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Praline Pumpkin Torte Recipe

Praline Pumpkin Torte Recipe photo by Taste of Home

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

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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

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Praline Pumpkin Torte

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(11-13) of 13 reviews

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Reviewed on Nov. 29, 2009 by JoanieC.

This is delicious, I have made it several times, sometimes I half the recipe and bake it in a 8x8. Even though I half the cake recipe, I don't half the topping.

Reviewed on Nov. 27, 2009 by laswd

Though pumpkin is neither my, nor my husbandsâ€™ favorite flavor, we do like it and wanted to have a desert made with pumpkin for Thanksgiving this year. Since he likes cake and I like pie, this very moist torte was the perfect blend to satisfy us. It is delicious and we both love it! It is nice looking and versatile enough for company also. Just so you know, I made no modifications and it doesnâ€™t need any. Iâ€™ll definitely make it again.

Reviewed on Apr. 02, 2009 by dorolee

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