You won’t believe how easy this showstopper of a cake is to make. This Pumpkin Praline Cake with Whipped Cream Cheese Frosting would make a beautiful centerpiece on your Thanksgiving dessert table and your guests will look forward to it year after year.
This post from the archives was originally published in November of 2010, but I’m bringing it forward with updated photos and a printable recipe to remind you of this amazing pumpkin dessert!
I usually have a couple of boxes of yellow cake mix in my pantry in case I need to whip up one of Nana’s Lemon Jello Cakes – it’s always good to be prepared. But last night I was craving pumpkin cake. I had planned on throwing together a quick pumpkin spice cake from scratch until a Google search led me to this Praline-Pumpkin Cake from Betty Crocker.
Other than Nana’s Lemon Cake, I don’t use cake mixes much. Making a cake from scratch usually isn’t difficult and I do prefer to know exactly what ingredients I’m adding to the mixing bowl. But this pumpkin praline cake was calling to me and I had all the ingredients on hand.
Cake mixes definitely have their place and this cake was so delicious that I wouldn’t change a thing… except the frosting!
The original recipe instructs you to use canned cream cheese frosting, but I couldn’t do that. In my opinion, canned frosting tastes terrible, especially the cream cheese variety. This amazing pumpkin praline cake deserves better.
Instead, I made a lightly-sweetened whipped cream frosting using both cream cheese and whipping cream. It’s perfect on this cake – not too heavy, not too sweet. And it’s almost as easy as opening a tup of frosting from the store.
Make sure the pumpkin praline cake layers have cooled completely before using the whipped cream frosting or it will melt and your layers will start sliding (trust me, it happened). You might even want to put them in the refrigerator for 30 minutes after they have cooled, before frosting the cake.
After frosting, serve immediately or refrigerate the cake. This is one cake that actually tastes really great cold. In fact, I think I liked it even better after it sat in the refrigerator overnight, so it’s definitely one you could and maybe should make ahead.
Although I always look forward to pies at Thanksgiving, this is one dessert that might give Thanksgiving pies a run for their money. It’s easy to make, looks impressive, and tastes amazing!
The following recipe was adapted from Betty Crocker’s Praline-Pumpkin Cake.
More Pumpkin Recipes:
- Mini Pumpkin Cheesecakes
- Pumpkin Spice Cream Cheese Spread
- Pumpkin Cream Cheese Cake Roll
- Pumpkin Donuts
- Pumpkin Spice Cake
- Whole Wheat Pumpkin Pancakes