Pumpkin Praline Torte Recipe

Name: Pumpkin Praline Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup firmly packed brown sugar; 1/3 cup butter; 3 tablespoons whipping cream; 3/4 cup chopped pecans; 1 2/3 cups granulated sugar; 1 cup vegetable oil; 4 large eggs; 1 (15-ounce) can unsweetened pumpkin; 1/4 teaspoon vanilla extract; 2 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 2 teaspoons pumpkin pie spice; 1 3/4 cups whipping cream; 1/4 cup powdered sugar, sifted; 1/4 teaspoon vanilla extract; 1/4 cup chopped pecans, toasted

Servings: persons

3/4 cup firmly packed brown sugar
1/3 cup butter
3 tablespoons whipping cream
3/4 cup chopped pecans
1 2/3 cups granulated sugar
1 cup vegetable oil
4 large eggs
1 (15-ounce) can unsweetened pumpkin
1/4 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons pumpkin pie spice
1 3/4 cups whipping cream
1/4 cup powdered sugar, sifted
1/4 teaspoon vanilla extract
1/4 cup chopped pecans, toasted

1
Combine first 3 ingredients in a medium saucepan. Cook over medium heat 5 minutes, stirring constantly, or until sugar dissolves; pour evenly into 2 lightly greased 9-inch round cakepans. Sprinkle 3/4 cup pecans evenly over brown sugar mixture in pans.
2
Beat granulated sugar and oil at
3
medium speed with an electric mixer until smooth. Add eggs, 1 at a time, beating until blended. Add pumpkin and 1/4 teaspoon vanilla, beating just until blended.
4
Combine flour and next 4 ingredients; add to pumpkin mixture, beating just until blended. Spoon over pecans in pans. Bake at 350u00b0 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 5 minutes. Carefully loosen cake from edges of pan (do not tear pecans from cake). Remove cake from pans, and cool completely on wire racks.
5
Beat 1 3/4 cups whipping cream at medium speed until frothy. Add powdered sugar and 1/4 teaspoon vanilla; beat at medium-high speed until soft peaks form.
6
Place 1 cake layer, praline side up, on a cake plate. Spread half of whipped cream over cake layer; top with remaining cake layer, praline side up. Spread remaining whipped cream over cake layer. Sprinkle with 1/4 cup toasted pecans. Cover and chill. Store in refrigerator.

2126

kcal

Calories

147

Fat

187

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3/4 cup firmly packed brown sugar, 1/3 cup butter, 3 tablespoons whipping cream, 3/4 cup chopped pecans, and more.

Yes, Pumpkin Praline Torte falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Praline Torte

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