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Pumpkin Torte

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

10-12 ServingsPrep: 30 min. Bake: 25 min. + cooling

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

2 of 2

Pumpkin Torte (continued)

Directions (continued)

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.

Nutrition 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.