Description
This Pumpkin Snack Cake is a soulful autumn treat that balances a moist, spice-forward sponge with a decadent, nutty praline glaze. Perfect for casual gatherings or a quiet afternoon, this recipe uses simple pantry staples to create a comforting, sophisticated dessert. It is an effortless, single-layer cake that brings the warmth of cinnamon, ginger, and cloves together with caramelized pecans for an irresistible seasonal harmony.
Ingredients
1 cup all-purpose flour
1 teaspoon baking soda
3/4 teaspoon pumpkin pie spice
1/2 cup canned pumpkin puree
1/2 cup granulated sugar
1/3 cup vegetable oil
1 large egg
1/4 cup brown sugar (for topping)
2 tablespoons heavy cream (for topping)
2 tablespoons unsalted butter (for topping)
1/2 cup chopped pecans (for topping)
Instructions
Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking pan.
In a large bowl, whisk together the flour, baking soda, and pumpkin pie spice.
In a separate bowl, whisk together the pumpkin puree, sugar, oil, and egg until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined.
Pour the batter into the prepared pan and spread evenly.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is cooling slightly, combine the brown sugar, cream, and butter in a small saucepan over medium heat.
Bring to a simmer for 2 minutes, then stir in the pecans.
Pour the warm praline topping over the cooled cake and spread carefully before serving.
Notes
Store the cake in an airtight container at room temperature for up to 3 days. For a deeper flavor, toast the pecans in a dry pan for 3 minutes before adding them to the glaze. Ensure you use pure pumpkin puree, not pumpkin pie filling.
Nutrition
- Serving Size: 1 square
- Calories: 260
- Sugar: 22g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg