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Pumpkin Torte Recipe

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This beautiful layered cake has a creamy filling with a mild pumpkin flavor and a little spice. It's quick and always turns out so well. The nuts and caramel topping add a nice finishing touch, but you could also try other toppings as a variation. —Trixie Fisher, Piqua, Ohio

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Pumpkin Torte Recipe

Prep: 30 min. Bake: 25 min. + cooling

Yield: 10-12 Servings

30 25 55

Ingredients

1 package yellow cake mix (regular size)
1 can (15 ounces) solid-pack pumpkin, divided
1/2 cup milk
4 eggs
1/3 cup canola oil
1-1/2 teaspoons pumpkin pie spice, divided
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (16 ounces) frozen whipped topping, thawed
1/4 cup caramel ice cream topping
1/3 cup chopped pecans, toasted

Directions

In a large bowl, combine the cake mix, 1 cup pumpkin, milk, eggs, oil and 1 teaspoon pumpkin pie spice; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans.
Bake at 350° for 25-30 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.
In a large bowl, beat the cream cheese until light and fluffy. Add the confectioners' sugar and remaining pumpkin and pumpkin pie spice; beat until smooth. Fold in whipped topping.
Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with a fourth of the filling. Repeat layers three times. Drizzle with caramel topping; sprinkle with pecans. Store in the refrigerator. Yield: 10-12 servings.

Nutritional Facts 1 serving (1 slice) equals 528 calories, 28 g fat (14 g saturated fat), 93 mg cholesterol, 378 mg sodium, 61 g carbohydrate, 3 g fiber, 7 g protein.

Originally published as Pumpkin Torte in Quick Cooking November/December 2005, p35

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Pumpkin Torte

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Reviewed on Feb. 18, 2011 by gingerriss

This was amazing. I honestly cant believe it was that good. I didnt use nuts or carmel and it was WONDERFUl

Reviewed on Feb. 09, 2011 by Miss Olivia Jean

I'm 15 and made this for a Pumpkin Recipe Contest and won 3rd Place, it was delicious, and my boyfriend absolutely loved it! ...Will Definitely be making it again!

Reviewed on Jan. 22, 2011 by thedwick

I've made this several times - especially when I want to make an impression.

Reviewed on Jan. 04, 2011 by lj211

Great, but making a pumkin pie is easier and tastes the same.

Reviewed on Nov. 18, 2010 by CamSharon

I love this cake. It takes a little time to make but it is well worth the effort. I always bring home very little leftovers, if any. I made it for our church staff luncheon and they thought it was wonderful.

Reviewed on Nov. 18, 2010 by jwinston

This recipe was easy to make and and big hit. It has a beautiful presentation.

Reviewed on Nov. 12, 2010 by barbe52

i made this great cake yesterday !! made it in a 9""/13" pan . worked out well. So moist and light at the same time. Winner for this thanksgiving.

'Thanks for the best ever cake"

Reviewed on Nov. 11, 2010 by 2boyz4sarah

I make this every year for Holiday gatherings and carry ins.

Reviewed on Nov. 11, 2010 by rainbow 2

This is so good and easy to make looks like you have spent hours. I have made this twice and always get the same comment "WOW".... Will probably make this for Thanksgiving. Thanks for sharing .

Reviewed on Oct. 30, 2010 by fronke

I just made this torte for a church dinner. It was very easy to prepare. The only change I made was to use a bundt pan instead of two 9" cake pans. This allowed for alot of creativity when decorating. I will be making this one again.

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