Pumpkin Torte Recipe
- 1 package yellow cake mix (regular size)
- 1 can (15 ounces) solid-pack pumpkin, divided
- 4 large eggs
- 1/2 cup 2% milk
- 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
- Pecan halves, toasted
- 1. Preheat oven to 350°. Line bottom of two greased 9-in. round baking pans with parchment paper; grease paper.
- 2. Combine cake mix, 1 cup pumpkin, eggs, milk, oil and 1 teaspoon pie spice; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pans.
- 3. Bake until a toothpick in center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks; cool completely.
- 4. Beat cream cheese until light and fluffy. Beat in confectioners' sugar and the remaining pumpkin and pie spice until smooth. Fold in whipped topping.
- 5. Using a long serrated knife, cut each cake horizontally in half. Place one cake layer on a serving plate; spread with a fourth of the filling. Repeat three times. Drizzle with caramel topping; sprinkle with pecans. Store in refrigerator. Yield: 12 servings.
1 slice: 476 calories, 24g fat (12g saturated fat), 82mg cholesterol, 367mg sodium, 58g carbohydrate (41g sugars, 1g fiber), 6g protein.
Reviews for Pumpkin Torte
"I made this for a group of women and they all really liked it. Next time I will try it with spice cake mix. Good recipe."
"This is wonderful! I would have preferred the cake mix companies raise their prices rather than give you less product. 3 ozs less doesn't sound like a lot but I prefer making layer cakes and they just don't look as good, especially when you're dividing layers. Duncan Heinz has a recipe for a cake mix extender on their website, but if you have to mess with that you may as well make the whole thing from scratch."
"This is wonderful! I would have preferred the cake mix companies simply raise their prices rather than give you less product. 3 ounces less doesn't sound like a lot but I prefer making layer cakes and they just don't look as good, especially when you're dividing layers. Duncan Heinz has a recipe for a cake mix extender on their website, but if you have to mess with that you may as well make the whole thing from scratch."
"Made this and I must concur, it's definitely a five-star recipe. It's presentation as well as flavor rivals any bakery ! Thanks for sharing, I will be making this often !"
"I made this for my friend's birthday. She loves fall desserts. This one was perfect! It was easy to make, but looks like you spent hours on it. It's delicious without being overly sweet. Will definitely make again!!"
"Made this for the first time to bring to a cooking club meeting. Everyone raved about it and my boyfriend loved it too. There's just enough pumpkin flavor but it's not overwhelming. The frosting is nice and light, not too sweet. My caramel got kind of messy and oozed off the cake but other than that, it actually came out looking pretty much like the photo."
"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."
"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................"
"I make this every year and it's always a hit. Everyone who tastes it always asks me for the recipe. Best torte ever."
"This was a delicious cake, as well as fantastic looking. Received many compliments. Will definitely make it again."
"I used a spice cake mix. It was awesome!"
"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 :-) !"
"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."
"I'd made this several times a few years ago and it is delicious."
"Love it and so simple!"
"I have made this several times. It is one of the easiest cakes to make. The presentation is beautiful. And most importantly, it is delicious!"
"This is delicious. I make sweets for friends and family and I have repeat requests for this since I found this recipe last year. It is easy and a great presentation. I love anything pumpkin and this is a great addition."
"I made this last year and it was delicious. I made it torte style and it was very pretty. Making it a torte was easier and faster than layering it and I am all for easy and fast. I could not find a fault with this if I tried. i am making it again this year for Christmas"
"I have made this numerous times with great reviews each time. Today I took it to a funeral luncheon-got multiple requests for the recipe. Made it in two 9 x 13 pans, then stacked them, easier to serve at a luncheon. Sometimes I substitute the nuts with toffee pieces to accommodate people with nut allergies."
"This was absolutely wonderful! The frosting is not real sweet like regular frosting. The only problem I had was the Marzetti's caramel wouldn't drizzle even warmed! I put it in a zip lock bag and cut the corner off and piped it on the cake crisscross trying to dribble it down the sides. It looked great and I received lots of complements on it. Love this recipe!"
"This is delicious I loved it and so did my family I cant wait to make it again"
"This recipe was heavenly. I honestly don't even like pumpkin much, so I wasn't sure how it would turn out. I was surprised at how good it was. It took only about an hour to make, and it was even better the next day. This might be an annual thing for me now."
"OVER 500 calories a slice? That's sinful..."
"I've made this torte several times. Easy, delicious and impressive looking. Always a hit!"
"Delicious! This recipe won't disapoint you"
"Very easy to make and tastes phenomenal! Only thing I changed was that I eased up on the pumpkin paste for the icing."
"This was the best cake I ever made....and I have made many.....so yummy"
"Was a big hit!!!"
"I just made this for Thanksgiving and everyone loved it!"
"This pumpkin torte is absolutely scrumptious! I made it for Thanksgiving and everyone raved about it and asked for the recipe. It was very easy to make and I will definitely be making this again."
"I followed this recipe with the exception of using vegetable oil because i didn't have canola oil and cool whip. This cake was awesome!!! I made it for Thanksgiving and it was a big hit! The pumpkin with the caramel was a great combination. I would definitely recommend using the pecans to top. Would make this over and over again."
"Don't be afraid to try this one. A big hit at Thanksgiving. This one is in my recipe box as a new favorite. One guest carried it around for all to see before it was cut. It is so easy to make and goes quickly. Don't expect to have left overs!"
"I made this to take to work for our Thanksgiving feed. It was much easier to make than I anticipated! The cake and filling itself isn't too sweet, but the caramel sauce gives that extra little kick it needed! I only used a 12oz. carton of whipped topping and had MORE than enough filling! so much that I actually frosted the whole cake as well as put some between each layer! I roasted up some pecans with sugar and cinnamon, and they were delicious and crunchy with the dessert! I will definitely be making this again!"
"Super easy to make and really yummy. I substituted fresh whipped cream for the cool whip."
"Everyone loved this cake - even on the second and third day. It's a little tricky moving the layers, but it was manageable. Love it!"
"Impressive looking & great flavor. Even the sugar free version is super good. Definitelya keeper recipe!"
"Made this for a ladies meeting and got raves! I plan to make it again for our next birthday luncheon!!!"
"This was delicious and easy to make. Makes an impressive presentation! I definitely will make it again."
"I made it for guests and they all want the recipe."
"this is a beautiful, wonderful cake"
"I was looking for a recipe for pumpkin cake and this one was too pretty not to try. It was a very easy cake to make with ingredients I had on hand. What luck for me! Because it was the best pumpkin cake I've made yet!! It isn't a overly sweet cake but more of a refreshing cake, light and filling after a satisfying meal. The family toke pictures of it and sent to their friends, which brought them to the house for a slice! I can see this will be put on my cake list for the upcoming Thanksgiving dinner. A must try cake!!"
"Took this to a party. It was a huge hit and it looks so impressive. I use cranberries instead of nuts because of allergies of the group. Great hit."
"This recipe is definitely a keeper! I made it for a church fellowship yesterday. Had several compliments and folks asking for the recipe. The only thing I changed was what someone else had done and that was add a little more pumpkin pie spice. I also used walnuts instead of pecans and put it between each layer. Delicious and easy!"
"This is absolutely delicious AND easy to make!"
"An easy recipe that looks & tastes fantastic. Very impressive looking for any guests. If you're lucky enough to have any leftovers it stays nice too."
"I have won a "best in show" award for this cake, also it brought over $100 dollars at a fundraising for basketball sports. It is delicious,light, and you always want more. I did tweak the recipe a little. I used applesauce instead of oil, Almonds instead of pecans, and added dried cranberries to the topping.Make and enjoy. I will make this again and again."
"Since I found this recipe, I have made it over and over again! It satisfies the sweet tooth without being sticky sweet. It is easy to make and comes out great every time. There can't be any bad reviews about this one! My changes to this recipe are:I don't use the caramel sauce-too sweetI use two 8oz bars of cream cheese and a large cannister of Cool Whip."
"Made this to take to card club. Wanted it easy to transport. Made it in a 9 x 13 pan. Mistakenly added the whole can of pumpkin to the cake batter. Baked it about 5 minutes longer. Got rave reviews. Making it again today for company. Not much time so will use canned cream cheese frosting. Its the caramel and nuts that add the wow factorf."
"I've made this many times and everyone loves it. I've taken it to church dinners and always get requests for the recipe and people ask me to bring it again to other events."
"This is really good. I made it for my mother's birthday dinner."
"Very easy to put together. Not too heavy of a dessert. Might not use as much whipped topping next time. I had filling left over."
"I made this for my mom's birthday and it looked so fancy but was so easy to put together. Sometimes a pumpkin cake can taste and feel so heavy but this seemed really light."
"Sorry but this recipe is not an award winner in our family. I wish that I could say that this was as great tasting as the photo makes it look but I can?t. I am an experienced baker and I followed the directions to a tee but what I ended up with was a lop-sided and heavy mess. The cake was very condensed and thick in texture. The frosting tasted great and was as light tasting as it looks in the photo but the pecans on the top layer added a slightly bitter taste to the topping. The ingredient that made the taste unique was the caramel topping. My family and I agree that this recipe is not a keeper. BUT, I did use this frosting on a boxed spice cake, made as directed, and topped it with finely chopped walnuts and drizzled the caramel ice cream topping over the finished, frosted, cake. It was so delicious that I took it to our family reunion where it was a big hit and voted a keeper."
"This is a great dessert. 12 ounces is plenty of cool whip. I always get great reviews when I make this."
"I've made this recipe numerous times and everyone always loves it. And I love that it's so easy to make!"
"This was amazing. I honestly cant believe it was that good. I didnt use nuts or carmel and it was WONDERFUl"
"I'm 15 and made this for a Pumpkin Recipe Contest and won 3rd Place, it was delicious, and my boyfriend absolutely loved it! ...Will Definitely be making it again!"
"I've made this several times - especially when I want to make an impression."
"Great, but making a pumkin pie is easier and tastes the same."
"I love this cake. It takes a little time to make but it is well worth the effort. I always bring home very little leftovers, if any. I made it for our church staff luncheon and they thought it was wonderful."
"This recipe was easy to make and and big hit. It has a beautiful presentation."
"I make this every year for holiday gatherings and carry ins."
"This is so good and easy to make looks like you have spent hours. I have made this twice and always get the same comment "WOW".... Will probably make this for Thanksgiving. Thanks for sharing ."
"I made this cake for a contest and won 1st place with it. It is so easy to make and beautiful to present. I actually followed this recipe to the letter and I would not change a thing."
"its very easy to make, and looks and tastes great!"
"I am a FCS teacher and one of my students suggested this recipe for a lunch we were serving. We didn't try it beforehand but it was simple to make and it tasted awesome!!! All of our guests enjoyed it and were impressed with the layers. They thought it looked very fancy. I chose to make it for my multiple family Thanksgiving dinners and the reviews were excellent. The cake is moist and not too pumpkin-y. Very nice alternative to the pumpkin pie for those who don't care for pumpkin pie."
"I have made it twice now and it never makes it past the first day."
"I made this when I wanted to cook something special for our dinner guests. It was a hit and was very easy to make. One of our guests, who eats in some fantastic restaurants, said it was 'gourmet'."