Description
This moist and flavorful pumpkin cake is spiced with cinnamon, nutmeg, and cloves, then topped with a rich praline pecan glaze and a sweet caramel drizzle. Perfect for fall, this cake is a cozy dessert that will impress your family and guests with its delightful flavors and textures.
Ingredients
Scale
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
For the Praline Pecan Glaze:
- 1/2 cup chopped pecans
- 1/4 cup packed brown sugar
- 2 tablespoons heavy cream
For the Caramel Drizzle:
- 1/4 cup caramel sauce
Instructions
- Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in pumpkin and vanilla.
- Gradually mix in the dry ingredients until just combined. Pour batter into the prepared pan.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- In a small saucepan, combine pecans, brown sugar, and heavy cream. Cook over medium heat until sugar is dissolved and the mixture thickens. Pour over the cooled cake.
- Drizzle caramel sauce over the top of the cake. Serve and enjoy!
Notes
- You can substitute the pecans with walnuts or almonds for a different twist.
- If you prefer a thicker caramel drizzle, let the caramel sauce cool slightly before drizzling.
- The cake can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes