This cake is very moist and lovely. I especially like to serve it around the holidays!"Amazing! I made this torte for Thanksgiving and it was so much better than pumpkin pie! Everyone loved it. Next time I would (and I recommend) not let the cakes cool more than two minutes in the pan, as the praline pecans may stick to the pan rather than the cake. I would also add a little cream cheese to the whipped cream topping to make it a little more dense and less likely to squirt out the edge of the torte when you cut into it." - EttaBakes
Yield: 24 Ready in 1 hours
favorite of 75 people 54 people want to try
|3/4 cupLight brown sugar|
|1/3 cupUnsalted butter|
|3 tablespoonWhipping cream|
|3/4 cupPecans; chopped|
|1 2/3 cupsGranulated sugar|
|1 cupVegetable Oil|
|15 ounceCanned pumpkin|
|1/4 teaspoonPure vanilla extract|
|2 cupsAll purpose flour|
|2 teaspoonBaking Powder|
|2 teaspoonPumpkin pie spice|
|1 teaspoonBaking soda|
|Whipped cream topping; (recipe below)|
|1/4 cupPecans; chopped|
|-- Whipped cream topping ingredients --|
|1 3/4 cupsWhipping cream|
|1/4 cupPowdered sugar|
|1/4 teaspoonPure vanilla exrtact|
Praline-pumpkin Torte Preparation
To make whipped cream topping:
Beat 1 3/4 cups whipping cream until soft peaks form. Add the 1/4 cup of powdered sugar and 1/4 teaspoon of vanilla, beating until blended. Set aside.
To make torte:
Cook first 3 ingredients in a saucepan over low heat, stirring until brown sugar dissolves. Pour into 2 greased 9-inch round cake pans; sprinkle evnely with 3/4 cup pecans. Cool.
Beat eggs, 1 2/3 cups granulated sugar, and oil at medium speed with an electric mixer. Add pumpkin and vanilla; beat well.
Combine flour and next 4 ingredients; add to pumpkin mixture, beating until blended. Spoon batter evenly into prepared cakepans.
Bake at 350 degrees F for 30-35 minutes or until a wooden toothpick inserted into the center comes out clean. Cool cake layers in pans on wire racks 5 minutes; remove from pans, and cool on wire racks until completely cool.
Place 1 cake layer on a serving plate, praline side up; spread evenly with half of whipped cream topping. Top with remaining layer, praline side up, and spread remaining whipped cream topping over top of cake. Sprinkle with chopped pecans. Store in refrigerator.
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