Dreamy Cinnamon Pumpkin Cake with Praline Pecan Glaze Recipe

Baking a scrumptious cinnamon pumpkin cake reveals autumn’s most comforting flavor symphony.

Warm spices dance through fluffy layers waiting to delight your senses.

Sweet aromas promise an indulgent experience that captures seasonal magic.

Nutty pecans and rich caramel create a decadent partnership in every delectable bite.

Subtle kitchen whispers hint at something extraordinary emerging from your oven.

Creamy textures and complex flavor profiles will transport you to cozy memories.

Prepare to savor a dessert that celebrates fall’s most enchanting culinary moment.

What Goes In Cinnamon Pumpkin Cake With Praline Pecan Glaze And Caramel Drizzle

• All-Purpose Flour: A key component that provides structure and texture to the cake.
• Baking Powder, Baking Soda: Leavening agents that help the cake rise and become light and fluffy.
• Salt: Enhances the overall flavor of the cake.

• Ground Cinnamon, Nutmeg, Cloves: Warm spices that create a rich, aromatic autumn flavor profile.

• Butter: Adds richness and helps create a tender cake crumb.
• Sugar: Provides sweetness and helps with the cake's texture.
• Eggs: Bind the ingredients together and add moisture.
• Pumpkin Puree: Brings moisture, color, and classic fall flavor to the cake.
• Vanilla Extract: Adds depth and enhances the overall taste.

• Pecans: Provide a crunchy texture and nutty flavor to the topping.
• Brown Sugar: Creates a rich, caramel-like sweetness.
• Heavy Cream: Helps create a smooth, glossy glaze.

• Caramel Sauce: Adds an extra layer of sweet, indulgent flavor to the cake.

Steps To Make Cinnamon Pumpkin Cake With Praline Pecan Glaze And Caramel Drizzle

Step 1: Prepare Baking Station

Grab your 9-inch round cake pan and generously coat it with butter and flour to prevent sticking. Position the oven rack in the center and warm it to 350F for perfect baking conditions.

Step 2: Create Aromatic Dry Mixture

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Ground cinnamon
• Nutmeg
• Ground cloves

Ensure all dry ingredients are thoroughly blended for consistent flavor.

Step 3: Develop Creamy Cake Base

In a spacious mixing bowl, cream butter and sugar until the mixture becomes light and fluffy. Add eggs one at a time, beating well after each addition. Gently fold in pumpkin puree and vanilla extract, creating a smooth, rich batter.

Step 4: Combine Cake Components

Slowly incorporate the dry ingredient mixture into the wet ingredients. Stir until just combined, avoiding overmixing. Pour the silky batter into the prepared cake pan, spreading evenly.

Step 5: Bake to Golden Perfection

Slide the pan into the preheated oven. Bake for 30-35 minutes, watching for a golden-brown top. Test doneness by inserting a toothpick into the center – it should come out clean.

Step 6: Cool and Prepare Praline Glaze

• Chopped pecans
• Brown sugar
• Heavy cream

Cook over medium heat until the sugar dissolves and the mixture thickens into a glossy sauce.

Step 7: Finish with Decadent Touches

Pour the warm praline glaze over the cooled cake. Drizzle caramel sauce in elegant swirls across the top. Slice and serve this irresistible autumn-inspired dessert.

Tips That Work For Cinnamon Pumpkin Cake With Praline Pecan Glaze And Caramel Drizzle

• Ensure all ingredients are at room temperature for better mixing and a smoother cake texture.
• Use fresh, high-quality spices to enhance the warm, autumnal flavors of the pumpkin cake.
• For a gluten-free version, swap all-purpose flour with a gluten-free flour blend and add xanthan gum.
• Check cake doneness by gently pressing the center – it should spring back when fully baked.
• Let the praline glaze cool slightly before pouring to prevent it from running off the cake completely.

New Styles For Cinnamon Pumpkin Cake With Praline Pecan Glaze And Caramel Drizzle

• Autumn Spice Pumpkin Loaf: Transform the cake into a rustic loaf by baking in a rectangular pan, adding extra warm spices like ginger and cardamom for a cozy fall flavor profile.
• Maple Pecan Pumpkin Bars: Cut the cake into square bars, replacing caramel drizzle with maple syrup glaze and topping with candied pecans for a portable dessert.
• Cream Cheese Pumpkin Roll: Roll the cake batter into a thin sheet, spread cream cheese filling, and roll into a classic pumpkin Swiss roll with praline pecan crumble sprinkled inside.

What To Serve With Cinnamon Pumpkin Cake With Praline Pecan Glaze And Caramel Drizzle

• Pair Perfectly with Warm Spiced Chai Latte: The creamy, spicy chai complements the cake's cinnamon and pumpkin flavors, creating a cozy autumn taste experience.
• Enhance with Bourbon Vanilla Ice Cream: Rich, smooth vanilla ice cream with a subtle bourbon kick balances the cake's sweet praline pecan glaze and adds luxurious contrast.
• Match with Salted Caramel Cappuccino: The coffee's deep roasted notes and salted caramel undertones beautifully amplify the cake's caramel drizzle and warm spices.
• Complement with Cream Cheese Whipped Cream: Light, tangy cream cheese whip cuts through the cake's sweetness and adds a velvety texture that elevates each bite.

How To Keep Cinnamon Pumpkin Cake With Praline Pecan Glaze And Caramel Drizzle Good

• Store the cake in an airtight container in the refrigerator for up to 5 days. Wrap tightly with plastic wrap to prevent drying out and preserve moisture.
• Carefully wrap the entire cake or individual slices in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months without the glaze and caramel.
• Remove from freezer and let sit at room temperature for 2-3 hours. For quicker thawing, place in the refrigerator overnight.
• Warm individual slices in the microwave for 15-20 seconds or in a preheated oven at 300F for 5-7 minutes to restore the cake's soft texture and enhance the flavors.

FAQs For Cinnamon Pumpkin Cake With Praline Pecan Glaze And Caramel Drizzle

• What makes the praline pecan glaze special?

The glaze combines toasted pecans, brown sugar, and heavy cream, creating a rich, caramelized coating that adds depth and crunch to the soft pumpkin cake.

• Can I substitute any ingredients in this recipe?

You can replace the pumpkin with mashed sweet potato or butternut squash, and use pumpkin pie spice instead of individual spices if needed.

• How do I know when the cake is perfectly baked?

Insert a toothpick into the cake’s center – if it comes out clean with no wet batter, the cake is done. The top should also be golden brown and slightly springy to touch.

What Makes Cinnamon Pumpkin Cake With Praline Pecan Glaze And Caramel Drizzle Special

• Savor Seasonal Comfort: Dive into a delightful autumn-inspired cake that captures the warm, cozy flavors of pumpkin and spices, perfect for chilly days and festive gatherings.
• Master Baking Simplicity: Create a stunning dessert with basic ingredients and straightforward steps, making it accessible for bakers of all skill levels, from beginners to experienced home cooks.
• Impress with Gourmet Touches: Elevate a classic pumpkin cake with a luxurious praline pecan glaze and caramel drizzle, transforming an ordinary dessert into a show-stopping treat that looks and tastes professionally crafted.

Cinnamon Pumpkin Cake with Praline Pecan Glaze and Caramel Drizzle Recipe

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4.6 from 18 reviews

• Total Time: 50 minutes
• Yield: 8 1x

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Description

Warm autumn spices dance through this heavenly Cinnamon Pumpkin Cake, crowned with a luscious praline pecan glaze and silky caramel drizzle. Rich seasonal flavors blend seamlessly, promising delightful comfort with each luxurious bite you’ll savor.

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Ingredients

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Main Cake Ingredients:

• 1 cup pumpkin puree
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon vanilla extract

Spices:

• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves

Leavening Agents and Seasoning:

• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

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Instructions

1. Prepare the oven by heating to 350°F and preparing a 9-inch round cake pan with grease and flour coating.
2. Blend dry ingredients in a medium mixing bowl, combining flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until thoroughly integrated.
3. Create a smooth butter and sugar mixture in a large bowl, whipping until achieving a light and airy texture. Incorporate eggs individually, then fold in pumpkin puree and vanilla extract.
4. Gently fold dry ingredient mixture into wet ingredients, mixing until just combined to maintain cake’s delicate texture. Transfer batter smoothly into prepared cake pan.
5. Position cake pan in preheated oven and bake for 30-35 minutes, monitoring doneness by inserting a toothpick into center – it should emerge clean when cake is fully cooked.
6. Allow cake to rest in pan for 10 minutes, then carefully transfer to wire cooling rack to reach room temperature.
7. Create praline glaze by combining pecans, brown sugar, and heavy cream in a saucepan. Simmer over medium heat, stirring constantly until sugar dissolves and mixture thickens to a rich, glossy consistency.
8. Pour warm praline glaze evenly over completely cooled cake, ensuring full coverage.
9. Embellish cake’s surface with a delicate caramel sauce drizzle, creating an elegant finishing touch before serving.

Notes

• Swap out all-purpose flour with gluten-free flour blend for those with wheat sensitivities, ensuring the cake remains moist and tender.
• Reduce sugar content by using monk fruit sweetener or stevia to create a lower-calorie version without compromising the rich, warm flavor profile.
• Toast pecans before adding to praline glaze to enhance their nutty depth and create a more complex, aromatic topping that elevates the entire dessert.
• Replace heavy cream with coconut cream for a dairy-free alternative that maintains the luscious texture and adds a subtle tropical undertone to the glaze.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 246 kcal
• Sugar: 20 g
• Sodium: 179 mg
• Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.2 g
• Carbohydrates: 35 g
• Fiber: 1.5 g
• Protein: 3 g
• Cholesterol: 55 mg