Yield
Makes 1 (9-inch) layer cake

This sweet treat is an oh-so-decadent choice for your Thanksgiving dessert table. Praline and pumpkin are the epitome of fall flavor, and this Praline-Pumpkin Torte is one of the most comforting desserts of the season. The recipe was first published in Southern Living in 2001, and it’s a yearly autumn favorite of readers and editors. If you haven’t made it yet, don’t go another day without this tasty torte in your life!

How to Make It

Step 1

Cook first 3 ingredients in a saucepan over low heat, stirring until sugar dissolves. Pour into 2 greased 9-inch round cakepans; sprinkle evenly with 3/4 cup pecans. Cool.

Step 2

Beat eggs, sugar, and oil at medium speed with an electric mixer. Add pumpkin and vanilla; beat well.

Step 3

Combine flour and next 4 ingredients; add to pumpkin mixture, beating until blended. Spoon batter evenly into prepared cakepans.

Step 4

Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool cake layers in pans on wire racks 5 minutes; remove from pans, and cool on wire racks.

Step 5

Prepare Whipped Cream Topping: Beat cream until soft peaks form. Add sugar and vanilla, beating until blended.

Step 6

Place 1 cake layer on a serving plate, praline side up; spread evenly with Whipped Cream Topping. Top with remaining layer, praline side up, and spread remaining Whipped Cream Topping over top of cake. Sprinkle cake with chopped pecans. Store in refrigerator.