Sunday, October 30, 2011

31 Days of Pumpkin: Day 30

Yes They're All Ours:31 Days

Can you believe my 31 Days of Pumpkin series is almost over?  It has been lots of fun!!  When I started, I wasn't sure I could really blog about pumpkin for 31 days in a row!  But I'm almost to the finish line -- just one day left -- and I'm happy to report that my family's skin has not turned orange!  ;)

So, I'm curious -- have you tried any of my featured recipes?  If so, which one was your favorite??  

I've experienced both success and failure during this challenge, endured some duds and discovered some delicious new favorites!  I think my Top 5 Fav New Discoveries are:

Day 25 -- Pumpkin Stew
Day 24 -- Pumpkin Chocolate Cake with a Caramel Glaze
Day 21 -- Pecan Pumpkin Bread
Day 15 -- Paula Deen's Pumpkin Crunch
Day 12 -- Belgian Pumpkin Waffles

Today's featured recipe is a Praline Pumpkin Torte from Taste of Home.   

photo from Taste of Home


  • 3/4 cup packed brown sugar
  • 1/3 cup butter
  • 3 tablespoons heavy whipping cream
  • 3/4 cup chopped pecans

  • CAKE:
  • 4 eggs
  • 1-2/3 cups sugar
  • 1 cup canola oil
  • 2 cups canned pumpkin
  • 1/4 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1 teaspoon salt

  • 1-3/4 cups heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 1/4 teaspoon vanilla extract
  • Additional chopped pecans


  • 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 near 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 with 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. Yield: 14 servings.

This cake was very rich and delicious!

1 comment:

Rebecca's Refining said...

I hate to keep saying the same thing ... but again, it looks yummy! I will have to try it....but obviously NOT when Amber is home! :)

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