Step 1

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan generously to ensure the praline topping doesn’t stick. Melt the butter and pour it into the bottom of the cake pan, then evenly sprinkle the brown sugar on top.

Step 2

Sprinkle the chopped pecans over the brown sugar layer, spreading them out evenly. This praline layer will caramelize beautifully as the cake bakes, adding a delightful crunch and sweetness to the top.

Step 3

In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice. Make sure all the ingredients are evenly combined, which will ensure the perfect rise and texture for the cake.

Step 4

In another bowl, whisk together the pumpkin puree, granulated sugar, vegetable oil, eggs, and vanilla extract until smooth. The pumpkin and oil ensure the cake stays moist, while the eggs add structure and richness.

Step 5

Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix, as this can make the cake dense. Pour the batter over the pecan layer, making sure it spreads out evenly.

Step 6

Bake for 45–50 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should be golden brown, and the kitchen will smell like a cozy autumn day!

Step 7

Let the cake cool in the pan for about 10 minutes. Then, carefully invert it onto a serving plate, so the praline topping is now on top. The brown sugar and pecans will have transformed into a gooey, caramelized topping that pairs perfectly with the pumpkin cake.

Step 8

Allow the cake to cool completely before slicing and serving. This cake is delicious on its own, but a dollop of whipped cream or a scoop of vanilla ice cream will take it to the next level!