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Maple Pumpkin Torte Recipe

Maple Pumpkin Torte Recipe

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 YIELD:12-14 servings

Ingredients

  • 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
  • FROSTING:
  • 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

Directions

  • 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.

Nutritional Facts

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

Reviews for Maple Pumpkin Torte

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MY REVIEW
Alicia1022 User ID: 7489517 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....:)"

MY REVIEW
abcramer User ID: 6849584 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!"

MY REVIEW
smanjela User ID: 6851887 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."

MY REVIEW
picn1k User ID: 5000686 79884
Reviewed Oct. 20, 2012

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

MY REVIEW
mw68 User ID: 2575160 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."

MY REVIEW
Gloria H User ID: 4846781 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!"

MY REVIEW
moiche User ID: 6923332 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!"

MY REVIEW
stroblkristin User ID: 6895165 131077
Reviewed Oct. 19, 2012

"awesome torte"

MY REVIEW
rgardner2 User ID: 1949071 153318
Reviewed Jun. 10, 2012

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

MY REVIEW
Cork0214 User ID: 5717241 98799
Reviewed Dec. 22, 2010

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

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