Pumpkin Cake with Molasses Praline Frosting
Prep Time: 25 minutes
Cook Time: 30 minutes
Serves 15 pieces
Ingredients
Cake:
- 1 ¾ C. canned pumpkin
- 1 ½ C. granulated sugar
- ¼ C. Grandma’s® Molasses
- ¾ C. Crisco® Pure Vegetable Oil
- 1/3 C. butter, melted
- 4 large eggs
- 2 tsp. Spice Islands® Pure Vanilla Extract
- 2 ¾ C. (343.75g) all-purpose flour
- 2 tsp. Clabber Girl® Baking Powder
- ½ tsp. Clabber Girl® Baking Soda
- 1 ¾ tsp. coarse salt
- 1 tsp. Spice Islands® Ground Saigon Cinnamon
- ½ tsp. Spice Islands® Ground Nutmeg
- ¼ tsp. Spice Islands® Ground Cloves
Frosting:
- ½ C. butter, cut into pieces
- ¼ C. heavy cream
- 2 Tbsp. Grandma’s® Molasses
- ½ tsp. coarse salt
- 4 C. powdered sugar
- 1 ½ tsp. Spice Islands® Pure Vanilla Extract
- 1 C. chopped pecans
Directions
Cake:
- Preheat oven to 350°F and spray a 9×13-inch pan with Baker’s Joy® Nonstick Baking Spray with Flour; set aside.
- In a large bowl, whisk together the pumpkin, granulated sugar, molasses, oil, melted butter, eggs and vanilla extract until well blended.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves.
- Pour the flour mixture into the pumpkin mixture and gently stir to blend. Do not overmix. The batter will look a little lumpy.
- Pour into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Frosting:
- While the cake is baking, place the butter, cream, molasses and salt in a medium saucepan.
- Turn heat on low and melt the butter. Turn off heat.
- When the cake has about 5 minutes left, turn the heat on medium and bring the mixture just to a boil.
- Turn off the heat and stir in the powdered sugar until incorporated.
- Stir in the vanilla and pecans.
- Pour the hot frosting over the cake when it comes out of the oven.
- Spread the frosting to cover the cake.
- Allow to cool in the pan on a wire rack.
