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Mini Pumpkin Cakes with Praline Sauce

 Mini Pumpkin Cakes with Praline Sauce
My family‚Äôs 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
18 ServingsPrep: 20 min. Bake: 20 min + cooling


  • 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 eggs
  • 2 cups sugar
  • 1/2 cup canola oil
  • 1/2 cup butter, melted
  • 1 cup packed brown sugar
  • 1/4 cup butter
  • 1/4 cup heavy whipping cream
  • 1 cup chopped pecans


  • 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.
  • Transfer to six greased and floured 5-3/4-in. x 3-in. x 2-in. loaf

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Mini Pumpkin Cakes with Praline Sauce (continued)

Directions (continued)

  • pans. Bake at 350° for 20-25 minutes or until a toothpick
  • inserted near the center comes out clean. Cool for 10 minutes before
  • removing from pans to wire racks to cool completely.
  • 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. Yield: 6 loaves (3 slices each).