PRALINE-PUMPKIN CAKE
Cake mix and purchased frosting pair up with some extras to create a scrumptious pumpkin and praline indulgence.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 16
Number Of Ingredients 13
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.
Nutrition Facts : Calories 440, Carbohydrate 57 g, Cholesterol 75 mg, Fat 3 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 42 g, TransFat 2 g
PUMPKIN PRALINE CAKE
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
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 LAYER CAKE
Brown sugar and pecans add their sweet praline touch to this spicy pumpkin layer cake with cream cheese frosting.
Provided by My Food and Family
Categories Dairy
Time 1h28m
Yield 16 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 340, Fat 19 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 70 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 0.8258 g, Sugar 0 g, Protein 4 g
PRALINE PUMPKIN DESSERT
I know that pumpkin pie is for the holidays; however for a change, try this. Extra easy and super good!
Provided by Caroline Cooks
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 10
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.
PUMPKIN PRALINE MOUSSE CAKE
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
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
PUMPKIN PRALINE CHEESECAKE
Make and share this Pumpkin Praline Cheesecake recipe from Food.com.
Provided by ChamoritaMomma
Categories Cheesecake
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- In medium bow, stir together all crust ingredients except pecans; press into bottom of 9-inch springform pan. Sprinkle ½ cup pecans over crust. Refrigerate while preparing filling.
- Heat oven to 300 degrees. Place cream cheese in food processor; process until smooth and creamy. Add pumpkin, 1 cup brown sugar, cinnamon, ginger, cloves, nutmeg and allspice; pulse to combine. Add eggs two at a time; pulse until well-blended. Add rum; pulse to combine. Cheesecake also can be make with electric mixer. Pour into pan.
- Bake 65 to 75 minutes, or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped, but should not ripple as if liquid. Cool on wire rack 1 hour. Refrigerate at least 8 hours or overnight.
- Place ½ cup brown sugar and cream in small saucepan; heat over medium heat until sugar dissolves, stirring frequently. Reduce heat to medium-low; simmer 5 minutes or until thickened (you should be able to see bottom of pan when stirring). Topping will thicken more as it cools.
- Remove from heat, stir in ¾ cup pecans. Let stand until cool, 10-15 minutes. Pour over cheesecake, spreading with spatula. Refrigerate at least 30 minutes or until set. Store in refrigerator.
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.
PRALINE PUMPKIN DESSERT
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
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
PRALINE CHEESECAKE
From "Carry-Out Cuisine" by Phyllis Meras. This recipe was given to me as part of a Christmas gift from my late Aunt Donna. She used to make this every year for our Christmas Eve open house. Wonderfully rich, not meant for those light dessert seekers.
Provided by Muffin Goddess
Categories Cheesecake
Time 1h10m
Yield 1 cheesecake, 8-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees F.
- Combine crust ingredients in a small bowl.
- Press mixture into a 9- or 10- inch springform pan.
- Bake for 10 minutes in preheated oven.
- When crust is done, remove from oven and set aside.
- Increase oven temperature to 325 degrees F.
- Combine cream cheese, brown sugar, evaporated milk, flour, and vanilla in a large mixing bowl; beat well.
- Add eggs, one at a time, beating well after each addition.
- Pour filling mixture into baked crust.
- Bake at 325 degrees F for 50 minutes (center of cheesecake should still be slightly wobbly).
- Cool cheesecake completely (using whatever preferred method; everyone has their own).
- Before serving, paint the top with maple syrup and arrange whole pecans in a decorative pattern on top (I usually do it in such a way as to have one pecan per slice).
- Cover and refrigerate leftovers.
Nutrition Facts : Calories 642.5, Fat 45.2, SaturatedFat 22.2, Cholesterol 184.2, Sodium 441.3, Carbohydrate 51.5, Fiber 1.2, Sugar 40.2, Protein 10.6
PRALINE PUMPKIN DESSERT
Eat cake instead of pumpkin pie! Made easier with a cake mix and baked in a pan everyone has, this dessert feeds a crowd!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 350, Carbohydrate 28 g, Cholesterol 90 mg, Fat 4 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 23 g, TransFat 1/2 g
PRALINE BUNDT CAKE
Saw this in the December 2007 Southern Living magazine and wanted to post it before I forgot which issue I saw it in. NOTE: Make sugar pecans ahead of time.
Provided by Kathy in Fla
Categories Dessert
Time 1h55m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- CAKE:.
- Arrange 1 cup pecans in a single layer on a baking sheet. Bake at 350°F for 5 to 7 minutes or until toasted. Cool on a wire rack 15 minutes or until completely cool.
- Reduce oven temperature to 325°F.
- Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add brown sugar, beating until well blended. Add eggs, 1 at a time, beating just until blended after each addition.
- Sift together 2 1/2 cups flour and next 3 ingredients. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in toasted pecans and vanilla. Spoon batter into a greased and floured 12-cup Bundt pan.
- Bake at 325°F for 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and let cool 30 minutes or until completely cool.
- Prepare Praline Icing, and spoon immediately over cake. Sprinkle top of cake with Sugared Pecans.
- ICING:.
- Bring first 3 ingredients to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute. Remove from heat; whisk in powdered sugar and vanilla until smooth. Stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Use immediately.
- SUGAR PECANS:.
- Whisk egg white until foamy; add pecans, and stir until evenly coated.
- Stir together sugars; sprinkle over pecans. Stir gently until pecans are evenly coated. Spread pecans in a single layer in a lightly greased aluminum foil-lined 15- x 10-inch jelly-roll pan.
- Bake at 350°F for 18 to 20 minutes or until pecans are toasted and dry, stirring once after 10 minutes. Remove from oven, and let cool 30 minutes or until completely cool.
- Note: Store pecans in a zip-top plastic freezer bag at room temperature up to 3 days or freeze up to 3 weeks. Makes 5 cups.
- Use some to decorate the praline bundt cake and enjoy the leftovers.
Nutrition Facts : Calories 1025.1, Fat 66.2, SaturatedFat 24.6, Cholesterol 161.8, Sodium 416.5, Carbohydrate 103.8, Fiber 4.7, Sugar 77.3, Protein 11.4
MINI PUMPKIN CAKES WITH PRALINE SAUCE
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
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.
PRALINE PUMPKIN PIE I
This is an easy pumpkin pie that everyone loved at a church dinner. Different from the same old filling. It has a layer of pralines on the bottom of the pie shell, and then is filled with a stove top cooked filling. Garnish with whipped topping and chopped pecans.
Provided by Loye Schulthess
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 330.4 calories, Carbohydrate 40.1 g, Cholesterol 23 mg, Fat 18 g, Fiber 2.6 g, Protein 4.4 g, SaturatedFat 7 g, Sodium 347.9 mg, Sugar 28.7 g
PRALINE CAKE
This store-bought cake mix is topped with a delicious home-made praline 'frosting' that caramelizes after a few minutes in the oven.
Provided by Hillary Quinn
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 1h30m
Yield 12
Number Of Ingredients 7
Steps:
- Prepare and bake cake mix according to package directions for a 9x13 inch pan. When done, allow cake to cool and leave in pan. Preheat oven to 400 degrees F (200 degrees C).
- In a large saucepan, combine brown sugar, flour, butter and egg. Cook over low heat for 3 minutes, or until thickened. Remove from heat and stir in pecans and vanilla. Spread over cake. Place in preheated oven for 8 to 10 minutes.
Nutrition Facts : Calories 379.5 calories, Carbohydrate 53.1 g, Cholesterol 36.7 mg, Fat 18 g, Fiber 1.1 g, Protein 3.2 g, SaturatedFat 6.2 g, Sodium 348.5 mg, Sugar 36.8 g
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