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Praline Pumpkin Torte

 Praline Pumpkin Torte
"This favorite harvest cake stays moist to the last bite," relates Esther Sinn of Princeton, Illinois. "It's perfect for Thanksgiving or Christmas gatherings."
12-14 ServingsPrep: 25 min. Bake: 30 min. + cooling

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 McCormick® Pure 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 McCormick® Pure Vanilla Extract
  • Additional chopped pecans, optional

Directions

  • In a heavy saucepan, combine the brown sugar, butter and cream. Cook

2 of 2

Praline Pumpkin Torte (continued)

Directions (continued)

  • 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
  • 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 Facts: 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.