Pumpkin Praline Torte

READY IN: 55mins
Recipe by yooper

With fall just around the corner, this is a perfect pumpkin dessert!

Top Review by netwezy

This is a Taste of Home recipe from the early 90's. I have cooked this cake many, many times. It is keeps beautifully. If you make ahead, don't make the whipped cream topping until day you serve & chop the nuts fine or you will have trouble cutting... just like I did in front of 44 people.

Ingredients Nutrition


  1. In a heavy saucepan, combine brown sugar, butter and cream.
  2. Cook and stir over low heat until sugar is dissolved.
  3. Pour into two well-greased 9-in round cake pans.
  4. Sprinkle with pecans, cool.
  5. In a mixing bowl, beat eggs, sugar and oil.
  6. Add pumpkin and vanilla.
  7. Combine dry ingredients; add to pumpkin mixture and beat until just blended.
  8. Carefully spoon over brown sugar mixture in pans.
  9. Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean.
  10. Cool for 5 minutes; remove from pans to wire racks to cool completely.
  11. Place one cake layer, praline side up, on a serving plate.
  12. In a mixing bowl, beat cream until soft peaks form.
  13. Beat in sugar and vailla.
  14. Spread two-thirds over first cake layer.
  15. Top with second layer and remaining whipped cream.
  16. Sprinkle with additional pecans if desired.
  17. Store in the refrigerator.

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