Two of the season’s most beloved flavors are combined in one delicious cake! It’s simple to assemble and makes a great alternative to pumpkin pie for Thanksgiving Day dessert.

Praline Pecan Pumpkin Torte

Pecan Praline Pumpkin Torte

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour, 30 minutes

Yield: 12 servings

Ingredients

  • 1 cup light brown sugar, loosely packed
  • 1/3 cup unsalted butter
  • 1 3/4 cups plus 3 tablespoons heavy cream, divided
  • 1 1/4 cups chopped pecans, divided
  • 4 eggs
  • 1 2/3 cups granulated sugar
  • 1 cup vegetable oil
  • 2 cups canned pumpkin puree
  • 1 teaspoon vanilla extract, divided
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 cup powdered sugar

Directions

  1. Preheat oven to 350°F.
  2. Spray two 9x3-inch round cake pans with flour-based baking spray and line bottoms of pans with parchment. In a medium saucepan, stir together brown sugar, butter and 3 tablespoons cream over low heat until melted, about 5 minutes. Pour brown sugar mixture into prepared pans, dividing equally. Divide 1 cup of chopped pecans between the pans, sprinkling evenly.
  3. Beat eggs, sugar and oil in bowl of an electric mixer until well blended; stir in pumpkin and 1/2 teaspoon vanilla extract. Whisk together flour, baking powder, baking soda, pumpkin pie spice and salt in a separate bowl. Add dry ingredients to pumpkin mixture and stir until incorporated. Pour half of the batter into each pan and smooth tops using a rubber spatula.
  4. Bake 30 to 35 minutes, until a toothpick inserted in center of cakes comes out clean. Let cool in pans about five minutes, then invert out onto racks and remove paper. Let cool completely.
  5. Beat remaining 1 3/4 cups cream in a large bowl with mixer on high speed until soft peaks form. Gradually add in powdered sugar and remaining vanilla extract. Set one cake layer on a serving plate, pecan praline side up. Spread two-thirds of whipped cream mixture over top, and add second cake layer with praline side up. Top with remaining whipped cream mixture and sprinkle with remaining pecans.
  6. This cake can be served at room temperature, but it’s also very tasty when served chilled!

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COMMENTS

2 thoughts on “Pecan Praline Pumpkin Torte

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  1. Takiyah Hurd said:

    My Husband and I made this tonight and it turned out great! I used dark brown sugar cause we already had some and figured the only difference would be the darker color. We tasted the crumbs and we can’t wait for the family to join us for this treat!!!!

  2. Krissy said:

    I made this for Thanksgiving. My family loved it! Will be making this again. Thank you for the recipe