Praline Pumpkin Torte Recipe
Praline Pumpkin Torte Recipe photo by Taste of Home

Praline Pumpkin Torte Recipe

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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."
TOTAL TIME: Prep: 25 min. Bake: 30 min. + cooling
MAKES:12-14 servings
TOTAL TIME: Prep: 25 min. Bake: 30 min. + cooling
MAKES: 12-14 servings


  • 3/4 cup packed brown sugar
  • 1/3 cup butter
  • 3 tablespoons heavy whipping cream
  • 3/4 cup chopped pecans
  • CAKE:
  • 4 large 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
  • 1-3/4 cups heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 1/4 teaspoon vanilla extract
  • Additional chopped pecans, optional

Nutritional Facts

1 piece: 577 calories, 38g fat (13g saturated fat), 118mg cholesterol, 397mg sodium, 56g carbohydrate (39g sugars, 3g fiber), 6g protein


  1. 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.
  2. 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.
  3. 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.
  4. For topping, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form.
  5. Place one cake layer, praline side up, on a serving plate. Spread 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.
Originally published as Praline Pumpkin Torte in Taste of Home October/November 2000, p65

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Reviewed Jan. 17, 2015

"Always get asked for the recipie its a tried and true winner."

Reviewed Dec. 10, 2013

"Absolutely wonderful.! I serve this as a special dessert at work and for family. The praline topping adds a new layer to the pumpkin cake and yet it's not too sweet but is very rich. This is a must add to your dessert recipe collection."

Reviewed Dec. 6, 2013

"This cake makes a beautiful presentation on your holiday table. and is a welcome change from pumpkin pie. Very moist dense cake. Everyone has loved this cake everytime I make it."

Reviewed Nov. 29, 2013

"I made this for Thanksgiving. My guests saw it and we ate it BEFORE dinner! They loved it!

I do not care for pumpkin anything personally but this was exceptional."

Reviewed Nov. 11, 2013

"Several of my guests said this is the best cake recipe they have ever tried. It is very moist and the praline adds such a nice flavor. I did find it hard to get the cake out of the pans (some of the praline stuck even though I greased the pans well with crisco) but I just used a spatula to scrape the bits and placed them back on the cake. I also toasted the additional pecans. This is definitely a keeper!"

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