This Pumpkin Cake with Praline Frosting is a knock-out. Perfectly spiced, moist, light, and fluffy, this is the perfect snack cake recipe. Add the luscious praline frosting and you have the best fall dessert. Even a person who doesn’t like pumpkin desserts will love this one!
More easy pumpkin desserts not to miss include our pumpkin fluff and pumpkin dump cake!
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Easy Frosted Pumpkin Snack Cake
If you’re looking for a wonderful and easy fall dessert, this frosted pumpkin cake will not disappoint! My kiddos declared it the best pumpkin cake recipe.
It’s easy to make with just a handful of ingredients with just the right about of spice and the texture is perfectly moist, light, and fluffy. And then the frosting? The sweet, luscious praline frosting just sets this cake over the top.
Ingredients Needed
This pumpkin snack cake recipe along with the praline frosting is made with just a handful of pantry items.
(Scroll below to the printable recipe card for details and measurements.)
For the Cake
- Flour – Spooned and leveled for accurate measuring.
- Baking soda – Helps the cake rise.
- Pumpkin pie spice – I use my pumpkin pie spice recipe, instead of the individual spices to save time.
- Fine sea salt – Enhances the other flavors.
- Pumpkin puree – Be sure to grab puree and not pumpkin pie filling.
- Brown sugar – Dark brown sugar adds a rich flavor to the cake, thanks to the molasses, but light brown sugar will work as well.
- Vegetable oil – Helps make the snack cake uber moist.
- Eggs – Provides structure to the batter.
- Vanilla extract – For flavor.
For the Praline Frosting
- Salted butter – While I usually use unsalted butter for baking, the salted butter adds a nice flavor and works well with the toasted pecans.
- Dark brown sugar – Adds an extra dose of rich molasses.
- Heavy cream – Adds richness, moisture, and creaminess.
- Powdered sugar – For sweetness and a smooth texture.
- Vanilla extract – For flavor.
- Toasted chopped pecans – To toast the pecans yourself, spread them out on a baking sheet and bake at 350F, stirring every 2 minutes until fragrant and toasted.
How to Make Pumpkin Cake with Praline Frosting
This easy snack cake comes together with just a few steps.
(Scroll below to the printable recipe card for details and measurements.)
- Make the pumpkin cake batter. Combine the dry ingredients in a bowl and set aside. Whisk together the pumpkin puree, brown sugar, and oil. Add in the eggs and vanilla. Whisk until combined. Stir in the dry ingredients until there are no dry patches remaining.
- Bake. Pour batter into a parchment-lined 8×8 square dish and bake at 350F for 25 to 30 minutes. Allow to cool completely.
- Make the praline frosting. Melt the butter over medium-low heat. Whisk in the brown sugar and heavy cream. Continue whisking as the mixture comes to a boil, then remove from heat and slowly whisk in the powdered sugar. Stir in the vanilla and pecans.
- Allow to set. Pour the frosting over the cake and smooth into an even layer. Allow to set for at least an hour, before slicing and serving.
Tips & Variations
Here are a few variations for this pumpkin snack cake, as well as a few tips for ensuring you end up with a perfect dessert every time.
- Don’t overbake the cake. This is meant to be a moist pumpkin cake, so you’ll want to take care not to overcook it and dry it out. Insert a toothpick into the center to tell when the cake is done.
- Allow the cake to cool before adding the frosting. Otherwise, the frosting won’t set properly.
- Add or switch up the spices. In addition to (or in place of) the pumpkin pie spice, you can use ground cinnamon, ground clove, and ground nutmeg for even more fall flavor.
- Do I have to use toasted pecans? If you can, definitely use toasted nuts. It really makes a difference and brings out more flavor in the praline frosting. Without toasting, it is still amazing, but toasted pecans gives that extra oomph!
- Add more pecan flavor. Add chopped pecans to the cake batter for more pecan-y flavor.
Proper Storage
- Storing leftovers. Pumpkin snack cake can be stored in the fridge or at room temperature. At room temperature, it will last for up to 3 days in a sealed container. You can extend the storage time by refrigerating it. Just note you’ll want to allow it to come to room temperature before enjoying.
- To freeze. Freeze the pumpkin cake for up to 3 months. Wrap in plastic wrap and again in foil to prevent freezer burn. Thaw and bring to room temperature on the counter.
More Easy Pumpkin Recipes:
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Pumpkin Cake with Praline Frosting
This Pumpkin Cake with Praline Frosting is a knock-out. Perfectly spiced, moist, light, and fluffy, this is the perfect snack cake recipe. Add the luscious praline frosting and you have the best fall dessert. Even a person who doesn't like pumpkin desserts will love this one!
Servings: 9 servings
Ingredients
For the Cake
- 1 cup all-purpose flour , spooned and leveled
- 1 teaspoon baking soda
- 3/4 teaspoon pumpkin pie spice
- 1/2 teaspoon fine sea salt
- 1 cup pure pumpkin puree
- 1 cup dark brown sugar , packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the Praline Frosting
- 4 tablespoons salted butter
- 1/2 cup dark brown sugar , packed
- 1/3 cup heavy cream
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 3/4 cup toasted chopped pecans
Instructions
- Preheat the oven to 350°F. Line an 8×8 baking dish with parchment paper, and set aside.
- In a medium-sized bowl, stir together the flour, baking soda, pumpkin pie spice, and salt, set aside.
- In a large bowl, whisk together the pumpkin puree, dark brown sugar, and oil until combined. Add the eggs and vanilla, whisk until well combined.
- Add the dry ingredients to the wet and stir until combined and there are no dry patches.
- Pour the cake batter into the prepared baking dish and smooth out the top. Bake for 25-30 minutes until a toothpick inserted into the center comes out clean. Let it cool completely on a wire rack
- Once the cake is cool, make the frosting. Place the butter in a small pot over medium-low heat and let it melt. Once melted, add the brown sugar and heavy cream, and whisk to combine.
- Continue to whisk constantly until the mixture comes to a boil. Once it comes to a continuous boil, take off the heat and whisk in the powdered sugar a little at a time until fully mixed in. Stir in the vanilla. Add the pecans and stir to combine.
- Immediately pour the frosting over the cake and smooth out the top. Allow the frosting to set fully, about 1 hour. Slice and serve.
Nutrition
Calories: 403kcal | Carbohydrates: 64g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 65mg | Sodium: 321mg | Potassium: 182mg | Fiber: 2g | Sugar: 50g | Vitamin A: 4587IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 2mg
This was wonderful! Cake was moist and frosting was delectable!