Pumpkin Praline Cake

Pumpkin Praline Cake

Today I am excited to be able to bring you a recipe from Miss Suzanne Schrimsher, the amazing woman behind Suzanne’s Bakery and Eatery in Athens, Alabama. Her bakery is known for their wonderful plate lunches each day as well as the amazing desserts (anything from Suzanne’s kitchen is amazing though!). I love to stop in there for lunch whenever I happen to be in town and I was lucky enough to get to try a piece of this cake last time I was in there, which makes me even more excited that I have the recipe to share with you! After you read this, if ya have time, go drop Suzanne a “hidy” over on her Facebook page and tell her Christy sent ya ;)

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I am living proof that dreams really do come true.  October 17 of this year will be 8 years of living a dream.  My name is Suzanne Schrimsher and “Suzanne’s Bakery and Eatery” on East Forrest Street in Athens, Alabama is the dream I am living.

Over 8 years ago, I had just lost my job, was in the middle of a nasty divorce and I thought that my world would never be a happy place again.  Enter my friends Mike and Nikki Ogles.  Mike and I started First Grade together at Athens Bible School, went on to graduate together (too many years ago to count), and have worshiped together for many years.

To make a long story short, Mike and Nikki went far beyond the scope of friendship and offered to help start the business that I had dreamed of for years. (A dream that Mike and I had even discussed as far back as high school when he and other boys would sneak into the home-ec building and eat what the girls had made for home work.)  So many friends and family have helped and encouraged me over this 8 year journey – some volunteering their time to make this a reality.  The bakery has been a first job for several teenagers around town – including my two girls, Emily and Erin, and my nephew Ethan.  It has been a gathering place for friends and family and has been a lifeline for me.

Mike and Nikki are no longer my partners at the bakery- family and work commitments have taken them in a different direction. But, I still worship with them every week and they are two of my biggest fans and cheerleaders.  And I love them more than I know how to say.

Dreams do come true, and I’m thrilled to share one of my recipes with you on Southern Plate today. If you’re in my area, I’d love to get to meet you, too! Just drop by Suzannes when ya can!

I love fall…the cool, crisp mornings, the threat of frost in the air, beautiful trees, and going outside without breaking a sweat.  I love the thought of pumpkins, but have never been a huge fan of the taste and texture of pumpkin until this recipe.  It takes all the good things about fall and turns them into a scrumptious dessert that will leave you wanting “just one more piece”.

 

Pumpkin Praline Cake

Here’s what you’ll need to make this wonderful dessert.  Any brand of these products works fine…I just used what I had on hand.

Mix the pumpkin, milk, eggs, sugar and cinnamon well.

Pumpkin Praline Cake

Pour into a greased and floured 9×13 baking dish.

Pumpkin Praline Cake

Sprinkle dry cake mix over the pumpkin layer.

Pumpkin Praline Cake

Sprinkle pecans over the dry cake mix.  Pour melted butter (as evenly as you can) over the pecan layer.

Bake at 350 degrees for 50 minutes to 1 hour.  Cake is done when center is set. 

Allow cake to cool completely.  Meanwhile, make the topping.

Pumpkin Praline Cake

Mix cream cheese and powdered sugar well.

Pumpkin Praline Cake

 Add whipped topping and mix well.

Pumpkin Praline Cake

Spread topping over the cooled cake.

Pumpkin Praline Cake

Dig in!

This cake lasts well, covered and refrigerated.

Pumpkin Praline Cake

And a shout out to you, Christy.  I’m sure you noticed my mixing bowls.  These vintage Cinderella yellow bowls (circa late 1970’s) were given to me a few years ago by a family member.  I LOVE using these for just about everything!

 

Pumpkin Praline Cake

Ingredients

  • 15 ounce can of pumpkin (not pumpkin pie filling)
  • ½ cup whole milk
  • 3 eggs
  • 1 cup sugar
  • 1 tsp. cinnamon
  • 1 cup melted butter
  • 1 box butter recipe cake mix
  • 2 cups pecans
  • 16 ounces cream cheese (2 bricks, can use only one if you like)
  • 1 cup powdered sugar
  • 16 ounces Whipped Topping

Instructions

  1. Mix the pumpkin, milk, eggs, sugar and cinnamon well.
  2. Pour into a greased and floured 9x13 baking dish.
  3. Sprinkle dry cake mix over the pumpkin layer.
  4. Sprinkle pecans over the dry cake mix. Pour melted butter (as evenly as you can) over the pecan layer.
  5. Bake at 350 degrees for 50 minutes to 1 hour. Cake is done when center is set.
  6. Allow cake to cool completely. Meanwhile, make the topping.
  7. Using an electric mixer, mix cream cheese and powdered sugar well.
  8. Add whipped topping and mix well.
  9. Spread topping over the cooled cake.
  10. Enjoy!
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“Your talent is God’s gift to you. What you do with it is your gift back to God.” 

~Buscaglia

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Comments

  1. Donna Brown says

    Suzanne is a good friend of mine and she is a wonderful cook. I was thrilled that she made both of my daughters wedding cakes. It made their special days even more so. Thanks for featuring such a sweet lady on your blog today.

  2. says

    Oh, this looks gorgeous! And tasty, too, which is definitely more important. :) I’ll make this for our next college-football party (Go Noles!). Thank you so much, and nice to “meet” you, Suzanne! Next time I’m in your neck of the woods I’ll be sure to stop on by.

  3. Mary Jane Heisterkamp says

    Sounds good. I’m not a fan of pumpkin either, but I love Sweet Potatoes. I just substitute sweet potatoes when a recipe calls for pumpkin, unless it’s pumpkin pie. (I prefer a sweet potato pie).

  4. Mary Ann--in Iowa says

    I couldn’t wait to try this. I just took it out of the oven. It smells so yummy. I like the bowl also. I have a set like it, only in different colors; have had them over 50 years. Christy, I love your recipes. I have made so many of them. Keep up the good work.

  5. Angela Lewis says

    Please don’t overlook this recipe because it has pumpkin in it. I help out at “Suzanne’s” sometimes and this is the absolute best stuff. I let people try it when she has it on hand and they usually like it too. I can’t remember anyone that hasn’t liked it. If you’re ever in the area, go visit. Open on Tuesday-Friday. Please come by and tell us your saw this on Christy’s guest post. By the way, Christy is just as precious in person as she is on here. Love you, Christy. (Suzanne, too)!

  6. Suzy Stone says

    I’m an North Carolinian living permanently in New Zealand and LOVE your story! Problem is, we don’t have Cool Whip or canned pumpkin here, believe it or not. As a dairy country, everyone uses cream here (and my hips reflect it!). We eat pumpkin soup here – it’s delicious and once you’ve had it, you’ll crave it on a cold winter’s day. Pumpkin is sold by the piece in the supermarkets, so whenever I want to make pies, I get a 1 kg or larger chunk and cook & puree myself. So….do you have a recipe that uses everything from scratch? No packaged mixes or convenience items? :-) Thanks!

  7. Eva says

    Looks wonderful, and just a note to those who asked about using real pumpkin, just substitute the cooked pumpkin for the canned in the same amount, the real stuff might be a bit wetter, but you can simply drain it over night, if its really wet. I steam my pumpkin chunks and they are less watery, and they do grow pie pumpkins which are a drier flesh when cooked. Substitute any squash (except spaghetti although that might be ok) or sweet potatoes in the same amount of cooked pumpkin. I think most cans are 15 or more ounces, which means two to two and half cups of puree.
    Can’t wait to try it myself!

  8. denise says

    I have been racking my brain to come up with a dessert for my Bible Study group next week–this will be perfect!
    Suzanne-congratulations on your bakery success. If I ever get to your city, I will definitely stop in.

  9. wanda says

    Can’t wait to visit Suzanne’s Bakery, i’m in Scottsboro Al, I’m going to take a day trip, thanks Christy for telling me about Suzanne’s, Bakery and thank you Suzanne for sharing this wonderful recipe.

  10. Deb Hutchison says

    Mary Jane Heisterkamp, thanx so much for the tip. I’m not a fan of pumpkin either, but I had no idea you could just swap them out like that. I would have never thought of that. One of the many reasons I love this website. People are so nice & always have awesome suggestions in the comments. Thank you.

  11. Donna says

    Made this last night. It is delicious and so easy to make. Will definitely make this again. Thanks so much for sharing Suzanne. If I’m ever in your neck of the woods, I’ll stop by your bakery! Thanks Christy, love Southern Plate! Have your 1st cookbook and I’ve preordered the new one, can’t wait to get it. Thanks, Donna

  12. Dorothy Andrews says

    Christy, I made this cake for the ladies of ESAP (Every Stitch A Prayer) at Taylor Road Baptist Church in Montgomery. We are a missions sewing group and as good Baptists do, we eat. This cake was delicious. A few of them went back for seconds. Thanks for your wonderful recipes.

  13. Bebe says

    Hello Everyone! Christy: I love your website and cookbooks, most of all your recipes. Ever single one of them I’ve made has turned out perfect. I also love your attitude towards life and your family values. I have to thank you for helping me to be a better cook! I especially like the turnip greens, that make “pot-likker”! This is just the best recipe (for greens in your Southern Plate cookbook) that I’ve ever eaten.
    I made the Pumpkin Praline cake, with a couple changes. Which is the beauty of the recipes you publish. I have to make half recipes of sweets, because there’s only two of us to eat it. So I cut this recipe in half, used 6 T butter in the unbaked cake, and cut what would be 8 oz cream cheese for the frosting to 4 oz. I really like the combination of cool whip and cream cheese-a refreshing taste! I tried to cut the sugar for a half recipe to 1/4 cup, but it wasn’t sweet enough for the pumpkin. I could also see using the same spices as in my grandma’s pumpkin pie in addition to the cinnamon.
    I loved how it turned out- I made mine in a 9×9 pan, which seems to be perfect for every 1/2 recipe cake I make. It’s more like a pudding- almost like a pumpkin pie without the crust. I’ll be making this one of my seasonal favorites for the fall every year! Maybe more.
    Thank you so much, and thanks to your guest blogger for the recipe.

  14. Loretta Rush says

    I loved this recipe! Made it for Thanksgiving day and it was a great hit! I am sure I will be making it a lot more! Also made your wonderful candied sweet potatoes! Wonderful is the only word I can use to describe them! I have enjoyed your new cookbook and this site and everything I have made from your recipes, keeps me coming back for lots more! Thank you so much, God bless you!

  15. Ro says

    This sounds and looks so delicious, and I’ve saved it to try. I do have a question about the size of the smaller yellow cake boxes now in the stores. I think they are about 15 oz. now instead of 18 oz. Will this make a difference in this recipe? Thank you, Christy and Suzanne

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