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Praline Pumpkin Torte Recipe

Praline Pumpkin Torte Recipe

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 YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Praline Pumpkin Torte

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Fran User ID: 9234592 271780
Reviewed Aug. 14, 2017

"Made this last week. Think it might have tasted better if I had added vanilla instead of Worcestershire sauce. I no longer keep them in the same cabinet ??"

peches4 User ID: 1467409 258078
Reviewed Dec. 13, 2016

"To the reviewers that had issues with the topping sticking in the pans. I ALWAYS use parchment paper when I bake any layer cakes. Especially these types. End of problem."

sants User ID: 5566614 257593
Reviewed Dec. 3, 2016

"This recipe has a lot of ingredients but was actually quick to whip up, you will not be disappointed. This recipe caught my eye because of the presentation and the great reviews, so glad I made it, praline gives just enough sweetness and the whipped topping was light and tasty. I made it for my coworker birthday and she loved it as the rest of the team did too. I will be making it again for Christmas."

Gloria User ID: 8974096 257168
Reviewed Nov. 23, 2016

"Best pumpkin cake I've ever made or had. If some of your praline layer sticks to the pans, put the pans back in the still warm oven one at a time for a couple minutes and it will soften up again and you can easily scrape it back onto the cake."

robalejr User ID: 8950225 255156
Reviewed Oct. 8, 2016

"Love, love this torte. But every time I make it he praline topping sticks to the pan. Does anyone have a suggestion? Would it work to put a parchment circle in the pan first?"

mamarecklin2 User ID: 2631574 218070
Reviewed Jan. 17, 2015

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

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."

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."

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."

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!"

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."

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

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

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!"

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


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

"hard to get out of pans"

JADunn User ID: 3183986 45442
Reviewed Oct. 21, 2011

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

dfwwlynda User ID: 5343689 75000
Reviewed Aug. 7, 2011

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

Sheri Lagnese User ID: 4615191 45376
Reviewed May. 19, 2011

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

Pat knoll User ID: 5749820 26299
Reviewed Jan. 10, 2011

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

sllib1 User ID: 3038381 28419
Reviewed Nov. 24, 2010

"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."

JPHUBS User ID: 5408984 72789
Reviewed Sep. 4, 2010

"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."

Miss Tracey Lacey User ID: 1027804 28716
Reviewed Dec. 28, 2009

"Delicious! One of my favourite cakes!"

JoanieC. User ID: 4580162 81702
Reviewed Nov. 29, 2009

"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."

laswd User ID: 1748917 87583
Reviewed Nov. 27, 2009

"Though pumpkin is neither my, nor my husbands’ 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 doesn’t need any. I’ll definitely make it again."

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