Praline Pumpkin Cake with Whipped Cream Frosting

Praline Pumpkin Cake

You won’t believe how easy this cake is.  Delicious, too!

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 just 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.

Praline Pumpkin Cake with Whipped Cream Frosting

Other than Nana’s Lemon Cake, I don’t use cake mixes much.  Making a cake from scratch isn’t difficult and I prefer to know exactly what ingredients I’m adding to the mixing bowl.  But, like I said, I had some cake mix in the pantry and this Betty Crocker cake was calling to me.  I even had all the other ingredients on hand!

The recipe instructs you to use canned cream cheese frosting, but I refuse to do that.  I don’t know what comes in that can, and I don’t want to know.  It tastes terrible.  Please don’t use it.  The cake is awfully sweet and really doesn’t need frosting at all, but I really liked the way it looked as a semi-frosted layer cake.  I made a lightly-sweetened whipped cream frosting using both cream cheese and whipping cream.  It was perfect – not too heavy, not too sweet.

Make sure the cake has cooled completely before using the whipped cream frosting or it will melt and your cake layers will start sliding (trust me, it happened).  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 make ahead.

You can find the cake recipe here:  Betty Crocker’s Praline-Pumpkin Cake.  The frosting recipe below makes exactly enough for one cake.

Whipped Cream Frosting
4 ounces softened cream cheese
1/2 teaspoon vanilla
1/2 – 1 cup powdered sugar (or more to taste)
1 cup heavy whipping cream

Using an electric mixer (I used the whisk attachment on my stand mixer), beat the cream cheese, vanilla, and sugar until light and creamy.  Beat in  1/4 cup whipping cream until smooth (scrape and stir with spatula as necessary).  Add the rest of the cream and beat until it has the consistency of whipped cream (don’t overmix).  Spread half of the frosting between the two cake layers then spread the rest over the top layer.  Decorate with pecan halves if you have some left over!

More Pumpkin Recipes:

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27 Comments
  1. Phil

    Wow! Your pictures are beautiful. I want some of this! No, I NEED some of that… like, now… like, RIGHT now!

    12:56 pm  Nov 16th, 2010
  2. Judy Hecht

    This sounds like a must try for Thanksgiving this year. Maybe I need to do a trial run, just to be sure it will be good…… ;-)

    1:16 pm  Nov 16th, 2010
  3. Jenmarram

    Sadly, my significant other’s family doesn’t appreciate anything home made. I try to wow them with beautiful cakes from scratch and they are never impressed. I think this one might be right up their alley! And whaddyaknow, I’ve been recruited to make the desserts this year :)

    1:37 pm  Nov 16th, 2010
  4. the blissful baker

    i can’t take my eyes off that beautiful cake. wow.

    4:02 pm  Nov 16th, 2010
  5. ana mungioli

    Looks just lovely! It might taste lovely too. Really nice blog you have!
    XX

    4:32 pm  Nov 16th, 2010
  6. Ravenous Rowie

    ooh, that looks and sounds so good! That whipped cream frosting sounds like the perfect light touch on so much good flavor!

    2:09 am  Nov 17th, 2010
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    2:51 am  Nov 17th, 2010
  8. Elle

    this looks absolutely must-have!
    I don’t have (& never use) any cake mix – can you recommend a-made-from-scratch-cake recipe to replace the boxed stuff?

    PS yours looks much niver than the cake on the Betty Crocker site!

    4:16 am  Nov 17th, 2010
  9. Kristy

    Wow, that looks like a perfect dessert for the holidays! :)

    9:56 am  Nov 17th, 2010
  10. anglia

    yeah perfect nice dessert cake.

    11:36 pm  Nov 19th, 2010
  11. Melanie Large

    I like the outlook of your cake. I need some of that for the debut of my daughter. This one is perfect for the theme of her debut ” purity of a lady”. Thanks for sharing your recipe.

    7:03 pm  Nov 21st, 2010
  12. Lisa Brown

    Thank you, thank you, thank you for sharing this WONDERFUL recipe with us. It was the NUMBER ONE HIT at the family gathering, 40 people, 14 pies and this spectaclar cake. One woman in her late 60’s said it was the best cake she has ever eaten. I need to say BRAVO also for you recipe for the frosting …. it is absolutely to die for and the addition of the cream cheese to the whipped cream really stabalized it and helped it keep its peaks. Your right about it tasting better after refrigeration …. there was just about a slice worth left when I repossed the plate and it was AWESOME the next day! The praline is such a good complement to the pumpkin cake. Make this the next time you want someone to rave about your cooking skills!

    1:28 pm  Nov 28th, 2010
  13. Avanika (Yumsilicious Bakes)

    Wow that cake looks gorgeous. I’m a strict scratch baker, but this looks so good, I’ll probably try and come up with a scratch version!

    2:27 am  Dec 5th, 2010
  14. Rose White

    Easy and delicious. This is so perfect for me since I am not really a good baker. LOL. This will be the dessert for my daughters debut party.

    3:07 am  Dec 6th, 2010
  15. kristin

    I’m in the middle of making this cake right now – my layers are on a cooling rack and they smell SO GOOD. One word of advice though – use the 9 inch pans. I used 8 inch pans since I don’t have two 9 inchers, and my layers came out a little wonky-shaped… I might frost them individually and just have two cakes instead of one, since I’m not sure how they’ll stack. But I’m sure it’ll taste great either way!

    3:19 pm  Dec 11th, 2010
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  17. Cream Chargers

    Did you use a cream whipper? I bought one recently with a load of syrups, one of then being pumpkin. 5* for the cake by the way it looks delicious!

    2:44 am  Apr 21st, 2011
  18. Jeniece

    Thank you for introducing me to the amazingness that is brown sugar, butter and whipped cream! Those three ingredients alone made this cake perfect! I was a little bit skeptical of using the cake mix, but it turned out great! I have a little work to do in my icing abilities-my cakes never look like the pictures do! But that being said, I got loads of compliments on this cake. Great for events!

    7:27 pm  Jul 28th, 2011
  19. Amy Stickle

    I love this icing recipe! I will never make a regular cream cheese icing again! This is so light and fluffy. Thanks for sharing.

    6:00 pm  Oct 22nd, 2011
  20. Mel

    YUM, I’ve been dying to try this and you make it look so good, I think I will. I would never used the canned whipped stuff either, I will try out your recipe instead. Question–I think all I have at home is half and half…do you think this will work in place of the whipping cream?

    11:42 am  Nov 22nd, 2011
  21. Rob

    well, that looks good enough to eat! actually the idea of a pumping cake is very appealing – and something I’ve never tried. I’ll definitely have to give this one a go – I actually have a shed full of pumpkins all ready to go.

    I think I should try back here after I’ve made it so I can report on my efforts.

    3:37 pm  Jan 19th, 2012
  22. Stephanie

    I was searching through pinterest for cake recipes for my friends birthday. When I narrowed down the results for the flavor she was looking for, she chose this one. I work at a bakery/restaurant that makes “Sticky buns” with a similar topping, so this sounded like a pumpkiny goodness cake version of those! I added just a tiny spoonful of some of the pure pumpkin to my whipped frosting and it turned out wonderful. I will be sticking with this recipe as my whipped cream cheese frosting. You can add great flavors for a twist or make it exactly as directed and you’ll be satisfied no matter what. Great recipe!

    1:28 pm  Mar 29th, 2012
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  24. Aly

    I made this cake out of last year’s (2011) fall Betty Crocker cook book that I found at the checkout of a grocery store…. I didn’t layer it, just used one full cake pan, and then made my own cream cheese frosting, similar to yours but I added cinnamon and pumpkin pie spice to it to add a little more kick, and it was wonderful! I actually won my company’s holiday bake-off with this cake! So I made it again for my family for Thanksgiving and they all loved it too… Definitely an excellent recipe!!!

    2:43 pm  Sep 22nd, 2012
  25. colleen

    can you please clarify. I am about to make the whipped cream frosting. Is the whipping cream that I add (first 1/4 cup and then the rest) whipped or just heavy cream?

    11:23 pm  May 7th, 2013
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