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Pumpkin Praline Torte on a white cake stand.
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5 from 2 votes

Pumpkin Praline Torte

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.
Course Dessert
Cuisine American
Keyword fall
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 18
Author Christin Mahrlig


  • 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


  • 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.