[X]

Home > Recipes > Praline Pumpkin Torte

Praline Pumpkin Torte Recipe

Praline Pumpkin Torte Recipe photo by Taste of Home

Read reviews (13)

Rate recipe

"This favorite harvest cake stays moist to the last bite," relates Esther Sinn of Princeton, Illinois. "It's perfect for Thanksgiving or Christmas gatherings."

[X]

Rate Praline Pumpkin Torte Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Praline Pumpkin Torte Recipe

Prep: 25 min. Bake: 30 min. + cooling

Yield: 12-14 Servings

25 30 55

Ingredients

3/4 cup packed brown sugar
1/3 cup butter
3 tablespoons heavy whipping cream
3/4 cup chopped pecans
CAKE:
4 eggs
1-2/3 cups sugar
1 cup canola oil
2 cups canned pumpkin
1/4 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon salt
TOPPING:
1-3/4 cups heavy whipping cream
1/4 cup confectioners' sugar
1/4 teaspoon vanilla extract
Additional chopped pecans

Directions

In a heavy saucepan, combine the brown sugar, butter and cream. Cook and stir over low heat until sugar is dissolved. Pour into two well-greased 9-in. round baking pans. Sprinkle with pecans; cool.
For cake, in a large bowl, beat the eggs, sugar and oil. Add pumpkin and vanilla. Combine the flour, baking powder, pie spice, baking soda and salt; gradually add to pumpkin mixture just until blended.
Carefully spoon batter over brown sugar mixture. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes; remove from pans to wire racks to cool completely.
For topping, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form.
Place one cake layer praline side up on a serving plate. Spread with two-thirds of the whipped cream mixture over cake. Top with second cake layer and remaining whipped cream. Sprinkle with additional pecans if desired. Store in the refrigerator. Yield: 14 servings.

Nutritional Analysis: 1 slice (calculated without additional pecans) equals 577 calories, 38 g fat (13 g saturated fat), 118 mg cholesterol, 397 mg sodium, 56 g carbohydrate, 3 g fiber, 6 g protein.

Originally published as Praline Pumpkin Torte in Taste of Home October/November 2000, p65

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Praline Pumpkin Torte

Praline Pumpkin Torte

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-10) of 13 reviews

Sort Reviews:

Reviewed on Dec. 18, 2012 by donnasgulfcoastin

Been making this cake since it came out in Taste of Home magazine. Thought I would skip it this year since visiting one of my daughters out of state, but she thinks differently. It's a must to make, her fave! Plus everybody elses. It's one of those recipes that will always be in our family. A big thank you to the originator!

Reviewed on Nov. 13, 2012 by rfiesty

OUT OF THIS WORLD GOOD!!!!!

Reviewed on Jan. 23, 2012 by jvmilkmaid

hard to get out of pans

Reviewed on Oct. 21, 2011 by JADunn

Amazing, very moist and flavorful. Fairly easy to make too!

Reviewed on Aug. 07, 2011 by dfwwlynda

I make this cake in a sheet pan. It is moist, very flavorful, and everyone loves it.

Reviewed on May. 19, 2011 by Sheri Lagnese

Great cake after i put out the fire in my oven.Will make again with baking sheet under it.

Reviewed on Jan. 10, 2011 by Pat knoll

Wonderful Light makes a great presentation. Use it often for company

Reviewed on Nov. 24, 2010 by sllib1

I've been making this cake for Thanksgiving the past few years. It's moist and delicious, we prefer it to pumpkin pie. I like the topping a little sweeter, so I add a little more sugar.

Reviewed on Sep. 04, 2010 by JPHUBS

So delicious! Tasted like the most moist pumpkin muffin you ever tasted. My mother made this for a family members birthday and I will try to make it myself for the upcoming holidays. People that didn't even like cake, loved this. A pinch of cinnamon was added as well as frosting the entire cake, opposed how it's shown in the picture. Five stars.

Reviewed on Dec. 28, 2009 by Miss Tracey Lacey

Delicious! One of my favourite cakes!

View all >