Pumpkin Praline Crunch Cake

This show-stopping pumpkin sheet cake features a rich, moist crumb, a buttery praline crunch layer, and a luscious cream cheese frosting, perfect for any fall gathering.

Prep

30 min

Cook

35 min

Total

1 hr 5 min

Makes

12-16

Ingredients

Check off each one as you gather it.

• 2 ½ cups (300 g) all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• 1 ½ cups (300 g) granulated sugar
• ½ cup (100 g) packed light brown sugar
• 1 cup (226 g) unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 (15-ounce / 425 g) can pumpkin puree
• ½ cup (120 ml) buttermilk
• For the Praline Crunch Layer:
• ½ cup (113 g) unsalted butter
• 1 cup (200 g) packed light brown sugar
• ½ cup (120 ml) heavy cream
• 1 teaspoon vanilla extract
• 1 ½ cups (170 g) chopped pecans
• For the Cream Cheese Frosting:
• 1 (8-ounce / 226 g) block cream cheese, softened
• ½ cup (113 g) unsalted butter, softened
• 4 cups (480 g) powdered sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoons (15-30 ml) milk or heavy cream

Instructions

1. 01

   Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

2. 02

   In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.

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Recipes and images on Devin’s Kitchen are created with the help of AI tools. Images are illustrations, and recipes are not individually kitchen-tested, so read through before you start and check labels for allergens. More about how recipes are made.