Maple Pumpkin Torte Recipe
Maple Pumpkin Torte Recipe photo by Taste of Home
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Maple Pumpkin Torte Recipe

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This pumpkin dessert always gets rave reviews. When people ask where I bought the cake, I smile and say that it was made with love in my own kitchen. —Dianna Wara, Washington, Illinois
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
MAKES:12-14 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
MAKES: 12-14 servings


  • 1 package white cake mix (regular size)
  • 3/4 cup all-purpose flour, divided
  • 1 cup water
  • 3/4 cup canned pumpkin
  • 2 eggs
  • 1/3 cup canola oil
  • 1 teaspoon ground cinnamon
  • 2 tablespoons brown sugar
  • 1-1/3 cups vanilla or white chips
  • 1/4 cup chopped pecans
  • 1 cup butter-flavored shortening
  • 7-1/2 cups confectioners' sugar
  • 3/4 cup milk
  • 2 teaspoons vanilla extract
  • 1 to 1-1/2 teaspoons maple flavoring

Nutritional Facts

1 slice: 742 calories, 31g fat (9g saturated fat), 36mg cholesterol, 270mg sodium, 113g carbohydrate (79g sugars, 2g fiber), 5g protein .


  1. Grease three 9-in. round baking pans; line with waxed paper. Grease the paper and set aside. In a large bowl, combine the cake mix, 1/2 cup flour, water, pumpkin, eggs, oil and cinnamon; beat for 30 seconds on low speed. Beat for 2 minutes on medium.
  2. Transfer a third of the batter to a small bowl; beat in brown sugar and remaining flour. Stir in chips and pecans. Pour into one prepared pan. Divide the plain batter between the two remaining pans.
  3. Bake at 350° for 20-30 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.
  4. For frosting, in a large bowl, cream shortening until fluffy. Add the confectioners' sugar, milk, vanilla and maple flavoring; beat until smooth.
  5. Place one plain cake layer on a serving platter. Top with a quarter of the frosting. Top with the pumpkin-nut cake layer. Top with a quarter of the frosting. Top with remaining plain cake layer; spread remaining frosting over top and sides of cake. Yield: 12-14 servings.
Originally published as Maple Pumpkin Torte in Taste of Home October/November 2005, p52

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Alicia1022 153329
Reviewed Nov. 17, 2013

"I absolutely love this recipe I make it every year for my husband Thanksgiving feast at work and get great comments....:)"

abcramer 131953
Reviewed Oct. 21, 2012

"This is an excellent cake! I used buttermilk instead of water and mini cinnamon chips instead of white chips. Will make again!"

smanjela 131952
Reviewed Oct. 20, 2012

"This is a really good, decadent dessert. Picn1k, vanilla or white chips are sold alongside the chocolate chips in the baking aisle. Just white chocolate chips in other words."

picn1k 79884
Reviewed Oct. 20, 2012

"I have a question; what does 1-1/3 cups vanilla or white chips mean?"

mw68 130907
Reviewed Oct. 19, 2012

"This is for Gloria. You can buy sugar free cake mix and use brown sugar splenda instead of brown sugar. Frosting use 1 8 oz cream cheese and sugar free cool whip mixed together. If you want sweet, add splenda to it."

Gloria H 98805
Reviewed Oct. 19, 2012

"Sound delicious. Just wish it somehow could be made so that as a diabetic I could eat it. Over two meals worth of calories and carbs in one piece of cake!"

moiche 151373
Reviewed Oct. 19, 2012

"really? starting with a box mix? If I have to doctor it, might as well start from flour and eggs, and leave out all the preservatives in the box mix!"

stroblkristin 131077
Reviewed Oct. 19, 2012

"awesome torte"

rgardner2 153318
Reviewed Jun. 10, 2012

"I make this cake for fall get togethers and I always get requests for the recipe."

Cork0214 98799
Reviewed Dec. 22, 2010

"My family loved this recipe! It has become our new tradition for Christmas dessert!"

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