Praline Pumpkin Torte Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


Praline Layer
  • 3/4 cups - packed brown sugar
  • 1/3 cups - butter (no substitutes)
  • 3 tablespoons - whipping cream
  • 3/4 cups - chopped pecans
  • Cake
  • 4 - eggs
  • 1 2/3 cups - sugar
  • 1 cups - vegetable oil
  • 2 cups - cooked or canned pumpkin
  • 1/4 teaspoons - vanilla
  • 2 cups - flour
  • 2 teaspoons - baking powder
  • 2 teaspoons - pumpkin pie spice
  • 1 teaspoons - baking soda
  • 1 teaspoons - salt
  • Topping
  • 1 3/4 cups - whipping cream
  • 1/4 cups - confectioners' sugar
  • 1/4 teaspoons - vanilla
  • - additional chopped pecans and caramel syrup, for topping
  • Directions:

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

    For Cake:
    In a mixing bowl, beat eggs, sugar and oil; add pumpkin and vanilla. Combine dry ingredients; add to pumpkin mixture and beat just until blended. Carefully spoon over brown sugar mixture in pans.

    Bake at 350 degrees F for 30 to 35 minutes or until toothpick inserted near center comes out clean. Cool for 5 minutes; remove from pans to wire racks to cool completely.

    For Topping:
    In a mixing bowl, beat cream until soft peaks form; beat in sugar and vanilla.

    Place one cake layer, praline side up, on a serving plate. Spread two-thirds of cream mixture over cake. Top with second cake layer and remaining whipped cream; sprinkle with additional pecans, if desired. Drizzle with caramel.

    Store in refrigerator.

    Brief Description

    Praline pumpkin layered cake with creamy vanilla center filling, topped with more vanilla cream, pecans, and a drizzle of caramel.

    Main Ingredient:


    Category:  Cakes

    Cuisine:  Southern

    Prep Time: 45 min
    Cook Time: 50 min


    Delightful served at Afternoon Tea.


    Titus Home


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    Posted On:

    December 5, 2018

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