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Maple Pumpkin Torte Recipe

Maple Pumpkin Torte Recipe photo by Taste of Home

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This pumpkin dessert always gets rave reviews. When people ask where I bought the cake, I smile and say that it was made with love in my own kitchen. —Dianna Wara, Washington, Illinois

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Maple Pumpkin Torte Recipe

Prep: 20 min. Bake: 20 min. + cooling

Yield: 12-14 Servings

20 20 40

Ingredients

1 package white cake mix (regular size)
3/4 cup all-purpose flour, divided
1 cup water
3/4 cup canned pumpkin
2 eggs
1/3 cup canola oil
1 teaspoon ground cinnamon
2 tablespoons brown sugar
1-1/3 cups vanilla or white chips
1/4 cup chopped pecans
FROSTING:
1 cup butter-flavored shortening
7-1/2 cups confectioners' sugar
3/4 cup milk
2 teaspoons vanilla extract
1 to 1-1/2 teaspoons maple flavoring

Directions

Grease three 9-in. round baking pans; line with waxed paper. Grease the paper and set aside. In a large bowl, combine the cake mix, 1/2 cup flour, water, pumpkin, eggs, oil and cinnamon; beat for 30 seconds on low speed. Beat for 2 minutes on medium.
Transfer a third of the batter to a small bowl; beat in brown sugar and remaining flour. Stir in chips and pecans. Pour into one prepared pan. Divide the plain batter between the two remaining pans.
Bake at 350° for 20-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large bowl, cream shortening until fluffy. Add the confectioners' sugar, milk, vanilla and maple flavoring; beat until smooth.
Place one plain cake layer on a serving platter. Top with a quarter of the frosting. Top with the pumpkin-nut cake layer. Top with a quarter of the frosting. Top with remaining plain cake layer; spread remaining frosting over top and sides of cake. Yield: 12-14 servings.

Nutritional Facts 1 serving (1 slice) equals 742 calories, 31 g fat (9 g saturated fat), 36 mg cholesterol, 270 mg sodium, 113 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Maple Pumpkin Torte in Taste of Home October/November 2005, p52

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Reviews for Maple Pumpkin Torte

Maple Pumpkin Torte

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Reviewed on Oct. 21, 2012 by abcramer

This is an excellent cake! I used buttermilk instead of water and mini cinnamon chips instead of white chips. Will make again!

Reviewed on Oct. 20, 2012 by smanjela

This is a really good, decadent dessert. Picn1k, vanilla or white chips are sold alongside the chocolate chips in the baking aisle. Just white chocolate chips in other words.

Reviewed on Oct. 20, 2012 by picn1k

I have a question; what does 1-1/3 cups vanilla or white chips mean?

Reviewed on Oct. 19, 2012 by mw68

This is for Gloria. You can buy sugar free cake mix and use brown sugar splenda instead of brown sugar. Frosting use 1 8 oz cream cheese and sugar free cool whip mixed together. If you want sweet, add splenda to it.

Reviewed on Oct. 19, 2012 by Gloria H

Sound delicious. Just wish it somehow could be made so that as a diabetic I could eat it. Over two meals worth of calories and carbs in one piece of cake!

Reviewed on Oct. 19, 2012 by moiche

really? starting with a box mix? If I have to doctor it, might as well start from flour and eggs, and leave out all the preservatives in the box mix!

Reviewed on Oct. 19, 2012 by stroblkristin

awesome torte

Reviewed on Jun. 10, 2012 by rgardner2

I make this cake for fall get togethers and I always get requests for the recipe.

Reviewed on Dec. 22, 2010 by Cork0214

My family loved this recipe! It has become our new tradition for Christmas dessert!