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

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This beautiful layered cake has a creamy filling with a mild pumpkin flavor and a little spice. 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. —Trixie Fisher, Piqua, Ohio
TOTAL TIME: Prep: 30 min. Bake: 25 min. + cooling
MAKES:10-12 servings
TOTAL TIME: Prep: 30 min. Bake: 25 min. + cooling
MAKES: 10-12 servings


  • 1 package yellow cake mix (regular size)
  • 1 can (15 ounces) solid-pack pumpkin, divided
  • 1/2 cup milk
  • 4 large 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

Nutritional Facts

1 slice: 528 calories, 28g fat (14g saturated fat), 93mg cholesterol, 378mg sodium, 61g carbohydrate (39g sugars, 3g fiber), 7g protein.


  1. In a large bowl, combine the cake mix, 1 cup pumpkin, milk, eggs, oil 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Pumpkin Torte in Quick Cooking November/December 2005, p35

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chris_giles18 User ID: 2108383 235806
Reviewed Oct. 28, 2015

"This was my first torte and I was really kind of nervous about how it would turn out. I made this for a potluck and everyone liked it. I liked it also, but I felt like it was missing something. Maybe more nuts - like in between each layer? Mine did not turn out quite as pretty as the picture, but I still think it looked impressive especially coming from me because I am not very much on baking."

jmhoesch User ID: 7482375 234807
Reviewed Oct. 12, 2015

"Used French Vanilla cake mix and OMGoodness!!!!!!!!!!!! I omitted the nuts, just put fall festive decorative sprinkles on top, and made my own salted caramel sauce and this was TO DIE for................"

crankyankee User ID: 7233510 219340
Reviewed Jan. 31, 2015

"VERY good"

rickbonnie User ID: 8200692 219327
Reviewed Jan. 31, 2015


ilovechrisdewall User ID: 8097435 67718
Reviewed Nov. 14, 2014

"I make this every year and it's always a hit. Everyone who tastes it always asks me for the recipe. Best torte ever."

SharonPra User ID: 8068864 146456
Reviewed Nov. 4, 2014

"This was a delicious cake, as well as fantastic looking. Received many compliments. Will definitely make it again."

Mistymay72 User ID: 4806735 81031
Reviewed Oct. 9, 2014

"I used a spice cake mix. It was awesome!"

Water4Chocolate User ID: 7962831 148682
Reviewed Sep. 30, 2014

"A wonderful, easy recipe--much simpler than the "pumpkin rolls" where you have to mess with powdered sugar cloths, cake cracking, extra time, etc. It's also simple to adjust to lower-fat or no fat Cream-cheese, milk, whipped topping, and caramel sauce to suit your diet. There is no need for negative reviews of a good recipe because one doesn't have the intelligence to make those lower calorie choices on their own---or simply eat smaller portions :-) !"

Sharon214 User ID: 7914415 146455
Reviewed Sep. 29, 2014

"I have made this several times - it tastes fantastic and what a presentation - it really wows your company. And, the best part - it's so easy to make."

patcook1 User ID: 858359 81030
Reviewed Sep. 24, 2014

"I'd made this several times a few years ago and it is delicious."

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