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!
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Pumpkin Praline Torte
- 3/4 cup packed light brown sugar
- 1/3 cup butter
- 3 tablespoons heavy cream
- 1 cup chopped pecans
- 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
- 1 3/4 cups heavy whipping cream
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Chopped pecan for garnish
- 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.
Adapted from Taste of Home
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