Tuesday, November 06, 2018

Pumpkin Snack Cake with Praline Frosting

Photo from The View from Great Island
Another gloomy rainy day here in New Hampshire!  If you feel like doing a little fall baking to lift your spirits, I highly recommend this Pecan Praline Pumpkin Snack Cake!

This past weekend,  I was in the mood to bake.   And we were planning on having a guest, maybe several, over for supper on Friday evening.   I had seen this Pumpkin Snack Cake with Praline Frosting on the Instagram feed of The View from Great Island, one of my favorite recipe blogs.  It looked so scrumptious that I went to the blog at once and pinned the recipe to my Perfectly Pumpkin Pinterest board.

The only change I made in the recipe was to use the Bob’s Red Mill 1-to-1 Gluten Free Baking Flour, rather than regular all-purpose flour.   This baking flour is such a blessing because one can make regular recipes gluten free very easily by using it cup for cup in place of regular flour.

One thing that was not addressed in the recipe was how long to let the cake cool before topping it with the warm icing.  As I looked through the comments, I saw that someone else had asked that question, and Sue replied she had allowed the cake to cool about 30 minutes before adding the icing.  I added the frosting very, very slowly, spreading it as I went.  It came out perfectly.

We ended up not having company that night, so I shared a tin full of the cake with my uncle and aunt.  They really enjoyed it and commented especially on the delectable moistness of this pumpkin cake.  That, and especially the praline frosting, are what makes this cake so outstandingly delicious.

If your family enjoys pumpkin recipes, I'm sure you'd love this cake.  We certainly did!
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6 comments:

  1. Vee4:47 PM

    Oh it looks wonderful. I made a pumpkin dessert last week. Pumpkin just tastes so good in autumn. (I had deer eating pumpkins in the ravine this morning...leftover jack-o-lanterns from the neighbors.)

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    1. Mrs.T12:43 PM

      I hope you enjoy this cake if you try it, Vee. We thought it was fantastic.

      Deer eating pumpkins ... or should I say pumpkin-eating deer? In one neighborhood, we saw *squirrels* chowing down on the pumpkins!

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  2. Gina7:15 PM

    Mrs T, oh that cake looks perfect! Do you think the rise of the cake was different with the gluten free flour? I've tried baking with it before and it didn't do very well. I would love to try this recipe but I think I'll use apf. Thank you!

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    1. Mrs.T12:45 PM

      I am not sure about the rise of the cake, Gina. It did seem like a rather moist, solid cake, but we didn't mind that at all and I don't know if the gf baking flour made a difference or not. Certainly all-purpose would probably be your best bet, since that's what the recipe actually calls for.

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  3. Annsterw10:14 AM

    It looks delish! I may have to try that! I am game for anything that contains pumpkin!

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    1. Mrs.T12:45 PM

      Oh, I hope you do try it, Ann! This is one fantastic cake!

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