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Maple Pumpkin Torte Recipe

Maple Pumpkin Torte Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling YIELD:12-14 servings


  • 1 package white cake mix (regular size)
  • 3/4 cup all-purpose flour, divided
  • 1 cup water
  • 3/4 cup canned pumpkin
  • 2 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 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 near 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. Yield: 12-14 servings.

Nutritional Facts

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

Reviews for Maple Pumpkin Torte

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Alicia1022 User ID: 7489517 153329
Reviewed Nov. 17, 2013

"I absolutely love this recipe I make it every year for my husband Thanksgiving feast at work and get great comments....:)"

abcramer User ID: 6849584 131953
Reviewed Oct. 21, 2012

"This is an excellent cake! I used buttermilk instead of water and mini cinnamon chips instead of white chips. Will make again!"

smanjela User ID: 6851887 131952
Reviewed Oct. 20, 2012

"This is a really good, decadent dessert. Picn1k, vanilla or white chips are sold alongside the chocolate chips in the baking aisle. Just white chocolate chips in other words."

picn1k User ID: 5000686 79884
Reviewed Oct. 20, 2012

"I have a question; what does 1-1/3 cups vanilla or white chips mean?"

mw68 User ID: 2575160 130907
Reviewed Oct. 19, 2012

"This is for Gloria. You can buy sugar free cake mix and use brown sugar splenda instead of brown sugar. Frosting use 1 8 oz cream cheese and sugar free cool whip mixed together. If you want sweet, add splenda to it."

Gloria H User ID: 4846781 98805
Reviewed Oct. 19, 2012

"Sound delicious. Just wish it somehow could be made so that as a diabetic I could eat it. Over two meals worth of calories and carbs in one piece of cake!"

moiche User ID: 6923332 151373
Reviewed Oct. 19, 2012

"really? starting with a box mix? If I have to doctor it, might as well start from flour and eggs, and leave out all the preservatives in the box mix!"

stroblkristin User ID: 6895165 131077
Reviewed Oct. 19, 2012

"awesome torte"

rgardner2 User ID: 1949071 153318
Reviewed Jun. 10, 2012

"I make this cake for fall get togethers and I always get requests for the recipe."

Cork0214 User ID: 5717241 98799
Reviewed Dec. 22, 2010

"My family loved this recipe! It has become our new tradition for Christmas dessert!"

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