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Pumpkin Praline Torte

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“I don’t think that I have tasted this pumpkin praline torte recipe, but it was one of my mothers recommended recipes so I thought I would throw it in. Give it a try and let me know what you think.”

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1/3 cup butter
3/4 cup brown sugar
3 Tbs whipping cream
1 3/4 cups sugar
1 cup vegetable oil
4 eggs
1 15oz can of pumpkin pie filling
1/4 tsp vanilla
3/4 cup chopped pecans
2 cups flour
2 tsp baking powder
1 tsp soda
1 tsp salt
2 tsp pumpkin pie spice
1 3/4 cup whipping cream
3/4 cup powdered sugar
1/2 tsp vanilla.


Cook brown sugar, butter, and whipping cream on low until sugar and butter melts. Pour into 2- 8 inch round greased cake pans. Sprinkle 3/4 cup of chopped pecans on top of sugar mixture. In separate bowl, beat the sugar and vegetable oil until smooth. Add one egg at a time. Add pumpkin and vanilla. In another bowl blend flour, baking powder, soda, salt, pumpkin pie spice. Add to the wet ingredients. Pour over the sugar mixture in pans and bake at 350 degrees for 3 minutes. Cool 5 minutes and remove to rack. Take 1 3/4 cup whipping cream and add 3/4 cup powdered sugar, and 1/2 tsp vanilla. Place a cake layer with pecan side up and spread 1/2 of the whipping cream mixture. Put other cake on top and repeat. Cover the entire cake in the whipping cream mixture. Garnish the top with pecans, caramel, or shaved chocolate.

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