Praline Glazed Pumpkin Pound Cake
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I love this Praline Glazed Pumpkin Pound Cake. It’s soft, springy, moist and fluffy. Smothered in a pecan praline sauce makes it even more rich and decadent.
Praline Glazed Pumpkin Pound Cake
I find pound cakes comforting, and this cake is no exception with the warm flavors of pumpkin pie spice. It’s soft, moist, finely textured with an even crumb.
I smothered this Praline Glazed Pumpkin Pound Cake with a praline sauce which is caramel and pecans. Drizzle it over the cake while it is still warm, and it’ll ooze into it. Southerners love a ‘wet’ cake!
Ingredients
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
CAKE:
- granulated sugar
- canola oil
- eggs
- all-purpose flour
- baking soda
- salt
- pure vanilla extract
- pumpkin pie spice
- pumpkin puree
GLAZE:
- pecans
- butter
- brown sugar
- granulated sugar
- pure vanilla extract
- whole milk
- powdered sugar (aka confectioners)
Equipment
- electric stand mixer
- silicone spatula
- cake thermometer
- cake release
- measuring cups and spoons
- bundt pan
- tube pan
Shop baking equipment needed at Walmart below. Click on the item to open the product.
Praline Glazed Pumpkin Pound Cake Tips
- Pumpkin puree and oil keep the cake moist.
- If you want a good pound cake, you have to use good ingredients: real
butter , good flour. I don’t recommend store brands when baking. - It’s also really important when baking to measure correctly, especially the flour. I wrote about how to measure in this post. Too much flour will result in a heavy, dry pound cake. Not enough will result in a dense, flat cake.
- Always, always let your
butter and eggs come to room temperature when baking. - Take time to cream the
butter and sugar until it’s light and fluffy. - However, don’t overmix your ingredients when you begin adding the flour. Overmixing flour develops the glutens and will make the cake tough.
- Spray or grease your pans so your cake doesn’t stick
- Watch your cake closely, and do not overbake it. I suggest calibrating your oven so the temperature is correct.
- Cool your cake in the pan 20 to 30 minutes, but not much longer than that. The fats in the cake need to be warm to release from the pan.
Related
I updated this post from an earlier version dated November 4, 2015. I made new photos and simplified the recipe instructions.
Praline Glazed Pumpkin Pound Cake
Equipment
Ingredients
CAKE:
- 2 and ½ cups granulated sugar
- 1 cup canola oil
- 4 large eggs
- 3 cups all-purpose flour
- 2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 and ½ teaspoons pumpkin pie spice
- 15 -ounces pumpkin
GLAZE:
- 4 tablespoons butter
- 6 tablespoons brown sugar
- 6 tablespoons granulated sugar
- 2 teaspoons pure vanilla extract
- 4 tablespoons whole milk
- 3 to 4 tablespoons powdered sugar (aka confectioners)
- 1 cup pecans
Instructions
CAKE:
- Preheat oven to 350 degrees F.
- Spray a tube pan with non-stick spray.
- Stir together flour, baking soda, salt, and pumpkin pie spice.
- To the bowl of a mixer, cream sugar and oil.
- Add eggs one at a time, beat wel after each addition.
- Add pumpkin and vanilla and mix.
- Slowly add flour and beat on low until it is incorporated.
- Pour into prepared tube pan.
- Place tube pan on cookie sheet and bake 75 minutes or until done.
- Cake is done when wooden inserted into the center of cake comes out clean or with dry crumbs.
- Allow cake to cool 30 minutes on wire rack before inverting to serving tray.
GLAZE:
- Toast pecans in a pan on medium until fragrant. Remove from heat.
- Heat butter, brown sugar, granulated sugar, vanilla, and milk in a sauce pan on medium heat. Stir constantly. When mixture reaches a boil, boil 1 minute exactly. Stir constantly. Remove from heat and stir in confectioners sugar to thicken. Stir in pecans. Pour over slightly cooled cake.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
I am going to try this recipe. Can I use real butter instead of canola oil?? I’m used to using butter. Please let me know ASAP.
yes, you can use butter or solid vegetable shortening
Can the pumpkin pound cake be frozen and the topping added on at a later date? It looks so good, especially for the holidays.
Yes it can. I recommend freezing no longer than 3 months
I’m making this cake right now and noticed that the directions don’t include adding the vanilla. Just thought you’d like to know ! Can’t wait to try this cake!
The Praline Glaze Pumpkin Pound Cake turned out well but I would have liked more of the pumpkin spices. I was not a fan of the glaze.
Could I use a bundt pan? I don’t have a tube. The recipes all look delicious and wanting to be tried. Thank you for all the recipes and your blogging. Please continue all your hard work.
This pound cake looks really delicious! Love the color and I am sure it has lovely taste.
This looks crazy delicious. I’ve never tried making pound cake, but I can’t wait to try this version. Pinned to my Pumpkin board!