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Mini Pumpkin Cakes with Praline Sauce

Total Time

Prep: 20 min. Bake: 20 min + cooling

Makes

6 loaves (3 slices each)

My family’s favorite holiday dessert is a real Southern treat. A warm praline sauce and sprinkling of pecans make each small pound cake even more decadent. —Diane Roark, Conway, Arkansas
Mini Pumpkin Cakes with Praline Sauce Recipe photo by Taste of Home

Ingredients

  • 2-1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 2 cups canned pumpkin
  • 4 large eggs
  • 2 cups sugar
  • 1/2 cup canola oil
  • 1/2 cup butter, melted
  • PRALINE SAUCE:
  • 1 cup packed brown sugar
  • 1/4 cup butter
  • 1/4 cup heavy whipping cream
  • 1 cup chopped pecans

Directions

  1. In a large bowl, combine the first seven ingredients. In another bowl, beat the pumpkin, eggs, sugar, oil and butter until well blended. Gradually stir into dry ingredients just until blended.
  2. Transfer to six greased and floured 5-3/4x3x2-in. loaf pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. For sauce, in a small saucepan, combine the brown sugar, butter and cream. Cook and stir over medium heat until sugar is dissolved. Pour over cakes; top with pecans.

Nutrition Facts

1 slice: 399 calories, 21g fat (7g saturated fat), 65mg cholesterol, 284mg sodium, 51g carbohydrate (36g sugars, 2g fiber), 4g protein.

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