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"This beautiful layered cake has a creamy filling with a mild pumpkin flavor and a little spice," says Trixie Fisher of Piqua, Ohio. "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."
This recipe is:
Contest Winning
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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Reviewed on Jan. 09, 2012 by katlaydee3
This is really good. I made it for my mother's birthday dinner.
Reviewed on Dec. 26, 2011 by smileitssmith
SO great!
Reviewed on Nov. 17, 2011 by dunkel
Very easy to put together. Not too heavy of a dessert. Might not use as much whipped topping next time. I had filling left over.
Reviewed on Nov. 16, 2011 by memaw99
I made this cake to see if we would like it. We loved it! I'm making it again for Thanksgiving company.
Reviewed on Nov. 13, 2011 by kjordet
I made this for my mom's birthday and it looked so fancy but was so easy to put together. Sometimes a pumpkin cake can taste and feel so heavy but this seemed really light.
Reviewed on Nov. 05, 2011 by fun2crop
This cake is as fabulous as it looks. It makes a fabulous presentation and tastes even better. Everyone thought I had fussed over this dessert, but it was so easy. This will be an annual dessert for our Thanksgiving dinner from now on.
Reviewed on Oct. 23, 2011 by taster56
Sorry but this recipe is not an award winner in our family. I wish that I could say that this was as great tasting as the photo makes it look but I can?t. I am an experienced baker and I followed the directions to a tee but what I ended up with was a lop-sided and heavy mess. The cake was very condensed and thick in texture. The frosting tasted great and was as light tasting as it looks in the photo but the pecans on the top layer added a slightly bitter taste to the topping. The ingredient that made the taste unique was the caramel topping. My family and I agree that this recipe is not a keeper. BUT, I did use this frosting on a boxed spice cake, made as directed, and topped it with finely chopped walnuts and drizzled the caramel ice cream topping over the finished, frosted, cake. It was so delicious that I took it to our family reunion where it was a big hit and voted a keeper.
Reviewed on Oct. 03, 2011 by 3samoyed
This is a great dessert. 12 ounces is plenty of cool whip. I always get great reviews when I make this.
Reviewed on Sep. 10, 2011 by Dawn-Rae
I've made this recipe numerous times and everyone always loves it. And I love that it's so easy to make!
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