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Pumpkin Praline Torte

Pumpkin Praline Torte has two layers of moist pumpkin cake flavored with fall spices and a sweet, crunchy praline topping. Layered with fresh whipped cream.

  • Prep15 min
  • Cook30 min
  • Total45 min
  • Serves18
  • Rating5.0
Pumpkin Praline Torte

Pumpkin Praline Torte has two layers of moist pumpkin cake flavored with fall spices and a sweet and crunchy praline topping. It is layered and topped with fresh whipped cream. Fall dessert doesn’t get any better than this made from scratch cake.

Pumpkin Praline Cake on a cake stand.

This Pumpkin Praline Torte is a little like the pumpkin version of this Chocolate Praline Cake. I don’t think you can go wrong with praline anything.

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Praline Pumpkin Torte

I love that there is no need to cover this cake in frosting. I’m not very patient when it comes to spreading frosting. It’s super quick and easy to just spread a thick layer of whipped cream between the cake layers and plop the rest of the whipped cream right on top. It may not look like it, but this is really a fuss-free cake.

Whether it be the ending to a fall dinner or it takes a place on your Thanksgiving table, this Pumpkin Praline Torte won’t let you down!

Recipe Tip

Be aure to use canned pumpkin puree and NOT pumpkin pie filling.

Tips For Whipping Cream

When making whipped cream, you want to make sure the cream is really cold so don’t remove it from the refrigerator until you are ready to whip it. Also it helps to stick the bowl and the beaters you are going to use in the refrigerator for a little while.

Storage

This cake will stay moist for a long time but unfortunately whipped cream tends to break down after a few days. Store in the refrigerator.

Easy Praline Pumpkin Cake

More Pumpkin Desserts

Adapted from Taste of Home

Close-up of Pumpkin Cake covered with pecans.

Disclosure: This post may contain affiliate links.

Ingredients

Cake Batter

Whipped Topping

Equipment 9-inch cake pans, Electric Stand Mixer

Steps

  1. 1

    Preheat oven to 350 degrees and grease 2 9-inch cake pans with Crisco . (Or use baking spray.)

  2. 2

    Combine brown sugar, butter, and 3 tablespoons heavy cream in a medium saucepan. Heat over medium heat, stirring frequently until butter is melted and sugar has dissolved.

  3. 3

    Divide mixture evenly between the 2 cake pans. Sprinkle 1/2 cup pecans into each pan. Let cool while you make cake batter.

  4. 4

    In a large bowl, use an electric mixer to beat eggs, sugar, and oil.

  5. 5

    Mix in vanilla extract and pumpkin.

  6. 6

    In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, allspice and salt.

  7. 7

    Gradually add flour mixture to pumpkin mixture until just blended.

  8. 8

    Use a spoon and drop batter by spoonfuls over the brown sugar mixture, dividing the batter evenly between the pans.

  9. 9

    Bake for 30 to 35 minutes. Set a baking sheet beneath the pans because a little batter may overflow.

  10. 10

    Let cakes cool in pans for 5 minutes and then invert onto cooling racks to cool completely. If you let them cool too long in the pans, they will start to stick.

  11. 11

    Make Whipped Cream. Beat heavy cream until it begins to thicken. Add powdered sugar and vanilla and beat until stiff peaks form.

  12. 12

    Place 1 cake layer on a cake stand, pecan side up. Spread 3/4 of whipped cream on top. Top with the second layer.

  13. 13

    Place remaining whipped cream in the middle of the top layer. Sprinkle with pecans. Store in refrigerator.

Nutrition

  • Calories458
  • Carbs44
  • Protein4
  • Fat30
  • Sodium291
  • Fiber2
  • Sugar32

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