside. In a large bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Make a well in the center of the bowl and pour in the wet ingredients. Whisk from the center of the bowl outwards, drawing the dry ingredients toward the center. Whisk until no streaks of flour remain. Pour the batter evenly into the three prepared molds. Bake for 25 to 30 minutes, until the cake has risen and the top springs back to the touch and a butter knife inserted into the center of the cake comes out with a few moist crumbs attached. Place the cake pan on a cooling rack and allow the cake to cool slightly. To unmold, drag a butter knife along the edge of the cake, carefully invert the cake onto a plate, remove the parchment paper, invert again, and place right side up on a cooling rack to cool completely (about 30 minutes). While the cake is cooling, make the caramel. Place the granulated sugar in a small saucepan over medium heat and simmer until completely dissolved. Use a spatula to stir the sugar occasionally and scrape down the sides and bottom of the pan. At first the sugar will form clumps, then it will start to melt and become a light golden color, and after 5-7 minutes it will completely melt and become a medium golden color. As soon as the last bit of sugar has melted, turn off the heat and do not continue cooking. It will burn. Remove the pot from the heat and immediately stir in the butter. Be careful as the mixture will bubble vigorously. Use a whisk to combine the butter and melted sugar (about 20 seconds). Add the fresh cream and salt and mix. Let the caramel cool in the tin until you are ready to frost the cake (if you don’t plan on frosting the cake for a while, the caramel can be stored covered in the refrigerator for up to 2 weeks). Next, make the pecan praline. Place parchment paper on a baking sheet. Whisk the egg whites in a large bowl. Add the pecan pieces and stir. Add sugar, cinnamon, and salt and mix. Spread the nuts on the prepared baking sheet and roast for 15 minutes. Set aside to cool. Finally, make the frosting. In a stand mixer fitted with the paddle attachment, combine the butter and cream cheese on medium speed and mix for about 20 seconds. Add powdered sugar, vanilla, and salt. Beat on medium speed, scraping down the sides and bottom of the bowl as needed, until the frosting is fluffy, about 2 minutes. Assemble the cake. Use a serrated knife to cut each cake layer in half so you have four cake layers. Place the first cake layer on a plate or cake stand and spread a generous layer of frosting on top. Add a few tablespoons of salted caramel and use a spoon to stir it into the frosting. Top with a handful of pecan praline. Repeat with the second, third, and fourth layers of cake, frosting the sides of the cake with the remaining frosting. Top with more caramel and pecans if desired. Refrigerate until ready to eat!
