Back to Mini Pumpkin Cakes with Praline Sauce

Print Options


Card Sizes

Mini Pumpkin Cakes with Praline Sauce Recipe

Mini Pumpkin Cakes with Praline Sauce Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 20 min + cooling YIELD:18 servings


  • 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


  • 1. 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.
  • 2. Transfer to six greased and floured 5-3/4x3x2-in. loaf pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • 3. 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).

Reviews for Mini Pumpkin Cakes with Praline Sauce

Sort By :

Average Rating
scrapngirl User ID: 7452114 184245
Reviewed Oct. 20, 2013

"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!!"

Loading Image