Praline-pumpkin Torte - BigOven 177220

Praline-pumpkin Torte

Ready in 1 hour
4 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Praline-pumpkin Torte"

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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

Ingredients

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3/4 cup Light brown sugar
1/3 cup Unsalted butter
3 tablespoon Whipping cream
3/4 cup Pecans; chopped
4 large Eggs
1 2/3 cups Granulated sugar
1 cup Vegetable Oil
15 ounce Canned pumpkin
1/4 teaspoon Pure vanilla extract
2 cups All purpose flour
2 teaspoon Baking Powder
2 teaspoon Pumpkin pie spice
1 teaspoon Baking soda
1 teaspoon Salt
Whipped cream topping; (recipe below)
1/4 cup Pecans; chopped
-- Whipped cream topping ingredients --
1 3/4 cups Whipping cream
1/4 cup Powdered sugar
1/4 teaspoon Pure vanilla exrtact

Original recipe makes 24

Servings  

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.

Credits

Added on Award Medal
Calories Per Serving: 668 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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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 2 years ago
So glad you liked the recipe! It is one of our favorite recipes to make in the fall !
CookingPassion 3 years ago
We really enjoyed this terrific cake! It had great texture and wonderful flavor. The whipped cream topping was deliciously light and complemented the cake perfectly.
sgrishka 3 years ago
[I posted this recipe.]
CookingPassion 4 years ago
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