ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Praline Pumpkin Torte

Monica Buck
Yield Makes about 12 servings
Notes: You can bake the cakes (through step 3) up to 1 day ahead; cover and store at room temperature. Up to 6 hours ahead, assemble layers; cover with a large inverted bowl or pan and chill. Prep and Cook Time: about 1 hour, plus 1 1/2 hours to cool cakes.

Ingredients

  • 3/4 cup firmly packed brown sugar
  • 1/3 cup butter
  • 3 tablespoons plus 1 3/4 cups whipping cream
  • 1 cup chopped pecans
  • 4 large eggs
  • 1 2/3 cups granulated sugar
  • 1 cup vegetable oil
  • 2 cups canned cooked pumpkin
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice (or 3/4 teaspoon each ground cinnamon, ginger, and nutmeg)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 cup powdered sugar

Nutrition Information

  • calories 676
  • caloriesfromfat 59 %
  • protein 6.3 g
  • fat 44 g
  • satfat 14 g
  • carbohydrate 66 g
  • fiber 2 g
  • sodium 481 mg
  • cholesterol 129 mg

How to Make It

  1. Preheat oven to 350°. Butter two 9-inch round cake pans. Line bottoms of pans with cooking parchment. In a heavy 1- to 2-quart pan over low heat, stir brown sugar, butter, and 3 tablespoons whipping cream until melted and blended, about 5 minutes. Pour half the brown sugar mixture into each of the cake pans. Sprinkle 3/4 cup chopped pecans evenly into pans.

  2. In a bowl, with a spoon, beat eggs, granulated sugar, and oil until well blended. Stir in pumpkin and 1/2 teaspoon vanilla. In a bowl, whisk together flour, baking powder, pumpkin pie spice, baking soda, and salt to blend. Whisk dry ingredients into pumpkin mixture until well blended. Pour half the batter into each of the pans; smooth top.

  3. Bake until a toothpick inserted in center of cakes comes out clean, 30 to 35 minutes. Let cool in pans on racks about 5 minutes, then invert onto racks and remove pans and paper. Let cool completely, about 1 1/2 hours.

  4. Up to 6 hours before serving, in a bowl, with an electric mixer on high speed, beat remaining 1 3/4 cups whipping cream until soft peaks form. On low speed, beat in powdered sugar and remaining 1/2 teaspoon vanilla just until blended. Set one cake layer, pecan praline side up, on a serving platter. Spread two-thirds of the whipped cream mixture over the top. Set second layer, praline side up, on top. Cover with remaining whipped cream mixture. Sprinkle with remaining 1/4 cup chopped pecans.