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Pecan Praline Pumpkin Torte

Heather, Sprinkle Bakes

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.
1 hr Prep Time
30 min Cook Time
  • Prep Time: 1 hr
  • Cook Time: 30 min
  • Servings: 12 servings

Servings: 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

Instructions

Step 1

Preheat oven to 350°F.

Step 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.

Step 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.

Step 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.

Step 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.

Step 6

This cake can be served at room temperature, but it’s also very tasty when served chilled!