Pumpkin Praline Mousse Cake Recipes

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PRALINE PUMPKIN TORTE



Praline Pumpkin Torte image

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

3/4 cup packed brown sugar
1/3 cup butter
3 tablespoons heavy whipping cream
3/4 cup chopped pecans
CAKE:
4 large 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
TOPPING:
1-3/4 cups heavy whipping cream
1/4 cup confectioners' sugar
1/4 teaspoon vanilla extract
Additional chopped pecans, optional

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.

PRALINE PUMPKIN MOUSSE



Praline Pumpkin Mousse image

Pop these pretty Praline Pumpkin Mousse cups in the fridge and you're just 4 hours away from wowing your guests. Try Praline Pumpkin Mousse for your next event.

Provided by My Food and Family

Categories     Home

Time 4h15m

Yield 10 servings, 1/2 cup each

Number Of Ingredients 8

1 cup cold milk
1 can (15 oz.) pumpkin
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1-1/4 tsp. pumpkin pie spice
2 cups thawed COOL WHIP Whipped Topping
1/2 cup chopped pecans
1 Tbsp. butter or margarine, melted
1/3 cup packed brown sugar

Steps:

  • Beat first 4 ingredients in large bowl with whisk 2 min. (Mixture will be thick.) Stir in COOL WHIP. Spoon into dessert glasses.
  • Refrigerate 4 hours. Meanwhile, toss nuts with butter and sugar.
  • Sprinkle nut mixture over desserts just before serving.

Nutrition Facts : Calories 190, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

PUMPKIN PRALINE CAKE



Pumpkin Praline Cake image

Move over, pumpkin pie! And let your crowd eat cake.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h30m

Yield 15

Number Of Ingredients 15

1 cup packed brown sugar
1/2 cup butter or margarine
1/4 cup whipping (heavy) cream
3/4 cup chopped pecans
2 3/4 cups Gold Medal™ all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 1/2 cups granulated sugar
1 cup vegetable oil
4 eggs
1 can (15 ounces) pumpkin (not pumpkin pie mix)

Steps:

  • Heat oven to 350°F. Heat brown sugar, butter and whipping cream in 2-quart saucepan over medium heat, stirring occasionally, until butter is melted. Pour into ungreased rectangular pan, 13x9x2 inches. Sprinkle with pecans.
  • Mix flour, baking powder, cinnamon, salt, baking soda, nutmeg and cloves; set aside. Beat sugar, oil, eggs and pumpkin in large bowl with electric mixer on medium speed 1 minute, scraping bowl constantly. Gradually beat in flour mixture on medium speed 2 minutes, scraping bowl occasionally. Carefully spoon batter over pecan mixture.
  • Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Place heatproof serving tray upside down onto pan; turn tray and pan over. Let pan remain over cake a few minutes. Cool completely, about 1 1/2 hours.

Nutrition Facts : Calories 495, Carbohydrate 56 g, Cholesterol 75 mg, Fat 5, Fiber 2 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 330 mg

PUMPKIN PRALINE MOUSSE CAKE



Pumpkin Praline Mousse Cake image

Butterscotch pudding and canned pumpkin make this mousse cake a creamy, dreamy delight-and it's ready for the freezer in a mere 20 minutes.

Provided by My Food and Family

Categories     Home

Time 3h

Yield 12 servings

Number Of Ingredients 9

1 cup finely crushed gingersnaps
1-1/3 cups pecans, chopped, divided
2 Tbsp. sugar
5 Tbsp. butter or margarine, melted
2 pkg. (3.4 oz. each) JELL-O Butterscotch Flavor Instant Pudding
1 cup cold milk
1 can (15 oz.) pumpkin
1-1/4 tsp. pumpkin pie spice
2 cups thawed COOL WHIP Whipped Topping

Steps:

  • Heat oven to 375°F.
  • Mix crushed gingersnaps, 1 cup nuts, sugar and butter; press firmly onto bottom of 9-inch springform pan. Bake 10 min.; cool.
  • Beat pudding mix and milk in large bowl with whisk 2 min. Add pumpkin and pumpkin pie spice; beat until blended. Spoon 1-1/2 cups pudding mixture over crust. Gently stir COOL WHIP into remaining pudding mixture; pour over pudding mixture in pan.
  • Sprinkle remaining nuts around top edge of cake; freeze 2 hours or overnight. Let stand 30 min. before slicing.

Nutrition Facts : Calories 290, Fat 18 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 15 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

PRALINE MOUSSE



Praline Mousse image

Provided by Craig Claiborne And Pierre Franey

Categories     dessert

Time 30m

Yield About six cups

Number Of Ingredients 7

1 cup pulverized praline (see recipe)
3 eggs, separated
1/2 cup, plus 4 tablespoons, sugar
1 cup milk
1 envelope unflavored gelatin
2 tablespoons cold water
1 cup heavy cream

Steps:

  • Prepare the praline and set aside.
  • Preheat the oven to 425 degrees.
  • In a saucepan, put the yolks, one- half cup of the sugar and the milk. Bring to the simmer and cook until the mixture achieves a custardlike texture. Do not overcook or the eggs will curdle. Remove from the heat immediately.
  • Blend the gelatin with the water until it is softened. Stir this into the custard mixture and stir until dissolved. Pour and scrape the mixture into a mixing bowl. Let it stand until cool.
  • Put the egg whites in one large mixing bowl, the cream in another.
  • Beat the whites until they are almost stiff and add two tablespoons of sugar. Continue beating until they are stiff.
  • Beat the cream until it is almost stiff and add the remaining two tablespoons of sugar. Continue beating until it is stiff.
  • Add half of the whites to the egg-yolk sauce and beat them in. Add the remaining whites, folding them in gently. Fold in the cream.
  • Continue folding while gradually sprinkling the praline on top. Chill until set.

PUMPKIN PRALINE CAKE



Pumpkin Praline Cake image

Make and share this Pumpkin Praline Cake recipe from Food.com.

Provided by greyghost

Categories     Dessert

Time 50m

Yield 15 serving(s)

Number Of Ingredients 15

1 cup packed brown sugar
1/2 cup butter
1/4 cup heavy cream
3/4 cup chopped pecans
2 3/4 cups flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 1/2 cups sugar
1 cup vegetable oil
4 eggs
1 (15 ounce) can pumpkin puree

Steps:

  • Heat oven to 350°F.
  • Heat brown sugar, butter and cream in 2-quart saucepan over medium heat, stirring occasionally until butter is melted.
  • Pour into ungreased 9x13-inch pan.
  • Sprinkle with pecans.
  • Mix flour, baking powder, cinnamon, salt, baking soda, nutmeg, and cloves. Set aside.
  • Beat sugar, oil, eggs, and pumpkin in large bowl on medium speed for 1 minute, scraping bowl constantly.
  • Gradually beat in flour mixture on medium speed for 2 minutes, scraping bowl occasionally.
  • Carefully spoon batter over pecan mixture.
  • Bake 30-35 minutes or until toothpick inserted in center comes out clean.
  • Cool for 10 minutes, then place heatproof serving tray upside down onto pan; turn tray and pan over.
  • Let pan remain over cake for few minutes.
  • Cool completely.

Nutrition Facts : Calories 478.8, Fat 27.7, SaturatedFat 7.5, Cholesterol 78.1, Sodium 315.8, Carbohydrate 55, Fiber 1.5, Sugar 34.9, Protein 5

PRALINE PUMPKIN DESSERT



Praline Pumpkin Dessert image

I came across this recipe in a grocery store flyer just before Canadian Thanksgiving. I am not a pumpkin pie fan although the rest of the family is. I should say they were. The dessert is all gone but half of a pumpkin pie remains. This will be a new tradition at our Thanksgiving table. Serve with whipped cream.

Provided by Esther

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h35m

Yield 16

Number Of Ingredients 8

1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
1 cup white sugar
3 eggs
4 teaspoons ground cinnamon
1 (18.25 ounce) package butter pecan cake mix
1 ½ cups chopped pecans
¾ cup butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Whisk pumpkin, evaporated milk, sugar, eggs, and cinnamon together in a bowl until smooth; pour into prepared baking pan. Sprinkle cake mix and pecans over pumpkin mixture; top with melted butter.
  • Bake in the preheated oven until a knife inserted in the center of the dessert comes out clean, 50 to 60 minutes. Cool for 30 minutes before slicing.

Nutrition Facts : Calories 383.6 calories, Carbohydrate 45.1 g, Cholesterol 64.6 mg, Fat 21.7 g, Fiber 2.1 g, Protein 5 g, SaturatedFat 8.3 g, Sodium 356.8 mg, Sugar 31.1 g

MINI PUMPKIN CAKES WITH PRALINE SAUCE



Mini Pumpkin Cakes with Praline Sauce image

My family's favorite holiday dessert is a real Southern treat. A warm praline sauce and sprinkling of pecans make each small pound cake even more decadent. -Diane Roark, Conway, Arkansas

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 6 loaves (3 slices each).

Number Of Ingredients 17

2-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
2 cups canned pumpkin
4 large eggs
2 cups sugar
1/2 cup canola oil
1/2 cup butter, melted
PRALINE SAUCE:
1 cup packed brown sugar
1/4 cup butter
1/4 cup heavy whipping cream
1 cup chopped pecans

Steps:

  • In a large bowl, combine the first seven ingredients. In another bowl, beat the pumpkin, eggs, sugar, oil and butter until well blended. Gradually stir into dry ingredients just until blended. , Transfer to six greased and floured 5-3/4x3x2-in. loaf pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For sauce, in a small saucepan, combine the brown sugar, butter and cream. Cook and stir over medium heat until sugar is dissolved. Pour over cakes; top with pecans.

Nutrition Facts : Calories 399 calories, Fat 21g fat (7g saturated fat), Cholesterol 65mg cholesterol, Sodium 284mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 2g fiber), Protein 4g protein.

FROZEN PRALINE MOUSSE CAKE



Frozen Praline Mousse Cake image

Categories     Coffee     Dessert     Almond     Summer     Bon Appétit

Yield Makes 12 servings

Number Of Ingredients 15

For almond meringue
1 1/3 cups whole almonds (about 6 ounces)
1 cup sugar
4 large egg whites
1 tablespoon all purpose flour
For praline cream
1/2 cup plus 3/4 cup sugar
2 tablespoons plus 1/4 cup water
3/4 cup sliced almonds (about 3 ounces)
6 large egg yolks
1 large egg
1 tablespoon dark corn syrup
2 tablespoons Irish cream liqueur
2 teaspoons instant espresso powder
2 cups chilled whipping cream

Steps:

  • Make meringue:
  • Preheat oven to 250°F. Line 10-inch-diameter springform pan with parchment paper. Lightly oil paper and pan sides. Finely grind whole almonds and 1/4 cup sugar in processor. Using electric mixer, beat egg whites in large bowl to soft peaks. Gradually add remaining 3/4 cup sugar and beat until stiff but not dry. Beat in ground almond mixture and flour. Spread mixture evenly over parchment paper in pan. Bake until dry, about 1 1/2 hours. Cool completely in pan.
  • Make praline cream:
  • Lightly oil rimmed baking sheet. Combine 1/2 cup sugar and 2 tablespoons water in heavy small saucepan over medium-low heat. Stir until sugar dissolves. Increase heat to medium-high and boil without stirring until mixture turns deep amber color, brushing down sides of pan with wet pastry brush and swirling occasionally, about 6 minutes. Stir in sliced almonds. Immediately pour mixture onto prepared sheet. Cool. Break praline into pieces and finely grind in processor.
  • Whisk egg yolks, egg, remaining 3/4 cup sugar, and 1/4 cup water in large bowl to blend. Set over saucepan of simmering water and whisk until mixture thickens and instant-read thermometer registers 160°F, about 5 minutes. Remove bowl from over water. Using electric mixer, beat mixture until thick and cool, about 5 minutes. Whisk in corn syrup, liqueur, and espresso powder. Fold in ground praline.
  • Using electric mixer, beat whipping cream in another large bowl until stiff peaks form. Fold whipped cream into praline mixture. Spread praline cream over almond meringue in pan, smoothing top. Freeze overnight. (Can be made up to 1 week ahead. Cover tightly and keep frozen.) Cut cake into slices and serve frozen.

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2019-11-01 Whisk the pumpkin, eggs, brown sugar, cornstarch, salt, cinnamon, ginger, nutmeg, cloves, black pepper, cream, and milk together in a large bowl until completely combined and smooth. If desired, you can use an electric mixer for this step. Remove pie weights (and parchment) from crust. Pour filling into warm crust.
From sallysbakingaddiction.com


PUMPKIN PRALINE CAKE RECIPE - LIFEMADEDELICIOUS.CA
2017-01-19 Mix flour, baking powder, cinnamon, salt, baking soda, nutmeg and cloves; set aside. Beat sugar, oil, eggs and pumpkin in large bowl with electric mixer on medium speed 1 minute, scraping bowl constantly.
From lifemadedelicious.ca


RECIPES - BETTYCROCKER.COM
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PRALINE PUMPKIN CAKE - JAMIE GELLER
2011-10-16 July 2, 2022. Love Jamie; Recipes; Menus; Holidays; Videos; Meal Plans; Shop; Meal Plans; Email Newsletter; Shop Our Collection
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