Mini Pumpkin Cakes with Praline Sauce
My family’s 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
Ingredients
- 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 large eggs
- 2 cups sugar
- 1/2 cup canola oil
- 1/2 cup butter, melted
- PRALINE SAUCE:
- 1 cup packed brown sugar
- 1/4 cup butter
- 1/4 cup heavy whipping cream
- 1 cup chopped pecans
Reviews
AMAZING!!!! The praline sauce is everything. I have baked quite a few things in my short life (24 yrs) and this ranks among the best. Everyone in my family raved. btw, I made 6 mini loaves and they took around 35 minutes which was 10-15 more than the recipe suggests.
Tastes amazing! However, if you are baking it with a normal sized bread pan (about the size of half a loaf of bread you can get from the store), go up to 375 degrees Fahrenheit and bake for a half hour and it should come out great!
I have been making this for years. It's great with the praline sauce but I find it doesn't need it and top with a bit of sifted powdered sugar upon serving. I double the spices and remove a 1/2 cup of pumpkin for applesauce instead. Also, needs a lot more baking time! My thick loaves go about 50 minutes. It's a great and easy recipe and usually when I make it I double the whole recipe. It keeps FOREVER.
Yummy!! Very easy to make. However it did require more baking time between 35-40 minutes. The sauce was awesome on the bread. Glad I have 4 more to eat!!