Mini Pumpkin Cakes with Praline Sauce Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
2-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
2 cups canned pumpkin
4 eggs
2 cups sugar
1/2 cup canola oil
1/2 cup butter, melted
Instructions
In a large bowl, combine the first seven ingredients. In another bowl, beat the pumpkin, eggs, sugar, oil and butter until well blended. Gradually stir into dry ingredients just until blended.
Transfer to six greased and floured 5-3/4x3x2-in. loaf pans. Bake at 350 ° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For sauce, in a small saucepan, combine the brown sugar, butter and cream. Cook and stir over medium heat until sugar is dissolved. Pour over cakes; top with pecans.
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