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Pumpkin Patch Torte

 Pumpkin Patch Torte
This Halloween cake is unforgettably moist and delicious, and not too sweet. The frosting's subtle maple flavor is the perfect accompaniment to the pumpkin cake. —Taste of Home Test Kitchen
12 ServingsPrep: 25 min. Bake: 20 min. + cooling


  • 1 can (15 ounces) solid-pack pumpkin
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 4 eggs
  • 1/2 cup canola oil
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 cup maple syrup
  • 2 egg whites
  • 1/4 teaspoon cream of tartar
  • 3 drops green food coloring
  • 1 drop yellow food coloring
  • Candy pumpkins


  • Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper;
  • grease the paper. In a large bowl, combine the pumpkin, sugars, eggs
  • and oil until well blended. Combine the flour, baking powder, baking
  • soda, cinnamon, ginger and salt; gradually add to pumpkin mixture.
  • Pour batter into prepared pan.

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Pumpkin Patch Torte (continued)

Directions (continued)

  • Bake at 350° for 20-25 minutes or until a toothpick inserted near
  • the center comes out clean. Cool for 5 minutes before inverting onto
  • a wire rack to cool completely. Carefully remove waxed paper.
  • For frosting, in a large heavy saucepan over low heat, combine the
  • syrup, egg whites and cream of tartar. With a portable mixer, beat
  • on low speed for 1 minute. Continue beating until frosting reaches
  • 160°, about 8 minutes. Transfer to a large bowl. Beat on high
  • speed until frosting forms stiff peaks, about 7 minutes. Remove 1/4
  • cup frosting to a small bowl; tint with green and yellow food
  • coloring and set aside.
  • Cut cake widthwise into thirds. Place one layer on a serving plate;
  • spread with a third of the frosting. Repeat layers. Arrange pumpkins
  • on cake; add vines with the green frosting. Yield: 12 servings.