Pumpkin Praline Torte

Total Time
55mins
Prep 15 mins
Cook 40 mins

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

Ingredients Nutrition

Directions

  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.

Reviews

(1)
Most Helpful

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.

netwezy November 15, 2011

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