Ww Praline Pumpkin Cake Recipes

LOW-FAT PUMPKIN SPICE CAKE RECIPE

Steps:

• Position a rack in the center of the oven and preheat the oven to 350F degrees. Lightly mist a 12-cup Bundt pan with nonstick cooking spray and then dust it with flour.
• Place the cake mix, pumpkin, oil, water, eggs and cinnamon in a large mixing bowl. Beat with an electric mixer on low speed until the ingredients are blended together, about 30 seconds.
• Stop and scrape down the sides of the bowl with a rubber spatula.
• Beat the mixture on medium speed for another 1 - 2 minutes longer, until the batter is smooth and thick.
• Pour the batter into the prepared Bundt pan and smooth out the top with the rubber spatula.
• Bake the cake until the top springs back when you press it lightly with a finger, 42 to 48 minutes.
• Remove the pan from the oven and place it on a wire rack to cool for 10 to 15 minutes.
• Run a long, sharp knife around the edges of the cake and shake the pan gently to loosen it. Invert the cake onto a wire rack.
• Let the cake cool completely, about 30 minutes more.
• Sprinkle with confectioner's sugar or drizzle with a little caramel sauce, if desired

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.

WW PRALINE PUMPKIN CAKE

Steps:

• Preheat oven to 350.
• Coat bottom and sides of a 13x9 pan with cooking spray.
• Stir pumpkin, milk, egg substitute, sugar and pumpkin pie spice together until smooth.
• Pour into pan.
• Sprinkle dry cake mix over pumpkin and gently press it into pumpkin mixture to moisten.
• Sprinkle cake with pecans and then drizzle margarine evenly over the top.
• Bake for 50-60 minutes or until a knife inserted in the center of the cake comes out clean.
• Cool before slicing into 16 pieces.
• 5 Points per piece.

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.