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Pumpkin Patch Torte Recipe

Pumpkin Patch Torte Recipe photo by Taste of Home

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This Halloween cake is unforgettably moist and delicious, and not too sweet. The frosting's subtle maple flavor is the perfect accompaniment to the pumpkin cake. —Taste of Home Test Kitchen

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Pumpkin Patch Torte Recipe

Prep: 25 min. Bake: 20 min. + cooling

Yield: 12 Servings

25 20 45

Ingredients

1 can (15 ounces) solid-pack pumpkin
1 cup packed brown sugar
1/2 cup sugar
4 eggs
1/2 cup canola oil
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
FROSTING:
1 cup maple syrup
2 egg whites
1/4 teaspoon cream of tartar
3 drops green food coloring
1 drop yellow food coloring
Candy pumpkins

Directions

Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper. In a large bowl, combine the pumpkin, sugars, eggs and oil until well blended. Combine the flour, baking powder, baking soda, cinnamon, ginger and salt; gradually add to pumpkin mixture. Pour batter into prepared pan.
Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before inverting onto a wire rack to cool completely. Carefully remove waxed paper.
For frosting, in a large heavy saucepan over low heat, combine the syrup, egg whites and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating until frosting reaches 160°, about 8 minutes. Transfer to a large bowl. Beat on high speed until frosting forms stiff peaks, about 7 minutes. Remove 1/4 cup frosting to a small bowl; tint with green and yellow food coloring and set aside.
Cut cake widthwise into thirds. Place one layer on a serving plate; spread with a third of the frosting. Repeat layers. Arrange pumpkins on cake; add vines with the green frosting. Yield: 12 servings.

Originally published as Pumpkin Patch Torte in Halloween Party Favorites 2009 , p23

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Reviews for Pumpkin Patch Torte

Pumpkin Patch Torte

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Reviewed on Nov. 08, 2012 by jance1a

You should freeze the cake and use cream cheese frosting.

Reviewed on Oct. 29, 2012 by TheDix

Frustrating...could not get the egg white mixture to have stiff peaks. Could be the weather (?) or that I didn't have a candy thermometer. Made it a cake in a 9 x 13 dish. More trouble to make than it was worth.

Reviewed on Oct. 29, 2012 by JessBella6

The cake had great flavor but I didn't love the maple frosting.

Reviewed on Oct. 18, 2012 by Summy

I'm going to try making this recipe, but I'll do it the way my Mom would have made it: like a jelly roll. Since it's nice and thin, I'm going to spread the frosting on the cake without cutting it into pieces. Then just roll it up! Hopefully it will work :)

Reviewed on Oct. 15, 2012 by nancywho

This cake had a very nice taste and was moist. I followed the directions and took it to a picnic 5 minutes away and by the time I arrived it had slid apart and was a mess and impossible to straighten. I wish I had read the reviews before I made it. The icing was very good and worth the time it took to make it. I might make it again but not in layers but one layer in a 9x13 pan.

Reviewed on Feb. 13, 2011 by Tess1919

Made this for a fall birthday. Delicious cake, although I make cream cheese frosting instead of the recipe's icing. It was a hit at the party. Also easy way to decorate.

Reviewed on Nov. 06, 2010 by beadlooms

Everything went fine until I put the frosting on the Torte. What a mess! Slip sliding away! Toothpicks all over! The cake is nice and moist but could hardly taste the pumpkin in it. It tasted more like a spice cake than anything. For all my effort I was very disappointed. 15 minutes of beating the frosting was not worth the effort.

Reviewed on Nov. 03, 2010 by Happpymomof3

I agree, the cake was good but would do a cream cheese frosting next time. My cake slid all around too!

Reviewed on Nov. 03, 2010 by nanabernice

The cake was deliciously moist, next time I will use less ginger (my family doesn't like the spice),but they absolutely loved the frosting. I used real grade B maple syrup. The layers did slip, I had to stick in skewers also! Next time I will probably leave it in one layer and pile the frosting on top. But the cake is a definite keeper!

Reviewed on Nov. 01, 2010 by grandmma2002

made this for a halloween party yesterday. it was delicious but had a problem with layers shifting.finally propped it up with turkey skewers and called it a disaster cake. everyone thought it looked like a halloween cake which meant it didnt look perfect but it tasted delicious.

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