Pumpkin Praline Torte Cake

This cake is a winner for any event! It stays moist for days (if you possibly have pieces left) and the homemade cream is the perfect partner with the pecans. Pin it, right away!!

Every time I ask my kiddos what kind of cake they want or their one wish they would pick for a holiday meal, this is their request. While it is a time investment, the end result is amazing. I made this today for our Thanksgiving meal... no pumpkin pie is needed. You need this in your life. Today.

Ingredients:

PRALINE

• 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 (15 oz can)

• 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:

1. In a heavy saucepan, combine the brown sugar, butter and cream. Cook and stir over low heat until sugar is dissolved.

2. Pour into two well-greased 9-in. round baking pans. Sprinkle with pecans; cool.

3. For the cake, in a large mixing bowl, beat the eggs, sugar and oil. Add pumpkin and vanilla.

4. Combine the dry ingredients; add to pumpkin mixture and beat just until blended together. Don't overblend.

5. 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).

6. 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.

7. For topping, in a small bowl, beat heavy whipping cream until it begins to form soft peaks (this will take a few minutes). Add confectioners’ sugar and vanilla; beat until stiff peaks form.

8. 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.

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Drop me a comment if you make this cake! I would love to know your opinion!