Maple Pumpkin Torte

Total Time

Prep: 20 min. Bake: 20 min. + cooling


12-14 servings

Updated: Sep. 10, 2022
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


  • 1 package white cake mix (regular size)
  • 3/4 cup all-purpose flour, divided
  • 1 cup water
  • 3/4 cup canned pumpkin
  • 2 large 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
  • 1 cup butter-flavored shortening
  • 7-1/2 cups confectioners' sugar
  • 3/4 cup whole milk
  • 2 teaspoons vanilla extract
  • 1 to 1-1/2 teaspoons maple flavoring


  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 in 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.

Nutrition Facts

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

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