November 1st, 2013

Pumpkin Praline Bundt Cake


We hope you had a wonderful and fun-filled Halloween and that you are enjoying that Halloween Candy!  If you find yourself with a little more of that candy than you care to consume {or let your kids consume}, here’s a great tip: stash a little chocolate in the freezer to make Chopped Candy Cookie Bars – easy, delicious, and a great addition to your holiday cookie trays.

Can you believe it’s November?   I love these last two months of the year filled with holidays, parties, family and friends.   This Pumpkin Praline Bundt Cake will seriously get you in the holiday spirit and can help jump-start your baking.  Moist pumpkin cake filled with a pecan spice streusel and then topped with praline frosting.  Great for Thanksgiving, or Christmas, even New Years.  Your guests will love it.  I advise you make it a day ahead – it gets more moist on day two.



Here’s another great tip:  Bundt cakes can be your holiday life-saver.  Here’s why:  1.) they are easy to make, 2.) they are delicious, 3.) they have a beautiful presentation for your holiday table, and 4.) they make great gifts.  Finally, let’s not forget- 5.) they freeze!*  This means you can make them up now and have them ready to go when days get a little hectic.

See our bundt cake hints, tips, and even some free printable gifting tags HERE.




Pumpkin Praline Bundt Cake



1/2 cup packed brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1/4 cup finely chopped pecans
2 teaspoons butter


3 cups flour
1 tablespoon cinnamon
1/2 teaspoon pumpkin pie spice
2 teaspoons baking soda
1 teaspoon kosher salt
2 cups sugar
1 cup butter, softened
4 eggs
1 1/4 cup pumpkin puree
1 cup (8 ounces) sour cream
2 teaspoons vanilla

Praline Frosting

1/2 cup packed light brown sugar
1/4 cup butter
3 tablespoons milk
1 teaspoon vanilla
1 cup powdered sugar, sifted
1/2 cup toasted pecans (optional for garnish)


Preheat oven to 350 degrees.  Grease and flour (or use baking spray with flour) a 12 cup bundt pan

For Streusel:  Combine brown sugar, cinnamon, pumpkin pie spice, and pecans in a small bowl.  Cut in butter with pastry blender or fork until mixture is crumbly.

For Cake:  Combine flour, cinnamon, pumpkin pie spice, baking soda, and salt in a medium bowl- set aside.  Beat sugar and butter with electric mix until light and fluffy.  Add eggs one at a time, beating after each.  Add pumpkin, sour cream, and vanilla- mix well.  Gradually add flour mixture.

To Assemble:  Spoon half of the batter into prepared pan.  Spoon Streusel over batter making sure Streusel does not touch sides of pan.  (This is will cause your cake to stick.)

Bake for 55-60 minutes or until wooden toothpick inserted in cake comes out clean.  Cool for 20 minutes in pan on wire rack.  Invert cake onto wire rack to cool completely.  Spoon frosting over cake.  Sprinkle with toasted pecans if desired.

For Praline Frosting:  Bring 1/2 cup brown sugar, 1/4 cup butter, and 3 tablespoons milk to a boil in a medium sauce pan over medium heat, whisking constantly; boil 1 minute continuing whisking.  Remove from heat and stir in vanilla.  Gradually whisk in powdered sugar until smooth; continue to stir 3-4 minutes or until mixture begins to cool and thickens slightly.  Immediately spoon frosting over cooled cake.  Sprinkle with pecans (optional).

Note:  If freezing this bundt cake, tightly wrap the cake only.   Thaw when needed and add frosting at that time.



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5 Responses to “Pumpkin Praline Bundt Cake”

  1. Hi and thank you for this delicious looking recipe. I know this is a crazy question, but what kind of paper did you use (for lack of the proper word !!), to wrap your cake? Did you buy it at a discount place or site? Thank you——–your fan from GA——-Cece

  2. Cece- I like to wrap the cakes in Cellophane. You buy it on a roll at any craft store such as Michaels or Hobby Lobby. Just cut a large square, bring each corner to the center above the cake and fold in the edges. Tie with a ribbon or twine. I hope you enjoy!

  3. That looks quite decadent and delicious!

  4. I assume that you pour the second half of batter on top of streusel? I don’t see where it is added. Iam no Betty Crocker so I apologize for the silly question.

  5. Yes Lola you are correct!


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