Pumpkin Praline Cake

READY IN: 1hr 20mins
Recipe by Peggy Lynn

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

Top Review by SibeTracker

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!!!

Ingredients Nutrition


  1. Mix the filling ingredients together and chill.
  2. Preheat the oven to 350 degrees.
  3. Grease and flour a Bundt pan.
  4. Beat the cake ingredients together for four minutes.
  5. Pour half of the batter into the pan.
  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. Cover with the remaining batter.
  8. Bake for one hour.
  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*.

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