Return to Christmas Dessert Recipes

 

Praline Pumpkin Torte

5 star rating
 

Add a Photo

Submitted by: lakeconroecook

 

The batter contains pumpkin and pumpkin pie spice, and is poured over a praline mixture with brown sugar, butter, and pecans.
 

Ingredients

  • 3/4 cup packed brown sugar
  • 1/3 cup butter (no substitutes)
  • 3 Tablespoons whipping cream
  • 1/2 cup chopped pecans
  • 4 eggs
  • 1 2/3 cups sugar
  • 1 cup vegetable oil
  • 2 cups mashed or canned pumpkin
  • 1/4 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cups whipping cream
  • 1/4 cup confectioners' sugar
  • 1/4 teaspoon vanilla extract
  • Additional chopped pecans

Save Recipe

Interact

 
Method

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

 

Notes:

 

Number of Servings: 12

 

Submitted by: lakeconroecook ()

Comment
 
 

Advertisement