This Caramel Pumpkin Pecan Praline Sheet Cake is the bomb!!! If you don’t like pumpkin desserts I bet you that you will fall in love with this one. It is a pumpkin cake with a graham cracker crust, topped off with a caramel-infused Swiss Meringue buttercream, caramel sauce, and candied pecans. I am telling ya it will change your mind about pumpkin desserts.
I have said it before and I’ll keep saying it over and over. To make your life a little easier I advise not making everything all in one day. I never do. I don’t know about you but I don’t want to spend all day in the kitchen. Spread it out to at least two days. I would start off by making the caramel sauce, candied pecans and baking the pumpkin cake the first day. The second day I would make the frosting, assemble all the components together, and decorate the cake. You can view my tips, tricks, and FAQs further down this blog post to help you successfully make this recipe.
WHAT INGREDIENTS YOU NEED TO MAKE THIS PUMPKIN SHEET CAKE
- All Purpose Flour: Will give the cake the structure you need. For a softer and fluffier cake texture you can use cake flour. If you can’t find cake flour a good substitute is for every cup of all purpose flour add 2 tablespoons of cornstarch.
- Sugar: Adds sweetness.
- Salt: Adds flavor. I like using sea salt or pink Himalayan salt.
- Baking Powder & Baking Soda: Helps the cake rise. Aways double-check that your baking powder and soda are fresh and not expired.
- Pure Vanilla Extract: Gives flavor! I get my favorite pure vanilla extract from Costco.
- Eggs: Make sure you bring the eggs to room temperature so they can effortlessly mix into the batter without over mixing.
- Pumpkin Puree: Use an entire standard can of pumpkin (15 ounces), which is roughly 2 cups.
- Avocado Oil: Provides moisture to the cake. You can also use vegetable oil, canola oil or melted coconut oil.
- Ground Cinnamon
- Pumpkin Pie Spice: If you can’t find this at your local grocery store you can make pumpkin pie spice yourself. Use 1/2 teaspoon each: ground allspice, ground ginger, ground nutmeg, and ground cloves.
WHAT INGREDIENTS YOU NEED TO MAKE GRAHAM CRACKER CRUST
- Graham Crackers: Pulsed into a fine crumbs. About 12 full-sheet graham crackers.
- Pecans: Unsalted and pulsed into a fine crumbs. You can leave out the pecans but you will need more graham cracker crumbs and butter. Add 1/4 cup extra graham cracker crumbs (2 full sheets) and 1 more Tablespoon of melted butter.
- Granulated Sugar
- Butter: Unsalted and melted.
WHAT INGREDIENTS YOU NEED TO MAKE CANDIED PECANS
- Pecans: Unsalted and chopped.
- Egg White
- Vanilla Extract
- Water
- Granulated Sugar
- Brown Sugar
- Ground Cinnamon
- Salt
WHAT INGREDIENTS YOU NEED TO MAKE CARAMEL SAUCE
- Granulated Sugar
- Butter: Unsalted and at room temperature cut into 6 pieces.
- Heavy Cream: Light whipping cream (30% milk fat) or double cream (48% milk fat) may be substituted. Do not use milk.
- Salt: Any variety of salt will work. You can always add 3/4 teaspoon, taste, then add more if desired. If you want to make regular caramel, reduce salt to 1/2 teaspoon.
WHAT INGREDIENTS YOU NEED TO MAKE CARAMEL SWISS MERINGUE BUTTERCREAM
- Eggs Whites: At room temperature.
- Butter: Unsalted and at room temperature. I recommend using unsalted butter because you are able to control the amount of salt you want especially when making the frosting. Be sure to bring the butter to room temperature. I always take mine out a couple hours before I want to bake. It must be soft enough so your finger leaves a dent when pressing it. If you forget to take your butter out, you can zap it in the microwave for about 20 seconds. Do not melt the butter completely.
- Granulated Sugar
- Salt
- Vanilla Extract
WHAT SUPPLIES YOU NEED
- Pipping Bags: I get mine from Amazon.
- Pipping Tip: 104 tip. I get mine from Michaels.
- Offset Icing Spatula. You can find one on Amazon.
- 9×13 Inch Pan: Metal, glass or disposable pan is fine. Either will do. I love using Fat Daddio pans.
- Food Processor
- Thermometer (Optional): Used to make the Swiss Meringue Buttercream. You can find one on Amazon.
HOW TO MAKE A PUMPKIN SHEET CAKE
Preheat the oven to 350°F. Generously grease a 9×13 inch cake pan.
Using a food processor, pulse the graham crackers and pecans together into crumbs. Add the sugar and melted butter and pulse until combined. Press tightly into the bottom and up the sides of the prepared baking pan. Set aside.
In a large bowl whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside.
In a large bowl whisk the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract together until combined.
Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.
Spread batter into the prepared pan.
Bake for 30-35 minutes or until the top is lightly browned and a toothpick inserted in the center comes out clean. Remove from the oven and allow the cake to cool in the pan. Cool completely before decorating. As the cake is cooling, if you haven’t already make the candied pecans, caramel sauce, and frosting.
HOW TO MAKE CANDIED PECANS
Preheat oven to 300°F. Line a large baking sheet with a silicone baking mat or parchment paper and set aside.
In a large bowl, whisk egg white, vanilla extract, and water until foamy, about 2 minutes.
Fold in chopped pecans and stir until completely coated in egg white mixture.
In a separate medium bowl, whisk together granulated sugar, brown sugar, cinnamon and salt. Pour over the top of the pecans and toss until pecans are completely coated in cinnamon sugar mixture.
Spread the pecans onto the prepared baking in a single layer. Bake for 35 to 40 minutes stirring after the first 15 minutes, then every 10 minutes thereafter until the sugar mixture has hardened. Remove the candied pecans from the oven and let cool on the baking sheet before transferring to an airtight container.
HOW TO MAKE CARAMEL SAUCE
Heat sugar in a medium saucepan over medium heat, whisking constantly with a high heat-resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Make sure you stay close by and keep an eye out because it can burn quickly.
Once sugar is completely melted, carefully add the butter. Whisk the butter into the caramel until it is completely melted, about 2 minutes. The caramel will bubble rapidly when the butter is added so be careful as it may splatter a bit.
Next, slowly and carefully drizzle in the heavy cream while whisking. Since the heavy cream is colder than the hot caramel, the mixture will rapidly bubble when added. Allow the mixture to boil for 1 minute.
Remove from heat and stir in 1 teaspoon of salt. The caramel will be a thin liquid but it will thicken as it cools. Allow to slightly cool down before using.
Cover tightly and store for up to 1 month in the refrigerator. You will need to reheat the caramel before using in the microwave or on the stove top as caramel solidifies in the refrigerator.
HOW TO MAKE CARAMEL SWISS MERINGUE BUTTERCREAM
Add egg whites, sugar and salt in a glass bowl. Give the mixture a brief whisk.
Place the glass bowl over a pan of simmering water. Make sure the water does not touch the glass bowl.
Whisk the egg whites occasionally while it warms up. When the mixture has warmed, whisk it constantly. You will heat the mixture until it reaches an internal temperature of 160ºF or until it’s not grainy between your fingers.
Carefully transfer the mixture from the glass bowl to a stand mixer, mix with a whisk attachment until you get room temperature glossy peaks.
Switch to a paddle attachment and while the mixture is running on low, add tablespoon sized dollops of room temperature butter making sure to let the butter incorporate before you add the next piece.
Once all the butter is incorporated, go ahead and add the vanilla extract and about 1/2 cup of caramel sauce.
Tips for making Swiss Meringue Buttercream
- If your equipment or bowl has grease on it, wipe down everything with lemon juice or vinegar. It is essential to have a clean and dry bowl for whipping the egg whites.
- The egg whites cannot contain any egg yolk. Egg yolks prevent your meringue from setting up.
- It is okay if it looks soupy or curdled after adding the butter. Don’t fret, just continue to let it whip, and it’ll come together at the end. If the mixture does not come together and stays curdled after 5 to 10 minutes, you can place the mixing bowl over a simmering pot to let the edges of the meringue warm up before continuing to mix it.
HOW TO DECORATE THE CAKE
Evenly spread the Caramel Swiss Meringue Buttercream over the top of the cake using an icing spatula. I used about 2 cups of frosting.
Place the cake in the freezer for 5 minutes. I like doing this so that when you put the caramel sauce over the frosting it will set quicker. Next, spread the warm (not too hot) caramel sauce evenly over the caramel Swiss buttercream. I used whatever caramel sauce was leftover from making the caramel Swiss buttercream. Place the cake in the refrigerator for another 5 minutes so the caramel has time to set a bit before decorating.
Using a pipping bag and a 104 pipping tip, pipe the design (see below) evenly all the way around the pan. It’s like a squiggly design just moving your tip from left to right. Below you can see how I pipped the border design all the way around the pan. I used about 1 cup of frosting for the border.
Then added your candied pecans on top of the caramel sauce. You will probably have some candied pecans left over unless you halved the recipe. You can use them for toppings on your salad, yogurt, cheeseboards, waffles, pancakes, French toast, or just to snack on. You can even jar them up and gift to someone special!
Ta-da! You are done!
Slice and serve. Cover leftovers tightly and store in the refrigerator for up to 5 days.
TIPS FOR MAKING THIS RECIPE
- Do not over-mix the batter as you risk over-developing the gluten leading to a tough, dry, and dense cake.
- All refrigerated items should be at room temperature so the batter mixes together easily and evenly.
- Make sure to allow the cake layers to cool before you add the buttercream.
- Make sure the butter is room temperature before you cream it, as cold butter will lead to lumpy buttercream.
- The longer you chill the cake, the better the buttercream will stick to the cake.
FREQUENTLY ASKED QUESTIONS
Can I make this cake in advance?
Yes! You can make the cake, caramel sauce, candied pecans, and caramel Swiss Meringue buttercream a few days ahead of time and keep them tightly wrapped in the fridge, then assemble them when you’re ready. You will need to pull out your buttercream from the refrigerator a few hours before you’d like to decorate to bring it back to a spreadable consistency. I would suggest once the buttercream has softened whip it up in your mixer before adding it to your pipping bags to decorate. You can also make the entire cake in advance, wrap and place it in the fridge for up to 5 days.
Can I make the crust without pecans?
Yes, but you will need more graham cracker crumbs and butter. Add 1/4 cup extra graham cracker crumbs (2 full sheets) and 1 more Tablespoon of melted butter.
Can I make the caramel sauce ahead of time?
Yes! Cover and store it for up to 1 month in the refrigerator. Once you are ready to use just zap it in the microwave few seconds or warm it up on the stove top. You can freeze in an airtight container for up to 3 months. Thaw in the refrigerator or at room temperature, then warm up before using.
Can I make this with store bought caramel sauce?
Sure, why not!?
Can I use other nuts?
Of course!
Can the candied pecan recipe be halved?
Yes! This recipe can easily be halved. For the egg white, simply whisk it together and then measure out about half of the egg white.
How should I store the candied pecans?
Candied pecans can be stored at room temperature in an airtight container for up to 2 weeks, refrigerated for up to 1 month, and frozen for up to 4 months.
Can I make this with store bought candied pecans?
You bet!
Can I turn this recipe into a 2 layer cake?
Yes! Grease two 8 or 9 inch round cake pans (which ever size you have on hand), line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. Divide the batter evenly between the pans. Bake time will be a few minutes shorter about 25 minutes—keep a close eye and check for doneness with a toothpick. I would top the cake off with the caramel sauce and candied pecans.
Can I turn this recipe into a bundt cake?
Yes! Grease your bundt pan with. Bake time will be a few minutes longer—keep a close eye and check for doneness with a toothpick. You can top the cake off with some frosting, caramel sauce, and candied pecans.
Can I turn this recipe into cupcakes?
Yes! Using a cupcake pan fill cupcake liners 2/3 full. I love using this baking scoop for my regular sized cupcakes and this baking scoop and mini cupcake liners for my mini cupcakes. Bake at 350°F for 18-21 minutes. Yields about 2 dozen regular sized cupcakes. You can frost the cupcakes with the buttercream, drizzle some caramel sauce (or you can fill the cupcake with caramel sauce), and sprinkle some candied pecans on top (kind of like I did for the cupcake on the top right pictured below).
Can I make this with store bought cake mix?
Yes! I would suggest getting the Betty Crockers Spice cake mix. First make the graham cracker crust then follow the directions on the cake box to mix all the ingredients plus 1-15oz can of pure pumpkin. Pour cake batter into the pan with the graham cracker crust. Bake cake according to the directions on the box.
Can I make this with store bought frosting?
Yes, but it won’t be as good as the homemade caramel-infused Swiss Meringue Buttercream. You can use any vanilla store bought frosting and add caramel extract. You can also just use vanilla or a cream cheese frosting and not add any extract. I would suggest using 2 to 4 containers of the store bought frosting.
How do I store leftover frosting?
Buttercream frosting can be stored in the refrigerator for at least seven days. Just be sure that the container is tightly sealed and that you keep the frosting far from pungent foods like seafood since the smells can transfer. You can also freeze buttercream frosting for up to 3 months in an airtight container or freezer bag. The day before you’re ready to use it, let it thaw in the refrigerator overnight, then bring it to room temperature before re-whipping again. This is helpful if you’re making buttercream months in advance, or you have leftover frosting you’d like to use later on.
How do I store cake leftovers?
Cover and store leftover cake at room temperature for up to 3 days or refrigerate for up to 5 days. You can also freeze frosted cake or unfrosted cake can be frozen up to 2-3 months. Make sure to throughly wrap with plastic wrap and aluminum foil. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving.
Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee
Caramel Pumpkin Pecan Sheet Cake
- October 4, 2023
- 12
- 4 hr
- Count the memories not the calories Cals/Serving
- Print this
Ingredients
- Pumpkin Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 2 teaspoons store-bought or homemade pumpkin pie spice
- 1 cup avocado oil, canola, or vegetable oil
- 4 large eggs
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 (15 ounce) can pumpkin puree
- 1 and 1/2 teaspoons pure vanilla extract
- Graham Cracker Crust:
- 1 and 1/2 cups graham crackers (about 12 full-sheet graham crackers)
- 1/2 cup pecans, unsalted
- 2 Tablespoons granulated sugar
- 5 Tablespoons unsalted butter, melted
- Candied Pecans:
- 1 pound pecans, unsalted (approximately 4 cups)
- 1 egg white
- 1 teaspoon vanilla extract
- 2 teaspoons water
- 2/3 cup granulated sugar
- 1/3 cup brown sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- Caramel Sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, room temperature cut up into 6 pieces
- 1/2 cup heavy cream
- 1 teaspoon salt
- Caramel Swiss Meringue Buttercream:
- 5 egg whites, at room temperature
- 2 cups (4 sticks) unsalted butter, at room temperature
- 1 and 1/2 cups granulated sugar
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup caramel sauce
- Supplies:9x13 inch sheet pan
- Offset Icing Spatula
- Pipping bags
- 104 Pipping tip
- Food processor
- Thermometer (Optional)
Directions
- Step 1
- PREP CAKE: Preheat the oven to 350°F. Generously grease a 9×13 inch cake pan.
- Step 2
- MAKE GRAHAM CRACKER CRUST: Using a food processor, pulse the graham crackers and pecans together into crumbs. Add the sugar and melted butter and pulse until combined. Press tightly into the bottom and up the sides of the prepared baking pan. Set aside.
- Step 3
- DRY INGREDIENTS: In a large bowl whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside.
- Step 4
- WET INGREDIENTS: In a large bowl whisk the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract together until combined.
- Step 5
- COMBINE: Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick. Spread batter into the prepared pan.
- Step 6
- BAKE: Bake for 30-35 minutes or until the top is lightly browned and a toothpick inserted in the center comes out clean. Remove from the oven and allow the cake to cool in the pan. Cool completely before decorating. As the cake is cooling, if you haven’t already make the candied pecans, caramel sauce, and frosting.
- Step 7
- FOR THE CANDIED PECANS: Preheat oven to 300°F. Line a large baking sheet with a silicone baking mat or parchment paper and set aside. In a large bowl, whisk egg white, vanilla extract, and water until foamy, about 2 minutes. Fold in chopped pecans and stir until completely coated in egg white mixture. In a separate medium bowl, whisk together granulated sugar, brown sugar, cinnamon and salt. Pour over the top of the pecans and toss until pecans are completely coated in cinnamon sugar mixture. Spread the pecans onto the prepared baking in a single layer. Bake for 35 to 40 minutes stirring after the first 15 minutes, then every 10 minutes thereafter until the sugar mixture has hardened. Remove the candied pecans from the oven and let cool on the baking sheet before transferring to an airtight container.
- Step 8
- FOR THE CARAMEL SAUCE: Heat sugar in a medium saucepan over medium heat, whisking constantly with a high heat-resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Make sure you stay close by and keep an eye out because it can burn quickly. Once sugar is completely melted, carefully add the butter. Whisk the butter into the caramel until it is completely melted, about 2 minutes. The caramel will bubble rapidly when the butter is added so be careful as it may splatter a bit. Next, slowly and carefully drizzle in the heavy cream while whisking. Since the heavy cream is colder than the hot caramel, the mixture will rapidly bubble when added. Allow the mixture to boil for 1 minute. Remove from heat and stir in 1 teaspoon of salt. The caramel will be a thin liquid but it will thicken as it cools. Allow to slightly cool down before using. Cover tightly and store for up to 1 month in the refrigerator. You will need to reheat the caramel before using in the microwave or on the stove top as caramel solidifies in the refrigerator.
- Step 9
- FOR THE FROSTING: Add egg whites, sugar and salt in a glass bowl. Give the mixture a brief whisk. Place the glass bowl over a pan of simmering water. Make sure the water does not touch the glass bowl. Whisk the egg whites occasionally while it warms up. When the mixture has warmed, whisk it constantly. You will heat the mixture until it reaches an internal temperature of 160ºF or until it’s not grainy between your fingers. Carefully transfer the mixture from the glass bowl to a stand mixer, mix with a whisk attachment until you get room temperature glossy peaks. Switch to a paddle attachment and while the mixture is running on low, add tablespoon sized dollops of room temperature butter making sure to let the butter incorporate before you add the next piece. Once all the butter is incorporated, go ahead and add the vanilla extract and about 1/2 cup of caramel sauce. Swiss Meringue Buttercream tips are above recipe.
- Step 10
- DECORATE THE CAKE: Evenly spread the Caramel Swiss Meringue Buttercream over the top of the cake using an icing spatula. I used about 2 cups of frosting. Place the cake in the freezer for 5 minutes. I like doing this so that when you put the caramel sauce over the frosting it will set quicker. Next, spread the warm (not too hot) caramel sauce evenly over the caramel Swiss buttercream. I used whatever caramel sauce was leftover from making the caramel Swiss buttercream. Place the cake in the refrigerator for another 5 minutes so the caramel has time to set a bit before decorating. Using a pipping bag and a 104 pipping tip, pipe the design (see above) evenly all the way around the pan. It’s like a squiggly design just moving your tip from left to right. I used about 1 cup of frosting for the border. Then added your candied pecans on top of the caramel sauce. You will probably have some candied pecans left over unless you halved the recipe. You can use them for toppings on your salad, yogurt, cheeseboards, waffles, pancakes, French toast, or just to snack on. You can even jar them up and gift to someone special!
- Step 11
- Slice and serve. Cover leftovers tightly and store in the refrigerator for up to 5 days.
