Pumpkin Pumpkin Praline Cake Recipes

PUMPKIN PRALINE CAKE

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.

PRALINE PUMPKIN DESSERT

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom and sides of 13x9-inch pan. In medium bowl, beat pumpkin, milk, eggs, sugar and 4 teaspoons pumpkin pie spice with wire whisk until smooth. Pour into pan.
• Sprinkle dry cake mix over pumpkin mixture. Sprinkle with pecans. Pour melted butter evenly over top.
• Bake 50 to 60 minutes or until knife inserted in center comes out clean. Cool 30 minutes.
• To serve, cut dessert into 4 rows by 3 rows. Serve warm or chilled with dollop of whipped cream sprinkled with pumpkin pie spice. Store covered in refrigerator.

PUMPKIN-PRALINE LAYER CAKE

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.

PRALINE-PUMPKIN CAKE

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.

PRALINE PUMPKIN TORTE

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.

PUMPKIN PRALINE CAKE

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.

PUMPKIN PRALINE MOUSSE CAKE

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.

PUMPKIN-PRALINE LAYER CAKE

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.

PRALINE PUMPKIN DESSERT

Steps:

• Heat oven to 350°.
• Grease bottom and sides of 13x9” baking dish, with shortening.
• Beat pumpkin, milk, eggs, sugar and 4 teaspoons pumpkin pie spice in medium bowl with wire whisk until smooth.
• Pour into pan.
• Sprinkle dry cake mix over pumpkin mixture.
• Sprinkle with pecans.
• Pour melted butter evenly over top of dessert.
• Bake 50-60 minutes or until knife inserted in center comes out clean.
• Cool slightly.
• To serve, cut dessert into 4 rows by 3 rows.
• Serve warm or chilled with dollop of whipped cream sprinkled with pumpkin pie spice.
• Store covered in refrigerator.

PRALINE PUMPKIN PIE I

Steps:

• Melt the butter or margarine in a saucepan, and stir in the 1/2 cup chopped pecans and brown sugar. Cook until bubbly. Spread over the bottom of cooled pie shell.
• Combine custard mix, white sugar, and spices in a 2 quart saucepan. Stir in evaporated milk, milk, and pumpkin puree. Cook while stirring until bubbly. Cover, and cool for 10 minutes.
• Pour pumpkin custard filling into pie shell, and chill until firm.

MINI PUMPKIN CAKES WITH PRALINE SAUCE

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.

PUMPKIN PRALINE CAKE

Steps:

• Mix the filling ingredients together and chill.
• Preheat the oven to 350 degrees.
• Grease and flour a Bundt pan.
• Beat the cake ingredients together for four minutes.
• Pour half of the batter into the pan.
• Roll the chilled filling into a log and place it over the batter, being careful not to let it touch the sides of the pan.
• Cover with the remaining batter.
• Bake for one hour.
• Let the cake cool for 45 minutes to an hour in the pan before inverting it onto a plate.*please note that the time necessary to chill the filling is not included in the prep time*.

PRALINE PUMPKIN DESSERT

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.