PRALINE-PUMPKIN CAKE
Cake mix and purchased frosting pair up with some extras to create a scrumptious pumpkin and praline indulgence.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 16
Number Of Ingredients 13
Steps:
- Heat oven to 325°F. In 1-quart heavy saucepan, stir together butter, whipping cream and brown sugar. Cook over low heat, stirring occasionally, just until butter is melted. Pour into two ungreased 9- or 8-inch round cake pans; sprinkle evenly with 3/4 cup pecans.
- In large bowl, beat cake mix, pumpkin, water, oil, eggs and 1 teaspoon of the pumpkin pie spice with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Carefully spoon batter over pecan mixture in each pan.
- Bake 41 to 47 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
- Stir remaining 1/2 teaspoon pumpkin pie spice into frosting. To assemble cake, place 1 layer, praline side up, on serving plate. Spread with half of the frosting. Top with second layer, praline side up; spread remaining frosting to edge of layer. Drizzle with caramel topping and additional pecans. Store loosely covered in refrigerator.
Nutrition Facts : Calories 440, Carbohydrate 57 g, Cholesterol 75 mg, Fat 3 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 42 g, TransFat 2 g
PRALINE PUMPKIN TORTE
Homemade pralines, big poufs of whipped cream and spiced cake make this torte decadent to the last bite. It's perfect for an autumn day. -Esther Sinn, Princeton, Illinois
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 14 servings.
Number Of Ingredients 20
Steps:
- 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 in 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 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.
Nutrition Facts : Calories 577 calories, Fat 38g fat (13g saturated fat), Cholesterol 118mg cholesterol, Sodium 397mg sodium, Carbohydrate 56g carbohydrate (39g sugars, Fiber 3g fiber), Protein 6g protein.
PUMPKIN-PRALINE LAYER CAKE
Great holiday cake from a holiday favourite! Plan to assemble this cake no more than 1 1/2 hours before serving, so the whipped cream doesn't break down. Keep the cake chilled until it's served.
Provided by GoldsmithLissa
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- In a heavy saucepan, combine brown sugar, butter, and whipping cream. Cook over low heat until the brown sugar just dissolves, stirring occasionally. Pour mixture into two 9x1-1/2-inch round baking pans. Sprinkle evenly with the pecans. Let the mixture cool slightly.
- In a bowl, stir together the flour, baking powder, pumpkin pie spice, baking soda, and salt. Set it aside.
- In a large mixing bowl, beat together the granulated sugar, cooking oil, and eggs. Add the pumpkin and dry ingredients alternately to the oil mixture, beating until the mixture is just combined. Stir in the black walnut flavoring, if you like.
- Carefully spoon the batter over the pecan/ brown-sugar mixture in the baking pans. Place pans on a baking sheet. Bake in a 350 degree F oven for 35 to 40 minutes or until toothpicks inserted in the centers come out clean. Cool the cakes in pans on wire racks for 5 minutes. Invert them onto wire racks, replacing any brown-sugar mixture that remains in the pans. Cool before assembling.
- Meanwhile, prepare the Whipped Cream Topping. In a clean mixing bowl, beat whipping cream with an electric mixer until soft peaks form (tips curl). Add sifted powdered sugar and vanilla to taste. Beat the topping mixture until stiff peaks form (the tips stand straight).
- To assemble the cake, place one cake layer on a serving plate, praline side up. Spread with the topping. Add the second layer, praline side up. Pipe or dollop with the remaining topping. Sprinkle lightly with some additional pie spice, if you like.
Nutrition Facts : Calories 714.8, Fat 47.4, SaturatedFat 17.4, Cholesterol 145.2, Sodium 558.2, Carbohydrate 69.9, Fiber 2.4, Sugar 49.7, Protein 6.2
PUMPKIN-PRALINE LAYER CAKE
Brown sugar and pecans add their sweet praline touch to this spicy pumpkin layer cake with cream cheese frosting.
Provided by My Food and Family
Categories Dairy
Time 1h28m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Line 2 (9-inch) round pans with parchment; spray with cooking spray. Microwave butter and 3/4 cup sugar in microwaveable bowl on HIGH 2 min.; stir until blended. Pour into prepared pans; tilt pans to evenly cover bottoms. Reserve 1 Tbsp. nuts; sprinkle remaining nuts over butter mixture in pans. Beat cake mix, pumpkin, water, oil and eggs in large bowl with mixer until blended; pour over nuts in pans.
- Bake 26 to 28 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Loosen cakes from sides of pans with knife. Invert cakes onto wire racks; gently remove pans and parchment. Cool cakes completely.
- Beat cream cheese, milk and remaining sugar in medium bowl with mixer until blended. Gently stir in COOL WHIP.
- Stack cake layers, praline sides up, on serving plate, spreading half the cream cheese mixture between layers. Spread remaining cream cheese mixture onto top of cake; sprinkle with reserved nuts.
Nutrition Facts : Calories 340, Fat 19 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 70 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 0.8258 g, Sugar 0 g, Protein 4 g
PUMPKIN PRALINE CAKE
I make this cake most every Thanksgiving, it is my husband's favorite cake.
Provided by Dianne Wells
Categories Cakes
Time 1h5m
Number Of Ingredients 15
Steps:
- 1. Cook first 3 ingredients in a saucepan over low heat, stirring until sugar is dissolved. Pour into 2 greased 9" round cake pans. Sprinkle evenly with 3/4 c pecans. Cool. Beat eggs, sugar and oil. Add pumpkin and vanilla. Beat well. Combine flour and next 4 ingredients and add to pumpkin mixture. Beat until blended. Spoon batter evenly into prepared pans. Bake at 350 degrees for 30-35 min. or done. Cool layers in pans on wire racks for 5 min. Remove from pans and cool on racks. Place 1 cake layer on serving plate, praline side up. Spread evenly with whipped topping. Top with remaining layer praline side up and spread with remaining whipped cream over top of cake. Sprinkle with chopped pecans. Store in refrigerator.
- 2. For whipped topping beat whipping cream with 1 c sugar until stiff peaks form. Don't beat too much or you will have butter.
More about "pumpkin praline layer cake recipes"
PUMPKIN PRALINE CAKE - MY CAKE SCHOOL
From mycakeschool.com
5/5 (5)Estimated Reading Time 8 minsCategory Cakes And Cupcakes
- For the Praline ToppingTo a saucepan add the brown sugar, butter and cream. Cook over low heat until the brown sugar dissolves. After the sugar dissolves, cool for a bit and pour equally into the 3 prepared cake pans. Sprinkle evenly with the cup of chopped pecans. Let cool while you prepare the cake layers.
- Grease and flour three 8 x 2 inch round cake pans - Cut a waxed paper or parchment paper circle and place in the bottom of each pan.
- In a medium size bowl add the flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt. Whisk at least 30 seconds to blend. Set aside.
PUMPKIN-PRALINE LAYER CAKE | MIDWEST LIVING
From midwestliving.com
5/5 (2)Calories 704 per servingTotal Time 1 hr
PIECAKEN PUMPKIN PIE LAYER CAKE - WITH PRALINE PECANS
From mamagourmand.com
EASY PUMPKIN PRALINE BUNDT CAKE WITH CREAM CHEESE …
From theamericanpatriette.com
PUMPKIN PRALINE CAKE WITH CREAM CHEESE ICING
From southernplate.com
5/5 (1)Category Dessert
PUMPKIN BARS WITH GINGERBREAD CRUST | THE CAKE BOUTIQUE
From thecakeboutiquect.com
PUMPKIN-PRALINE LAYER CAKE RECIPE - KRAFT RECIPES | SCRUMPTIOUS ...
From pinterest.com
PRALINE PUMPKIN ROLL RECIPE | MOM ON TIMEOUT
From momontimeout.com
45 PUMPKIN RECIPES WE ABSOLUTELY LOVE | MIDWEST LIVING
From midwestliving.com
PUMPKIN-PRALINE LAYER CAKE - RECIPESRUN
From recipesrun.com
PUMPKIN PRALINE LAYER CAKE - RECIPE - COOKS.COM
From cooks.com
PUMPKIN CAKE WITH PRALINE FROSTING - BELLY FULL
From bellyfull.net
PUMPKIN PRALINE TRIFLE - DIARY OF A RECIPE COLLECTOR
From diaryofarecipecollector.com
MARBLED PUMPKIN PRALINE CAKE RECIPE - SOUTHERN LIVING
From southernliving.com
PUMPKIN PRALINE LAYER CAKE WITH WHIPPED CREAM TOPPING
From tastykitchen.com
VEGAN ALMOND PRALINE CAKE | FRAGRANT VANILLA CAKE
From fragrantvanilla.com
PRALINE-PUMPKIN CAKE RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love