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- Queen G
- Oct 14
- 2 min read
Serves: 8-10
Prep time: 25 Minutes
Bake time: 55 Minutes
Ingredients
Praline topping:
1/2 cup butter, melted
1 cup chopped pecans
1/3 cup brown sugar
2 tablespoons maple syrup
1/2 teaspoon cinnamon
Pumpkin Cake:
2-3/4 cups all-purpose flour
1/2 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1-1/2 teaspoons cinnamon
1/2 teaspoon salt
1/2 cup salted butter, at room temperature
1/2 cup vegetable oil
3/4 cup granulated sugar
3 large eggs
1 cup brown sugar
1-15 oz pumpkin puree
1/2 cup plain greek yogurt
1 teaspoon vanilla extract
Cream Cheese Glaze
4 oz cream cheese, at room temperature
2 tablespoons milk
1 cup powdered sugar
1/4 teaspoon vanilla extract
Directions:
Prepare a 12 cup Bundt cake pan that has been greased with softened butter and dusted with flour. Set aside.
In a small bowl, mix together the chopped pecan, brown sugar, cinnamon, maple syrup, and melted butter. Spread evenly over the bottom of the prepared Bundt pan.
In large bowl, whisk together the flour, salt, baking powder, baking soda, pumpkin pie spice, and cinnamon.
In a sperate bowl, whisk the butter, vegetable oil, sugar, and brown sugar until the mixture turns light and fluffy. Mix in the eggs, and vanilla extract just until combined. Mix in the pumpkin puree and plain Greek yogurt until combined.
Fold the dry ingredients into the wet batter until combined. Do not overmix.
Use an ice cream scoop to scoop the batter into the Bundt pan over the pecan praline layer. Smooth the top with a spatula.
Preheat the oven to 350F and bake for 55 minutes or until a toothpick inserted comes out clean. Let it sit in the pan for 10 minutes before inverting and transferring the cake to a wire rack to completely cool.
In a small bowl, mix together the cubed cream cheese, powdered sugar, vanilla extract and milk. Spread the glaze on the cooled cake using an offset spatula.
Slice, serve and enjoy!
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