Bready or Not: Pumpkin Praline Cake

Posted by on Sep 30, 2015 in Blog, Bready or Not, cake, cake mix, pumpkin | Comments Off on Bready or Not: Pumpkin Praline Cake

If you love quick and easy dump cakes, let me introduce you to one that is full of pumpkin goodness.

Pumpkin Praline Cake

Last year I went through a stack of old issues of Betty Crocker magazine. I sliced out recipes that looked promising. This was one of them.

Pumpkin Praline Cake

I was amazed at how easy this recipe was. It literally came together in the time it took for the oven to preheat. The flavors and texture are amazing: you have a cakey base topped with spicy pumpkin custard, with a nutty-crunchy layer atop.

Pumpkin Praline Cake

Plus, you can cover it with plastic wrap and keep it in the fridge for days! It tastes even better after a day or two. The spices meld with everything.

Pumpkin Praline Cake

My husband took this cake to work. He returned with an empty dish. The guys raved about it.

Pumpkin Praline Cake

If you like pumpkin, if you like cake, this is the way to start your fall off right.

Bready or Not: Pumpkin Praline Cake

Pumpkin Praline Cake

This super-fast dump cake recipe is perfect for autumn with its spicy pumpkin custard and praline crunchy top. Make it days ahead of time–it keeps very well in the fridge!

Modified from Betty Crocker Holiday Easy Entertaining Magazine, November 2002

  • 1 can (15 ounces) pumpkin puree
  • 1 can (12 ounces) evaporated milk
  • 3 eggs, room temperature
  • 1 cup sugar
  • 4 heaping teaspoons pumpkin pie spice
  • 1 box butter recipe yellow cake mix
  • 1 1/2 cups chopped pecans and/or walnuts
  • 3/4 cup butter or margarine, melted

Preheat oven to 350-degrees. Prepare a 13x9-inch pan by lining with foil or parchment and then greasing it well with Pam or butter.

In a large bowl, beat together the pumpkin puree, evaporated milk, eggs, sugar, and pumpkin pie spice. It should be smooth. Pour it into the pan.

Sprinkle the dry cake mix over the pumpkin goop. Sprinkle the nuts all over the top. Pour the melted butter evenly over everything.

Bake for 50 to 60 minutes, until a knife in the center comes out clean. Let cool to room temperature, then cover and refrigerate. Cut and serve from the pan; warm slices in the microwave, if desired, or eat cold.

OM NOM NOM!

Pumpkin Praline Cake