All Things Pumpkin
- Jamie
- Oct 2, 2012
- 3 min read
Updated: Dec 29, 2019
One of my most favorite things about Fall is everything and anything pumpkin. I had homemade Pumpkin Spiced Coffee with French Vanilla creamer this morning to get my day going and it just made me smile. I like exploring the pumpkin patch for the oddest shape pumpkin we can find, in addition to the biggest, the smallest and the most colorful.
I mentioned in my last blog that I was going to start sharing recipes of mine so it’s only fitting that this blog will showcase my famous, to die for, my kids beg for it, Pumpkin Pecan Praline Torte Cake! I only make this cake once a year so that it always seems like a special celebration and because it is homemade (meaning no cake box mixes here!). This cake will stay best in the fridge and will keep moist until the last bite! If this wets your whistle and makes your mouth drool, I have also listed many other links to delicious-looking pumpkin recipes that I want to try, sorted out by category (I know – I’m OCD on this organizational type of thing).
Because I have yet to make my cake this year, I don’t have pictures to add to this post, so I have to admit this photo was taken from www.BettyCrocker.com. However, I do NOT use Betty’s recipe because again, I do not use a pre-made cake mix for this recipe. No worries, I will take lots the next time! Also, if you search for other Pumpkin Cake recipes that are similar to this one, I recommend not using any cream cheese. Now I love cream cheese as much as the next person, but I prefer not to add it to this recipe, keeping the taste profile on pumpkin.
Pumpkin Pecan Praline Torte Cake
Ingredients
3/4 cup packed brown sugar
1/3 cup butter (no substitutes)
3 tablespoons heavy whipping cream
3/4 cup chopped pecans
CAKE:
4 eggs
1-2/3 cups sugar
1 cup vegetable oil
2 cups canned pumpkin
1/4 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
2-1/2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon salt
TOPPING:
1-3/4 cups heavy whipping cream
1/4 cup confectioners’ sugar
1/4 teaspoon vanilla extract
Additional chopped pecans
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 mixing bowl, beat the eggs, sugar and oil. Add pumpkin and vanilla. Combine the dry ingredients; gradually add to pumpkin mixture and beat just until blended together.
Carefully spoon batter over brown sugar mixture (I use a large tablespoon and spoon slowly, the praline mix will try to spread – don’t panic). 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. Make sure to soak your empty cake pans right away so the praline doesn’t set and become hard for the dishwasher.
For topping, in a small bowl, beat heavy whipping cream until it begins to thicken (this will take a few minutes). 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, spreading cream out to the edges. Sprinkle the top with additional pecans. Store in the refrigerator. Yield: 14 servings.
For my diabetic son, the Nutritional Data: 1 slice (calculated without additional pecans) equals 577 calories, 38 g fat (13 g saturated fat), 118 mg cholesterol, 397 mg sodium, 56 g carbohydrate, 3 g fiber, 6 g protein. HOLY YUMMINESS!
Please enjoy and post your comments, especially if you try it. Suggestions or changes you made to the recipe are welcome as well. We only get better at baking together.
Here are the other promised pumpkin recipes I pulled together for you.
Other Cakes:
Pumpkin Crunch Cake (try both of these different recipes) – A Culinary Journey with Chef Dennis or The Picky Apple
Pumpkin Pie Coffee Cake – Tablespoon
Cupcakes:
Pumpkin Cupcakes with Maple Cream Cheese Icing – Sweetopia
Pumpkin Cupcakes with Salted Caramel Buttercream – Made in Melissa’s Kitchen
Cookies:
Perfect Pumpkin Cookies – My Baking Addiction
Pumpkin Spiced Oatmeal Pecan Cookies – Skinnytaste.com
Pumpkin (& Chocolate Chip) Cookies – Just a Pinch
Miscellaneous:
Glazed Pumpkin Buttermilk Donuts – Barefoot and Baking
Pumpkin Pancakes with Cinnamon Syrup – Tastes Better from Scratch
Pumpkin Spice Cinnamon Rolls – Grumpy’s Honeybunch
Pumpkin Pie Vodka Shots (to be made AFTER kiddos go to bed) – Sweetology
Thank you everyone for taking the time to read my blogs and to try some of these recipes. Stay tuned for more of my famous homemade recipes from my personal card box soon! P.S. Mad props to Pinterest for existing and making this search so easy! I have a board there with all these recipes with pictures and many, many more – feel free to follow me!
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