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Pumpkin Cake this moist should not be this easy, one bowl of batter, an 8×8 pan, and a warm pecan praline frosting poured over the top that sets into a fudgy caramel layer, and the first time I made it on a chilly November afternoon the pan was empty before dinner. If your fall baking list is growing, our pumpkin bread with streusel deserves a spot right after this.
The praline frosting goes on warm and sets right on the cake, no piping and no layer stacking.
Pumpkin Cake Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 35 minutes
- ⏳ Total Time: 1 hour 50 minutes
- 🍽️ Serving: 9 servings
- ⚡ Calories: 514kcal
- 🌶️ Flavor Profile: Cozy pumpkin spice under a buttery brown sugar pecan praline
- ✋ Difficulty: Easy, on par with our easy pumpkin muffins
Quick Answer
Whisk together flour, baking soda, pumpkin pie spice, and salt, then in a second bowl whisk pumpkin puree, dark brown sugar, and oil, followed by the eggs and vanilla. Fold the dry mixture into the wet, pour the batter into a parchment lined 8×8 pan, and bake at 350F for 25 to 30 minutes. Top the cooled cake with a quick stovetop praline frosting made from butter, brown sugar, cream, powdered sugar, and toasted pecans.
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Why This Recipe Works
Click to see the technique science
- Oil keeps it moist for days. Oil coats the flour better than butter, so this pumpkin cake stays soft and tender well after it cools.
- A full cup of pumpkin does double duty. The puree adds moisture, color, and body, which is why the crumb is plush without any milk in the batter.
- Dark brown sugar deepens the flavor. The extra molasses in dark brown sugar plays up the pumpkin spice and echoes the praline topping.
- One bowl each, no mixer needed. A whisk and a spatula are all this batter asks for, so cleanup matches the snack cake name.
- The frosting cooks like candy. Boiling the butter, brown sugar, and cream briefly dissolves the sugar into a true praline that firms to a fudgy set.
- Pouring it warm makes it self smoothing. The warm frosting flows over the cake and levels itself, then sets in about an hour with zero spreading skill required.
Why You’ll Love This Recipe
- One bowl, a whisk, and an 8×8 pan, no stand mixer and no layers to stack.
- The warm pecan praline frosting sets into a fudgy caramel lid you cannot get from a can.
- It is the cake version of our frosted pumpkin cookies, same cozy spice in sliceable form.
Key Ingredients
Pantry basics plus a can of pumpkin and real pecans.
- Pumpkin puree: One cup of 100 percent pure pumpkin, not pie filling, keeps the crumb moist and gives the cake its color.
- Dark brown sugar: Used in the cake and the frosting for a deep molasses caramel note.
- Vegetable oil: The moisture insurance, it keeps the cake soft even after a day in the fridge.
- Pumpkin pie spice: One blend covers cinnamon, ginger, nutmeg, and clove in a single scoop.
- Toasted pecans: Chopped and stirred into the praline frosting for buttery crunch in every bite.
See recipe card for exact quantities.
Variations and Substitutions
This little cake takes changes in stride.
- Swap the pecans for walnuts, or toast them in brown butter first for extra depth.
- Double everything into a 9×13 pan for a crowd, adding 5 to 10 minutes to the bake time.
- Add a half cup of mini chocolate chips to the batter for a chocolate pumpkin version.
- Not a praline fan? A swirl of our cinnamon cream cheese frosting is the classic alternative.
How to Make Pumpkin Cake
- Preheat the oven to 350F and line an 8×8 cake pan with parchment paper. In a medium bowl, stir together the flour, baking soda, pumpkin pie spice, and salt.
- In a large bowl, whisk the pumpkin puree, dark brown sugar, and oil until combined, then add the eggs and vanilla and whisk until smooth.
- Add the dry ingredients to the wet ingredients and stir until just combined with no dry patches.
- Pour the batter into the prepared pan, smooth the top, and bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
- For the frosting, melt the butter in a small saucepan over medium low heat, whisk in the brown sugar and cream, and bring to a boil while whisking. Off the heat, whisk in the powdered sugar a little at a time, then stir in the vanilla and pecans.
- Immediately pour the warm frosting over the cooled cake and smooth the top. Let the frosting set for about 1 hour, then slice and serve.
Recipe Tips & Tricks
- Line the pan with parchment and leave overhang handles so the frosted cake lifts out in one clean block.
- Cool the cake completely before frosting. Warm cake turns the praline into a glaze that runs off the sides.
- Toast the pecans first. Five minutes in a dry skillet doubles their flavor before they hit the frosting.
- Whisk constantly once the cream goes in. The frosting can scorch fast on the bottom of the pan.
- Work quickly when pouring. Praline frosting starts setting off the heat, so pour and smooth right away.
- Let it set the full hour. Cutting early smears the topping, patience gets you those clean bakery squares.
Serving Ideas and Suggestions
Serve squares of this pumpkin cake slightly warm or at room temperature with coffee, the praline topping tastes like the top of a pecan pie.
For a fall dessert table, set it out with our pumpkin cheesecake bars and a plate of pumpkin chocolate chip cupcakes.
A scoop of vanilla ice cream on a warm square is dangerous in the best way, and a batch of 30 minute pumpkin cinnamon rolls makes it a full pumpkin brunch.
Store the cake covered at room temperature for 2 days or in the fridge for up to 5. The praline frosting keeps the crumb sealed and moist, and a 15 second zap in the microwave brings a slice right back to just baked.
Pumpkin Cake FAQs
A snack cake is just a simple, single layer pumpkin cake baked in a small square pan with the frosting poured right on top, no layers, no filling, no decorating. Same flavor as a layer cake, a fraction of the work.
Usually it is overmixing or too much pumpkin. Stir the batter just until the flour disappears, and measure the puree at exactly one cup. A gummy line at the bottom can also mean the cake needed a few more minutes in the oven.
Yes, double every ingredient in this pumpkin cake, including the frosting, and bake in a 9×13 for about 30 to 38 minutes. Start checking with a toothpick at the 30 minute mark.
It is fine covered at room temperature for up to 2 days because the frosting is cooked. After that, refrigerate it for up to 5 days and let slices sit out for 15 minutes before serving so the praline softens.
Yes. Freeze the whole frosted cake or individual squares wrapped tightly for up to 3 months. Thaw overnight in the fridge, the praline frosting holds its texture surprisingly well.
Cream cheese frosting is the classic pairing, and a cinnamon cream cheese version is even better. A simple maple glaze or brown butter icing also work beautifully with the pumpkin spice base.
Made this Pumpkin Cake? I would love to hear how it turned out, leave a comment and a star rating below!
For the full pumpkin spread, add our marshmallow filled pumpkin whoopie pies.
Pour yourself a pumpkin cream cold brew while the cake bakes, pumpkin on pumpkin is allowed in this house.
Swap the praline topping for my fluffy maple frosting for a different kind of fall magic.
Craving a spoonable dessert? This homemade caramel apple pudding is rich, creamy, and make ahead friendly.
Craving something poppable? These pumpkin donut holes are soft, cakey, and coated in chocolate.
For a festive holiday dessert, try these creamy cranberry cheesecake bars topped with sparkly sugared cranberries.
Pumpkin Cake
Ingredients
For the cake:
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon pumpkin pie spice
- ½ teaspoon fine sea salt
- 1 cup pure pumpkin puree
- 1 cup dark brown sugar packed
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the praline frosting:
- 4 tablespoons salted butter
- ½ cup dark brown sugar packed
- ⅓ cup heavy cream
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- ¾ cup toasted chopped pecans
Instructions
- Preheat the oven to 350°F. Line an 8×8 cake pan or baking dish with parchment paper, and set aside.
- In a medium-sized bowl, stir together the flour, baking soda, pumpkin pie spice, and salt, set aside.1 cup all-purpose flour, 1 teaspoon baking soda, ¾ teaspoon pumpkin pie spice, ½ teaspoon fine sea salt
- In a large bowl, whisk together the pumpkin puree, dark brown sugar, and oil until combined.1 cup pure pumpkin puree, 1 cup dark brown sugar, ½ cup vegetable oil
- Add the eggs and vanilla, whisk until well combined.2 large eggs, 1 teaspoon vanilla extract
- Add the dry ingredients to the wet ingredients and stir until combined and there are no dry patches.
- Pour the cake batter into the prepared square pan and smooth out the top (I like to use an offset spatula).
- Bake for 25-30 minutes until a toothpick inserted into the center comes out clean. Let it cool completely on a wire rack.
- Once the cake is cool, make the frosting. Place the butter in a small saucepan over medium-low heat and let it melt. Once melted, add the brown sugar and heavy cream, and whisk to combine.4 tablespoons salted butter, ½ cup dark brown sugar, ⅓ cup heavy cream
- 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. Stir in the vanilla. Add the pecans and stir to combine.1 cup powdered sugar, 2 teaspoons vanilla extract, ¾ cup toasted chopped pecans
- Immediately pour the frosting over the cake and smooth out the top. Allow the frosting to set fully, about 1 hour. Slice and serve.
Notes
- Use Fresh Spices: For the best flavor, use fresh spices. Pumpkin pie spice can lose its potency over time.
- Don’t Overmix: Mix the batter just until the dry ingredients are incorporated. Overmixing can make the cake dense. I like to turn it with a rubber spatula.
- Toast the Nuts: Toasting the pecans before adding them to the frosting brings out their natural oils and enhances their flavor.
- Room Temperature Ingredients: Ensure your eggs and pumpkin puree are at room temperature to help them mix better with the other ingredients.
- Let the Cake Cool Completely: After the cake bakes, make sure it’s completely cool before frosting it to prevent the frosting from melting.
- Even Slices: Use a sharp knife to cut even slices, making sure to clean the knife between cuts for a neat presentation.
Nutrition
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