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Pumpkin Torte

1 package (18-1/4 ounces) yellow cake mix
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

In a large bowl, combine the cake mix, 1 cup pumpkin, milk, eggs, eggs

Printed from tasteofhome.com Sep 7, 2008

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Pumpkin Torte cont.

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.