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

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5 19 28
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Homemade pralines, big poufs of whipped cream and spiced cake make this torte decadent to the last bite. It's perfect for an autumn day. —Esther Sinn, Princeton, Illinois
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

Ingredients

  • 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
  • TOPPING:
  • 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.

Directions

  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


Reviews for Praline Pumpkin Torte

AVERAGE RATING
(28)
RATING DISTRIBUTION
5 Star
 (28)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
mamarecklin2 User ID: 2631574 218070
Reviewed Jan. 17, 2015

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

MY REVIEW
MissKarla User ID: 271602 28720
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."

MY REVIEW
Gramma Amy User ID: 6989823 80628
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."

MY REVIEW
emsijo User ID: 5238521 80615
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."

MY REVIEW
foodiemomma User ID: 5553422 75002
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!"

MY REVIEW
slalom5 User ID: 7471379 64766
Reviewed Nov. 4, 2013

"This is literally my favorite cake of all time. I've made this time and again and other pumpkin cake recipes don't compare."

MY REVIEW
Rohrer05 User ID: 7437069 42231
Reviewed Oct. 10, 2013

"This cake is absoutely amazing! We have made it several times for family gatherings."

MY REVIEW
donnasgulfcoastin User ID: 2863920 72902
Reviewed Dec. 18, 2012

"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!"

MY REVIEW
rfiesty User ID: 6112572 87585
Reviewed Nov. 13, 2012

"OUT OF THIS WORLD GOOD!!!!!"

MY REVIEW
jvmilkmaid User ID: 5518250 28420
Reviewed Jan. 23, 2012

"hard to get out of pans"

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