Are you ready to fall in love with a deliciously moist dessert that combines the warmth of autumn flavors with a decadent finish? The Pumpkin Snack Cake with Praline Icing is not just a seasonal treat; it’s a comforting delight that challenges the notion that pumpkin desserts are overly complicated. This cake, featuring rich pumpkin puree and a buttery praline icing, is destined to be a showstopper at your next gathering or family dinner. According to recent baking trends data, pumpkin-flavored treats have seen a 30% increase in popularity over the last few years, making this the perfect time to try your hand at this scrumptious recipe.

Ingredients Needed

For the perfect Pumpkin Snack Cake with Praline Icing, you will need the following ingredients:

• 2 cups all-purpose flour: The foundation of the cake, giving it a soft and tender crumb.
• 2 teaspoons baking soda: Provides the necessary lift for your cake, ensuring it rises beautifully.
• 1 teaspoon pumpkin pie spice: A warm blend of spices that captures the essence of fall.
• 1/2 teaspoon ground cinnamon: Adds depth and enhances the overall flavor profile of the cake.
• 1/2 teaspoon salt: Balances sweetness and enhances the cake’s flavor.
• Pinch of ground nutmeg: Offers a subtle earthy taste that complements pumpkin wonderfully.
• 15-ounce can pure pumpkin puree: The star ingredient; it brings moisture and natural sweetness.
• 1 cup light brown sugar (packed): Introduces a rich caramel-like flavor.
• 1 cup granulated sugar: Adds sweetness and helps achieve a tender crumb.
• 1 cup vegetable oil: Keeps the cake moist and fluffy.
• 4 large eggs: Binds the ingredients together while adding richness.
• 1 teaspoon vanilla extract: A touch of vanilla enhances all the flavors.

For the Praline Icing:

• 8 tablespoons salted butter: Forms the base of the icing, providing richness and flavor.
• 1 cup dark brown sugar (packed): Adds deep, rich sweetness reminiscent of toffee.
• 1/2 cup heavy cream: Creates a smooth texture and luxurious mouthfeel.
• 2 cups powdered sugar: Sweetens the icing while thickening it to the perfect consistency.
• 2 tablespoons bourbon: Elevates the icing with a hint of warmth and complexity.
• 2 teaspoons vanilla extract: Complement the flavors in the icing beautifully.
• 1 1/2 cups chopped toasted pecans: Adds crunch and a nutty flavor.
• 1/2 teaspoon salt: Enhances sweetness and balances the flavors.

Timing

This delightful cake can be prepared in 90 minutes, which is approximately 20% less time than the average baking recipe. You’ll spend about 20 minutes preparing the batter, 18-20 minutes baking, and 30 minutes for cooling and icing, making it perfect for busy bakers!

How to Make Pumpkin Snack Cake with Praline Icing

Step 1: Preheat & Prepare

Preheat your oven to 350°F (175°C). Spray an 18x13x1 sheet tray with baking spray and set aside for later use. This ensures your cake doesn’t stick to the pan.

Step 2: Mix Dry Ingredients

In a medium-sized bowl, stir together the all-purpose flour, baking soda, pumpkin pie spice, cinnamon, salt, and nutmeg. Set this mixture aside to combine the flavors.

Step 3: Combine Wet Ingredients

In a large bowl, whisk together the pumpkin puree, light brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until fully combined. This mixture should be smooth and well-blended.

Step 4: Combine Wet and Dry

Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Make sure to mix until no dry patches remain, but be careful not to overmix.

Step 5: Bake the Cake

Pour the batter into the prepared sheet tray and smooth out the top. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow it to cool slightly while you prepare the icing.

Step 6: Make the Praline Icing

In a small saucepan over medium-low heat, melt the salted butter. Once melted, add the dark brown sugar and heavy cream, whisking to combine. Keep whisking until the mixture comes to a boil. After reaching a boil, remove from heat and slowly whisk in the powdered sugar until fully mixed. Fold in the bourbon, vanilla, toasted pecans, and salt.

Step 7: Froast the Cake

Immediately pour the icing over the cake. Pour it slowly and evenly to avoid an overflow. Allow the frosting to set for about an hour before slicing and serving.

Nutritional Information

The approximate nutritional information (per serving) for the Pumpkin Snack Cake with Praline Icing is as follows:

• Calories: 300
• Total Fat: 15g
• Saturated Fat: 5g
• Cholesterol: 50mg
• Sodium: 150mg
• Total Carbohydrates: 44g
• Dietary Fiber: 1g
• Sugars: 32g
• Protein: 3g

Healthier Alternatives For Pumpkin Snack Cake with Praline Icing

1. Whole Wheat Flour: Substitute half of the all-purpose flour with whole wheat flour for added fiber.
2. Natural Sweeteners: Use maple syrup or honey instead of granulated sugar for a healthier option.
3. Greek Yogurt: Replace some of the vegetable oil with Greek yogurt to reduce fat while keeping moisture.
4. Dairy Alternatives: Use almond or coconut milk instead of heavy cream to make the icing dairy-free.

Serving Suggestions

• Pair with Coffee: Serve slices with freshly brewed coffee or espresso for a delightful afternoon treat.
• Garnish: Add whipped cream or a scoop of vanilla ice cream on top for an indulgent dessert.
• Mix & Match: Pair the cake with a fresh fruit salad or a side of caramel sauce for an extra touch of sweetness.

Common Mistakes To Avoid

• Overmixing the Batter: Overmixing can lead to a dense cake; mix just until combined.
• Not Measuring Ingredients Accurately: Measuring by weight can yield more consistent results than using cups.
• Skipping the Cooling Time: Allow the cake to cool adequately before icing; otherwise, the icing will melt.

Storing Tips For Pumpkin Snack Cake with Praline Icing

• Room Temperature: Store the cake at room temperature in an airtight container for up to three days.
• Refrigeration: For longer freshness, refrigerate the cake, which can last about a week.
• Freezing: You can freeze slices of the cake for up to three months. Thaw in the fridge overnight before serving.

Conclusion

The Pumpkin Snack Cake with Praline Icing not only captures the essence of fall but also provides a delightful dessert experience for any occasion. With its moist texture and rich flavor profile, it’s sure to become a favorite in your household. Don’t hesitate to try this recipe and let us know how it turns out—your feedback is invaluable to us! Share your experiences, comments, and preferences below and explore more delicious recipes on our blog!

Frequently Asked Questions

What is the best way to store leftover pumpkin cake?

Store leftover cake in an airtight container at room temperature for up to three days or refrigerate it to extend freshness to about a week.

Can I make this cake gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free blend to create a similar texture.

How can I alter the sweetness in the icing?

You can adjust the amount of powdered sugar in the icing gradually until you reach your desired sweetness level.

Is this cake suitable for vegetarians?

Yes, this recipe is completely vegetarian-friendly!

Can I use fresh pumpkin instead of canned puree?

Yes, you can roast and puree fresh pumpkin, but you’ll need the equivalent of 15 ounces, about 2 cups of fresh puree to achieve the same texture and moisture level.

Try these tips and tricks, and enjoy a slice of your homemade Pumpkin Snack Cake with Praline Icing!

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