Name: Praline Pumpkin Torte
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 3/4 cup packed brown sugar -; 1/3 cup butter -; 3 tablespoons heavy whipping cream -; 3/4 cup chopped pecans -; Cake: -; 4 large eggs, room temperature -; 1-2/3 cups sugar -; 1 cup canola oil -; 2 cups canned pumpkin -; 1/4 teaspoon vanilla extract -; 2 cups all-purpose flour -; 2 teaspoons baking powder -; 2 teaspoons pumpkin pie spice -; 1 teaspoon baking soda -; 1 teaspoon salt -; Topping: -; 1-3/4 cups heavy whipping cream -; 1/4 cup confectioners' sugar -; 1/4 teaspoon vanilla extract -; Additional chopped pecans, optional -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Praline Pumpkin Torte

1. 3/4 cup packed brown sugar -

2. 1/3 cup butter -

3. 3 tablespoons heavy whipping cream -

4. 3/4 cup chopped pecans -

5. Cake: -

6. 4 large eggs, room temperature -

7. 1-2/3 cups sugar -

8. 1 cup canola oil -

9. 2 cups canned pumpkin -

10. 1/4 teaspoon vanilla extract -

11. 2 cups all-purpose flour -

12. 2 teaspoons baking powder -

13. 2 teaspoons pumpkin pie spice -

14. 1 teaspoon baking soda -

15. 1 teaspoon salt -

16. Topping: -

17. 1-3/4 cups heavy whipping cream -

18. 1/4 cup confectioners' sugar -

19. 1/4 teaspoon vanilla extract -

20. Additional chopped pecans, optional -

How to cook deliciously - Praline Pumpkin Torte

1. Stage

In a heavy saucepan, combine the brown sugar, butter and cream. Cook and stir over low heat until sugar is dissolved. Pour into 2 well-greased 9-in. round baking pans. Sprinkle with pecans; cool.

2. Stage

For cake, in a large bowl, beat the eggs, sugar and oil. Add pumpkin and vanilla. Combine the flour, baking powder, pie spice, baking soda and salt; gradually add to pumpkin mixture just until blended.

3. Stage

Carefully spoon batter over brown sugar mixture. Bake at 350° until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 5 minutes; remove from pans to wire racks to cool completely.

4. Stage

For topping, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form.

5. Stage

Place 1 cake layer, praline side up, on a serving plate. Spread two-thirds of the whipped cream mixture over cake. Top with second cake layer and remaining whipped cream. Sprinkle with additional pecans if desired. Store in the refrigerator.