CARAMEL PECAN PUMPKIN CAKE
Think slow cooker as a cake-maker for some seriously yummy dessert that is easy enough for Sunday brunch and tasty enough for Thanksgiving Day-and frees up oven space on holidays, too. -Julie Peterson, Crofton, Maryland
Provided by Taste of Home
Categories Desserts
Time 2h15m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk together the next 5 ingredients; add to creamed mixture alternately with pumpkin, beating well after each addition., Line a 5-qt. round slow cooker with heavy duty foil extending over sides; spray with cooking spray. Spread batter evenly into slow cooker. Cook, covered, on high, until a toothpick inserted in center comes out clean, about 2 hours. To avoid scorching, rotate the slow-cooker insert one-half turn midway through cooking, lifting carefully with oven mitts. Turn off slow cooker; let stand, uncovered, 10 minutes. Using foil, carefully lift cake out of slow cooker and invert onto a serving plate., Drizzle caramel syrup over cake; top with pecans. Serve warm.
Nutrition Facts : Calories 473 calories, Fat 25g fat (13g saturated fat), Cholesterol 123mg cholesterol, Sodium 561mg sodium, Carbohydrate 59g carbohydrate (35g sugars, Fiber 2g fiber), Protein 7g protein.
PUMPKIN PECAN TORTE
I don't really like using cake mixes, but this is an exception..I made this for my Dads Birthday, and he loved it..he didn't want to share ..lol..it was delicious.. This makes a beautiful presentation for Thanksgiving..
Provided by Cassie *
Categories Cakes
Time 50m
Number Of Ingredients 15
Steps:
- 1. Heat oven to 350 degree For cake, in large mixing bowl combine wafer crumbs, 1 cup chopped pecans and 3/4 cup butter. Beat at medium speed, scraping bowl often, until crumbly, 1 to 2 minutes. Press mixture evenly on bottom of 3 greased and floured 9 inch round cake pans. In the same bowl combine cake mix, pumpkin, 1/4 cup butter and eggs. Beat at medium speed, scraping bow often, until well mixed, 2 to 3 minutes.
- 2. Spread 1 3/4 cups batter over crumbs in each pan. Bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes; remove from pans, to cooling rack. Cool completely.
- 3. For filling: In a small mixing bowl combine powdered sugar, 2/3 cup butter, cream cheese and vanilla. Beat at medium speed, scraping bowl often, until light and fluffy, 2 to 3 minutes.
- 4. On serving plate layer 3 cakes, nut side down, with 1/2 cup filling spread between each layer. With remaining filling, frost sides only of cake. Spread caramel topping over top of cake, drizzling some over the frosted sides. Arrange pecan halves in ring on top of cake. Store refrigerated... Tip: To remove cake easily from pan, place wire rack on top of cake and invert; repeat with remaining layers.
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 TORTE
This beautiful layered cake has a creamy filling with a mild pumpkin flavor and a little spice. It's quick and always turns out so well. The nuts and caramel topping add a nice finishing touch. -Trixie Fisher, Piqua, Ohio
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., Combine cake mix, 1 cup pumpkin, eggs, milk, oil and 1 teaspoon pie spice; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pans. , Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks; cool completely., Beat cream cheese until light and fluffy. Beat in confectioners' sugar and the remaining pumpkin and pie spice until smooth. Fold in whipped topping., Using a long serrated knife, cut each cake horizontally in half. Place 1 cake layer on a serving plate; spread with a fourth of the filling. Repeat 3 times. Drizzle with caramel topping; sprinkle with pecans. Store in refrigerator.
Nutrition Facts : Calories 476 calories, Fat 24g fat (12g saturated fat), Cholesterol 82mg cholesterol, Sodium 367mg sodium, Carbohydrate 58g carbohydrate (41g sugars, Fiber 1g fiber), Protein 6g protein.
PECAN PUMPKIN PIE
Steps:
- Preheat the oven to 400 degrees. Prepare the pie crust by rolling it out and crimping the edge to form a highstanding rim.
- For the pecan filling, whisk the eggs in a bowl until foamy. Stir in the corn syrup or maple syrup, brown sugar, vanilla, salt and pecans. Spread the pecan filling over the bottom of the pie crust. Bake for about 20 minutes, until the filling is set and slightly puffed.
- Meanwhile, whisk the eggs for the pumpkin filling and stir in the pumpkin puree, milk, brown sugar, cinnamon, ginger, salt, and vanilla until well blended.
- When the pecan filling has set, remove it from the oven. Pour the pumpkin filling over the pecan layer and bake for about 40 minutes, until the pumpkin layer is set in the middle.
- Decorate by pressing toasted pecan halves around the outside edge of the pie. Cool for at least 20 minutes before cutting. Serve warm or at room temperature.
PECAN TORTE
This is an old family recipe that uses our Texas pecans. I've made it often for birthdays and family gatherings. My brother-in-law said it was the only cake he's ever eaten in which the cake tastes as good as the frosting!
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12-16 servings.
Number Of Ingredients 13
Steps:
- In a bowl, beat egg yolks and sugar until thick and lemon-colored, about 5-6 minutes. Combine pecans and bread crumbs; stir into yolk mixture with vanilla. In another bowl, beat the egg whites until stiff peaks form; fold into batter. Divide evenly among three greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 25-30 minutes or until cakes test done. Cool for 10 minutes before removing from pan; cool completely on a wire rack. For frosting, combine milk and cornstarch in a saucepan until well blended. Add chocolate chips. Cook and stir over medium heat until thickened. Cool to room temperature. In a bowl, cream butter and confectioners' sugar. Add vanilla and beat until smooth. Stir in chocolate mixture; beat until fluffy. Spread between cooled cake layers. Frost top and sides. Garnish with pecans if desired.
Nutrition Facts : Calories 525 calories, Fat 30g fat (13g saturated fat), Cholesterol 192mg cholesterol, Sodium 203mg sodium, Carbohydrate 60g carbohydrate (52g sugars, Fiber 2g fiber), Protein 9g protein.
FROZEN PUMPKIN MOUSSE TORTE WITH CARAMEL-PECAN TOPPING
Categories Rum Dairy Ginger Nut Dessert Bake Thanksgiving Pecan Pumpkin Fall Cinnamon Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 17
Steps:
- For Crust:
- Preheat oven to 350°F. Finely chop nuts and sugar in processor. Add butter and blend, using on/off turns, until moist crumbs form. Using plastic wrap as aid, press mixture onto bottom and all the way up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides, covering completely. Freeze 10 minutes. Bake crust until golden, about 10 minutes. Cool.
- For Filling:
- Whisk 1 cup cream, sugar and yolks in heavy medium saucepan. Stir constantly over medium heat until candy thermometer registers 160° about 6 minutes. Strain into large bowl. Using electric mixer, beat mixture until cool and slightly thickened, about 8 minutes. Beat in pumpkin, corn syrup, rum and spices.
- Using electric mixer, beat remaining 1 1/2 cups cream in large bowl to medium-stiff peaks. Fold cream into pumpkin mixture. Transfer filling to crust. Cover and freeze overnight.
- For Topping:
- Arrange pecans side by side atop torte, covering completely. Drizzle 1/2 cup caramel sauce over, covering nuts completely (pan will be filled to top). Freeze until caramel sets, at least 3 hours or overnight.
- Run sharp knife around pan sides to loosen torte. Release pan sides. Stir remaining caramel sauce in heavy small saucepan over medium heat until warm. Slice torte and serve with sauce.
PUMPKIN PECAN PRALINE TORTE RECIPE - (4.7/5)
Provided by Suesee50
Number Of Ingredients 23
Steps:
- Preheat the oven to 350°F. Place a parchment cutout into each cake pan and brush paper and sides with melted butter or spray with baking spray. Sprinkle evenly with flour and shake out excess, set aside. Blend and sift together flour, baking soda, baking powder, cinnamon, ginger, allspice and salt. Set aside. In a bowl large enough to hold all ingredients whisk egg using a hand held or stand mixer until well blended, add sugar and whip until thick and pale, about 5 minutes. On low speed add vanilla and pumpkin. Stir in flour and mix until just combined. Scoop and divide evenly into prepared pans. Place in oven and bake until the center of the cakes bounce back when lightly pressed with a finger or an inserted toothpick comes out clean, about 13 to 15 minutes. For frosting mix cream cheese and soft butter on low speed until blended. Add one cup of powdered sugar and mix on low speed until blended. Gradually add remaining powdered sugar and mix on low to medium speed until light and fluffy. Add vanilla and mix well. In a saucepan bring all the ingredients to a boil excluding the pecans. Boil for 3 minutes ensuring that the mixture will not boil over. Remove from heat and stir in the pecans. Set aside. Remove parchment paper from one cake round and place cake on a serving platter. Frost the surface with approximately 1/3 inch cream cheese frosting. Remove parchment paper from second layer and place onto frosted cake round. Frost once again with cream cheese frosting. Remove parchment paper from third layer and place onto frosted cake round. If caramel topping is too firm to spread onto surface heat briefly until slightly softened. Do not allow to get warm! Spread onto surface of cake.
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PUMPKIN TORTE RECIPE WITH PECAN CRUST - FIVE SILVER SPOONS
From fivesilverspoons.com
Servings 12Estimated Reading Time 3 minsCategory DessertCalories 359 per serving
- Preheat the oven to 375 degrees. Set oven rack in the middle position. Spray a 9-inch springform pan with nonstick cooking spray.
- To make the Crust: Combine the pecans, flour, brown sugar, butter, and salt in the bowl of a food processor fitted with the steel blade. Process until the pecans are finely ground. Transfer the crust mixture to the prepared pan. With your hands or the bottom of a dry measuring cup, pat mixture into an even layer. Place the pan on a baking sheet for easier handling.
- To make the Filling: In a large bowl, whisk the eggs. Add the remaining filling ingredients and whisk until smooth. Pour the filling over the crust in the pan. Bake for about 30 minutes, or until the filling is set around the edges but still wobbly in the center.
- To make the Streusel: As the torte is baking, in a medium bowl, combine the flour, oats, brown sugar, cinnamon, nutmeg, and salt. Mix until well combined. Add the butter pieces and, using your fingers, rub the butter into the other ingredients until the mixture is evenly moistened and clumpy. Stir in the pecans and refrigerate until ready to use.
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4.4/5 (9)Calories 550 per servingServings 16
- Combine wafer crumbs, chopped pecans and 1/2 cup butter in bowl. Beat at medium speed, scraping bowl often, until mixture resembles coarse crumbs. Press mixture evenly onto bottom of prepared pans.
- Combine cake mix, pumpkin, 1/4 cup butter, eggs and water in same bowl. Beat at medium speed, scraping bowl often, until well mixed. Spread 1 1/2 cups batter over crumbs in each pan. Bake 18-23 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans. Cool completely.
- Combine powdered sugar, 2/3 cup butter, cream cheese and vanilla in bowl. Beat at medium speed, scraping bowl often, until light and fluffy.
PECAN PRALINE PUMPKIN TORTE - RECIPES | GO BOLD WITH BUTTER
From goboldwithbutter.com
- Preheat oven to 350°F. Spray two 9x3-inch round cake pans with flour-based baking spray and line bottoms of pans with parchment.
- In a medium saucepan, stir together brown sugar, butter and 3 tablespoons cream over low heat until melted, about 5 minutes.
- Divide 1 cup of chopped pecans between the pans, sprinkling evenly.Beat eggs, sugar and oil in bowl of an electric mixer until well blended; stir in pumpkin and 1/2 teaspoon vanilla extract.
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