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    You are in: Home / Recipes / Pumpkin Praline Cake Recipe
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    Pumpkin Praline Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    Peggy Lynn's Note:

    This was posted in The Houston Chronicle today. A decadent ooey gooey alternative to pumpkin pie without a lot work. Hope you enjoy!

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    Ingredients:

    Servings:

    Units: US | Metric

    For the Filling

    For The Cake

    Directions:

    1. 1
      Mix the filling ingredients together and chill.
    2. 2
      Preheat the oven to 350 degrees.
    3. 3
      Grease and flour a Bundt pan.
    4. 4
      Beat the cake ingredients together for four minutes.
    5. 5
      Pour half of the batter into the pan.
    6. 6
      Roll the chilled filling into a log and place it over the batter, being careful not to let it touch the sides of the pan.
    7. 7
      Cover with the remaining batter.
    8. 8
      Bake for one hour.
    9. 9
      Let the cake cool for 45 minutes to an hour in the pan before inverting it onto a plate.*please note that the time necessary to chill the filling is not included in the prep time*.

    Ratings & Reviews:

    • on May 13, 2006

      55

      I have been meaning to rate this ever since I tried it - shortly after Peggy Lynn posted it. "Ditto" to everything Susie said and THEN some. I think I've made it 4 times now - not just for us, but also to welcome some new neighbors. They said they would have moved here sooner if they had known about the Pumpkin Praline Cake. :) So full-bodied, so rich, and different textures to enjoy. It does not taste like a mix is used at all. Reminiscent of sticky buns, pecan pie, and pumpkin pie - all enjoyed at once. Thank you, Peggy!!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 04, 2006

      55

      Well Peggy Lynn, I have to say you've gone and done it now! :-) This recipe is awesome. My husband is a big pumpkin fan (as you very well know) so I had to try this tonight and boy am I glad I did!! It was a HUGE hit in this house. I'll be surprised if there is any left for tomorrow. The only thing that could possibly be a bit different was the cooking time, but I think that was my oven. I only had to bake it for 50 minutes. I let it cool on a wire rack for about 30 minutes and it came out of the bundt pan beautifully! The rest of the recipe is perfect as written. It is such a pretty cake too. The filling sinks to the bottom and when you turn it over, it has this gooey, sticky wonderful looking top to the cake. It was perfect. Thank you SO much for this great recipe. It will become a regular in my rotation of cake recipes. Many hugs to you Peggy...Susie

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 21, 2008

      45

      The flavor is good. The cake is moist. I'll make it without the filling next time.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Pumpkin Praline Cake

    Serving Size: 1 (136 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 665.0
     
    Calories from Fat 325
    48%
    Total Fat 36.1 g
    55%
    Saturated Fat 8.9 g
    44%
    Cholesterol 127.3 mg
    42%
    Sodium 520.6 mg
    21%
    Total Carbohydrate 81.1 g
    27%
    Dietary Fiber 1.4 g
    5%
    Sugars 56.9 g
    227%
    Protein 6.8 g
    13%

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