Pumpkin Praline torte

YUM
Pumpkin Praline torte
Adapted from keyingredient.com
Pumpkin Praline torte

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from keyingredient.com

Ingredients

  • 3/4

    cup packed brown sugar

  • 1/3

    cup butter

  • 3

    tablespoons heavy whipping cream

  • 3/4

    cup chopped pecans

  • CAKE:

  • 4

    eggs

  • 1-2/3

    cups sugar

  • 1

    cup canola oil

  • 1

    (15 oz)can 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

Directions

Directions In a heavy saucepan, combine the brown sugar, butter and cream. Cook and stir over low heat until sugar is dissolved. Pour into two well-greased 9-in. round baking pans. Sprinkle with pecans; cool. 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. Carefully spoon batter over brown sugar mixture. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes; remove from pans to wire racks to cool completely. For topping, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Place one cake layer praline side up on a serving plate. Spread with 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. Yield: 14 servings.

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