Fall has arrived just in time to serve this Pumpkin Snack Cake with Praline Icing. This bourbon-infused icing will take your pumpkin cake to a whole new level of yum. Its the perfect addition to your Fall baking!
Even those who are not big pumpkin fans will want a slice. This snack cake is sinfully good. I am a sucker for a good pumpkin cake.
Want more easy pumpkin recipes? If you said yes, try out this mini pumpkin pie recipe, pumpkin spice donuts, or even my layered pumpkin lush dessert which is a no-bake treat.
What makes this recipe so great is that it’s made in a sheet pan, which means it’s easy to serve and perfect for feeding a large group. The pumpkin cake is moist and flavorful, with just the right amount of warm spices like cinnamon plus the praline icing adds a sweet and crunchy topping that takes this dessert to the next level.
What Is A Pumpkin Snack Cake with Praline Icing
This is a moist and tender pumpkin spice cake full of warm fall flavors. It is typically baked on a sheet pan or square pan.
Then, you will whip up a pecan or walnut-based icing flavored with bourbon, which will harden just a bit as it sets up on the cake. The nuts complement the cake nicely.
Reasons To Make This Pumpkin Snack Cake
- It is full of seasonal flavors, bursting with warm spices and rich bourbon flavors, which create a cozy dessert for holiday gatherings.
- You might want a tasty dessert to slice and serve, great for making and taking to parties, events, or any gatherings.
- Serves a crowd as this is a rich cake that will always impress friends and family.
- You can customize a dessert with different spices, mix-ins, icing, etc.
Check out my pumpkin slab pie recipe, which is also excellent for a make-ahead-friendly dessert for parties as it feeds many people.
Ingredients Needed
Flour: I used all-purpose flour for the cake’s base. It works great; you probably already have it in your pantry.
Baking Soda: This will help the cake rise and become light and fluffy in texture.
Spices: Pumpkin pie spice blends cinnamon, nutmeg, cloves, and more. It adds tons of flavor to the cake. For additional flavor, add extra cinnamon and nutmeg to the cake batter.
Pumpkin Puree: Canned pumpkin will help give you that pumpkin flavor while adding moisture to the cake.
Sugar: Brown sugar, granulated sugar, and powdered sugar are all used in this cake recipe.
Oil: The oil will help add a moisture level you wouldn’t have otherwise.
Eggs: Eggs are the binder to the ingredients in the cake batter.
Vanilla: A splash of vanilla will help balance the flavors of the ingredients and deepen the flavors.
Butter: Butter is used for the praline icing. Reach for salted butter for this.
Heavy Cream: The heavy cream will add a new richness to the icing.
Bourbon: A splash of bourbon gives this icing a whole layer of depth and sweetness that is addictive.
Pecans: You should use toasted pecans, which will keep the crunch factor and enhance the natural flavors of the nuts.
Salt: A bit of salt will help brighten the flavors in the icing.
Variations And Substitutes To Recipe
- Flour: You can use cake flour, gluten-free flour blend, etc. The cake’s texture can vary slightly, as this recipe is used for all purposes.
- Coconut oil or canola oil can be used to replace vegetable oil.
- You can use your blend of spices instead of pumpkin pie spice seasoning. Ginger, allspice, cloves, nutmeg, and cinnamon would be great.
- Mix chocolate chips, dried fruit like raisins, nuts, or other mix-in items to the cake batter for added flavor and texture.
- For a twist in flavor, skip the bourbon in the icing and use maple syrup instead or rum extract.
- Skip the icing and serve with powdered sugar and a dollop of whipped cream.
What To Serve With This Snack Cake Recipe
This is a rich and delicious cake. It would be perfect to pair with your favorite cup of coffee, warm tea, or even a pumpkin White Russian cocktail.
This also makes a beautiful dessert after eating all the ham, corn dip, mashed potatoes, etc.
Tips For Success
When baking, it is imperative that you measure your ingredients properly, as this is required for the proper texture of the cake.
If possible, use room-temperature ingredients. Set the eggs out and butter them to help them mix better with the batter.
Once you get all the ingredients in the batter, make sure not to overmix the cake batter, or it can cause the cake to become dense and heavy.
Use a toothpick to stick in the cake to see if it is done. The cake is made if the toothpick comes out clean and there is no wet cake batter. Test over a few different spots on the cake.
Pour the icing on the cake slowly so it is spread evenly. If necessary, use a spatula to spread it lightly.
Storing Leftover Cake and Freezing
You can store the cake at room temperature for up to 3 days or in the fridge for up to 1 week. Ensure the cake is fully covered with plastic wrap or foil or placed in an airtight container.
You can freeze the whole cake or slice it. Just place it in a freezer-friendly container and freeze it for up to 3 months. Then, thaw in the fridge overnight or on the counter for a few hours before eating.
FAQs
Can I make this cake ahead of time?
You can bake this cake up to a day ahead of time. Just make sure that you keep it covered so the cake doesn’t dry out in the meantime.
Can I omit the bourbon in the frosting?
Yes, you can omit the bourbon in the frosting if you need it. Just add more heavy cream to replace the bourbon.
Do I have to toast my pecans?
Toasting your pecans will ensure your nuts have a crunch factor when you bite them. If you don’t, they will become mushy over time. So, it is up to you on texture, but I recommend toasting.
This Pumpkin Snack Cake with Praline Icing is sure to be a hit with anyone who tries it. The combination of pumpkin, warm spices, and sweet praline icing is irresistible. So next time you’re looking for a delicious and easy dessert, give this recipe a try. You won’t be disappointed!
More Easy Desserts For Fall
Pumpkin Snack Cake with Praline Icing
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- pinch of ground nutmeg
- 15 ounce can pure pumpkin puree
- 1 cup light brown sugar packed
- 1 cup granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
For the Frosting
- 8 tablespoons salted butter
- 1 cup dark brown sugar packed
- 1/2 cup heavy cream
- 2 cups powdered sugar
- 2 tablespoons bourbon
- 2 teaspoons vanilla extract
- 1 & 1/2 cups chopped toasted pecans
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F. Spray an 18x13x1 sheet tray with baking spray, and set aside.
- In a medium-sized bowl, stir together the flour, baking soda, pumpkin pie spice, cinnamon, salt, and nutmeg, and set aside.
- In a large bowl, whisk together the pumpkin puree, brown sugar, white sugar, oil, eggs, and vanilla until 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 tray and smooth out the top.
- Bake for 18-20 minutes until a toothpick inserted into the center comes out clean. Let it cool slightly while you make the frosting.
- Place the butter in a small saucepot 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.
- Whisk in the bourbon and vanilla.
- Add the pecans and salt, and stir to combine.
- Immediately pour the frosting over the cake; it should go right to the edge, but if it looks like it may overflow, do not use it all; you do need to be careful while pouring, so do it slowly and evenly over the entire cake, don’t just dump it all on top (the pictured cake used all the frosting). Allow the frosting to set fully, about 1 hour. Slice and serve.
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