Irresistible Praline Pumpkin Spice Cake
Ingredients:
1 cup granulated sugar
1/2 cup unsalted butter, melted
2 teaspoons pumpkin pie spice
1/2 cup chopped pecans
1/4 cup brown sugar
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup canned pumpkin purée
2 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
Directions:
Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
In a small bowl, combine the brown sugar and melted butter. Spread this mixture evenly in the bottom of the prepared pan. Sprinkle the chopped pecans over the butter mixture.
In a large bowl, whisk together the flour, granulated sugar, pumpkin pie spice, baking powder, baking soda, and salt.
In another bowl, whisk together the pumpkin purée, eggs, vegetable oil, and vanilla extract until smooth. Gradually add the wet ingredients to the dry ingredients and stir just until combined.
Carefully pour the batter over the pecan and sugar mixture in the pan, spreading evenly.
Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then carefully invert onto a serving plate. Let it cool completely before slicing and serving.
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: 340 kcal | Servings: 8 servings