Pumpkin Praline Torte has two layers of moist pumpkin cake flavored with fall spices and a sweet and crunchy praline topping. It is layered and topped with fresh whipped cream. Fall dessert doesn’t get any better than this made from scratch cake.
This Pumpkin Praline Torte is a little like the pumpkin version of this Chocolate Praline Cake. I don’t think you can go wrong with praline anything.
This cake is easy to make but it looks like a real showstopper and it tastes really indulgent.
I love that there is no need to cover this cake in frosting. I’m not very patient when it comes to spreading frosting. It’s super quick and easy to just spread a thick layer of whipped cream between the cake layers and plop the rest of the whipped cream right on top. It may not look like it, but this is really a fuss-free cake.
Whether it be the ending to a fall dinner or it takes a place on your Thanksgiving table, this Pumpkin Praline Torte won’t let you down!
Recipe Tip
Be aure to use canned pumpkin puree and NOT pumpkin pie filling.
Tips For Whipping Cream
When making whipped cream, you want to make sure the cream is really cold so don’t remove it from the refrigerator until you are ready to whip it. Also it helps to stick the bowl and the beaters you are going to use in the refrigerator for a little while.
Storage
This cake will stay moist for a long time but unfortunately whipped cream tends to break down after a few days. Store in the refrigerator.
More Pumpkin Desserts
- Marshmallow Pumpkin Pie
- Pumpkin Lush
- Pumpkin Cake Roll
- Pumpkin Caramel Poke Cake
- Pumpkin Spice Bars
- Pumpkin Spice Gooey Butter Cake
Follow Spicy Southern Kitchen on YOUTUBE.
Pumpkin Praline Torte
Equipment
Ingredients
- 3/4 cup packed light brown sugar
- 1/3 cup butter
- 3 tablespoons heavy cream
- 1 cup chopped pecans
Cake Batter
- 4 large eggs
- 1 2/3 cups sugar
- 1 cup vegetable oil
- 2 cups canned pumpkin
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon allspice
- 1 teaspoon salt
Whipped Topping
- 1 3/4 cups heavy whipping cream
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Chopped pecan for garnish
Instructions
- Preheat oven to 350 degrees and grease 2 9-inch cake pans with Crisco. (Or use baking spray.)
- Combine brown sugar, butter, and 3 tablespoons heavy cream in a medium saucepan. Heat over medium heat, stirring frequently until butter is melted and sugar has dissolved.
- Divide mixture evenly between the 2 cake pans. Sprinkle 1/2 cup pecans into each pan. Let cool while you make cake batter.
- In a large bowl, use an electric mixer to beat eggs, sugar, and oil.
- Mix in vanilla extract and pumpkin.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, allspice and salt.
- Gradually add flour mixture to pumpkin mixture until just blended.
- Use a spoon and drop batter by spoonfuls over the brown sugar mixture, dividing the batter evenly between the pans.
- Bake for 30 to 35 minutes. Set a baking sheet beneath the pans because a little batter may overflow.
- Let cakes cool in pans for 5 minutes and then invert onto cooling racks to cool completely. If you let them cool too long in the pans, they will start to stick.
- Make Whipped Cream. Beat heavy cream until it begins to thicken. Add powdered sugar and vanilla and beat until stiff peaks form.
- Place 1 cake layer on a cake stand, pecan side up. Spread 3/4 of whipped cream on top. Top with the second layer.
- Place remaining whipped cream in the middle of the top layer. Sprinkle with pecans. Store in refrigerator.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Adapted from Taste of Home
Disclosure: This post may contain affiliate links.
This is my new favorite cake!
Did it yesterday and all family members lived alot it was amazing 😋😍😍
can this be made in a bunt baking pan .
I am wondering if I can use gluten free flour
I don’t have much experience cooking with gluten-free flour, but I don’t see why not.
I am wondering if I could use gluten free flour?Thanks
How big are the cans of pumpkin used? Thanks!
Made this for my mom’s birthday and it was so yummy! First time making a cake from scratch and will not be the last.
Pinning, loving, making ! Thank you !