Pumpkin Torte Recipe

Pumpkin Torte Recipe Pumpkin Torte Recipe photo by Taste of Home Rating 5

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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Reviews for Pumpkin Torte

Pumpkin Torte Recipe

Pumpkin Torte

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(1-10) of 42 reviews

Reviewed on Mar. 29, 2013 by flkitty222

This is the best cake for Thanksgiving ,it wows the crowd to see it and it tastes even better,

Reviewed on Feb. 10, 2013 by ilovemymarine

Delicious! This recipe won't disapoint you

Reviewed on Jan. 19, 2013 by MissedMe

Very easy to make and tastes phenomenal! Only thing I changed was that I eased up on the pumpkin paste for the icing.

Reviewed on Jan. 17, 2013 by mywrapstoo

This was the best cake I ever made....and I have made many.....so yummy

Reviewed on Dec. 08, 2012 by TrishMo

Was a big hit!!!

Reviewed on Nov. 25, 2012 by dr1827

This recipe is awesome!! Everyone admired it and thought it was from a bakery. We all thought it tasted delicious. This will be my new Thanksgiving dessert!!

Reviewed on Nov. 24, 2012 by cookinfool13

I just made this for Thanksgiving and everyone loved it!

Reviewed on Nov. 24, 2012 by Iowafoodlover

This pumpkin torte is absolutely scrumptious! I made it for Thanksgiving and everyone raved about it and asked for the recipe. It was very easy to make and I will definitely be making this again.

Reviewed on Nov. 23, 2012 by sunshine0529

<p>I followed this recipe with the exception of using vegetable oil because i didn't have canola oil and cool whip. This cake was awesome!!! I made it for Thanksgiving and it was a big hit! The pumkin with the carmel was a great combination. I would defintely recommend using the pecans to top. Would make this over and over again.</p>

Reviewed on Nov. 22, 2012 by darbylights

Don't be afraid to try this one. A big hit at Thanksgiving. This one is in my recipe box as a new favorite. One guest carried it around for all to see before it was cut. It is so easy to make and goes quickly. Don't expect to have left overs!

 
 

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