Nutrition Facts

  • One serving:
  • (1 piece)
  • Calories:
  • 528
  • Fat:
  • 27 g
  • Saturated Fat:
  • 5 g
  • Cholesterol:
  • 62 mg
  • Sodium:
  • 328 mg
  • Carbohydrate:
  • 70 g
  • Fiber:
  • 3 g
  • Protein:
  • 5 g


Cherry Cream Torte

When you set this gorgeous dessert on the table, your guests will sing your praises. You're the only one who has... View this recipe »


 

Country-Style Thanksgiving Dinner

If you're looking for a way to enjoy some simpler times this holiday season, forgo the fine table linens,... Read this article »



Chopped Nuts

When a recipe calls for "1 cup nuts, chopped," what does this mean? Should I measure a cup of nuts first and then... Read more »


Sunk in the Center

What causes a cake to sink in the center after it has baked and starts cooling? How can I prevent this from... Read more »

Pecan Pumpkin Torte

Taste of Home's Holiday & Celebrations Cookbook
Try a FREE ISSUE of Taste of Home!

Times were lean when I was younger, so we would tend a big vegetable garden packed with tomatoes, beans, zucchini and pumpkin. I've been relying on the recipe for this pretty pumpkin cake for years.

SERVINGS: 12-16

CATEGORY: Dessert

METHOD: Baked

TIME: Prep: 20 min. Bake: 40 min. + cooling

Ingredients:

  • 2 cups all-purpose flour
  • 2-1/2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 eggs
  • 3 cups canned pumpkin
  • 2 cups sugar
  • 1-1/2 cups vegetable oil
  • 1/2 cup chopped pecans
  • FROSTING:
  • 2/3 cup whipped cream cheese
  • 3-3/4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 3 to 4 teaspoons milk
  • pecan halves, optional

Directions:

In a large mixing bowl, combine the first five ingredients. In another bowl, whisk the eggs, pumpkin, sugar and oil. Add to the dry ingredients and mix well. Stir in chopped pecans. Pour into three greased 9-in. round baking pans. Bake at 350° for 40-50 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 small mixing bowl, beat the cream cheese and confectioners' sugar until smooth. Beat in the vanilla and enough milk to achieve a spreading consistency. Place one cake layer on a serving platter; spread with a third of the frosting. Repeat layers twice. Garnish with pecan halves if desired. Yield: 12-16 servings.


Post a Comment

Taste of Home - Try it Risk Free
Simple & Delicious - Free Issue Offer
Free issue offer

FREE Light Dessert Newsletter

Get deceptively delicious light dessert recipes emailed to you weekly.