Back to Pumpkin Torte

Print Options

 
 
 Print
Pumpkin Torte Recipe

Pumpkin Torte Recipe

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 YIELD:10-12 servings

Ingredients

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

Directions

  • 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.

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.