Pecan Pumpkin Torte Recipe

5 1 1
Pecan Pumpkin Torte Recipe
Pecan Pumpkin Torte Recipe photo by Taste of Home
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Pecan Pumpkin Torte Recipe

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5 1 1
Publisher Photo
Times were lean when I was younger, so we would tend a big vegetable garden packed with tomatoes, beans, zucchini and pumpkin. I've been relying on the recipe for this pretty pumpkin cake for years.
Recommended: 28 Best Fall Cakes
MAKES:
12-16 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min. + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min. + cooling

Ingredients

  • 3 cups canned pumpkin
  • 2 cups sugar
  • 1-1/2 cups canola oil
  • 4 eggs
  • 2 cups all-purpose flour
  • 2-1/2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup chopped pecans
  • FROSTING:
  • 2/3 cup whipped cream cheese
  • 3-3/4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 3 to 4 teaspoons 2% milk
  • Pecan halves, optional

Directions

In a large bowl, combine the pumpkin, sugar, oil and eggs. In a small bowl, combine the flour, cinnamon, baking soda, baking powder and salt; gradually beat into pumpkin mixture until blended. Stir in chopped pecans.
Pour into three greased 9-in. round baking pans. Bake at 350° for 40-50 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.
For frosting, in a small bowl, beat cream cheese and confectioners' sugar until smooth. Beat in vanilla and enough milk to achieve a spreading consistency. Place one cake layer on a serving platter; spread with a third of the frosting. Repeat layers twice. Garnish with pecan halves if desired. Yield: 12-16 servings.
Originally published as Pecan Pumpkin Torte in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p121

Nutritional Facts

1 slice: 528 calories, 27g fat (5g saturated fat), 62mg cholesterol, 328mg sodium, 70g carbohydrate (53g sugars, 3g fiber), 5g protein.

  • 3 cups canned pumpkin
  • 2 cups sugar
  • 1-1/2 cups canola oil
  • 4 eggs
  • 2 cups all-purpose flour
  • 2-1/2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup chopped pecans
  • FROSTING:
  • 2/3 cup whipped cream cheese
  • 3-3/4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 3 to 4 teaspoons 2% milk
  • Pecan halves, optional
  1. In a large bowl, combine the pumpkin, sugar, oil and eggs. In a small bowl, combine the flour, cinnamon, baking soda, baking powder and salt; gradually beat into pumpkin mixture until blended. Stir in chopped pecans.
  2. Pour into three greased 9-in. round baking pans. Bake at 350° for 40-50 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. For frosting, in a small bowl, beat cream cheese and confectioners' sugar until smooth. Beat in vanilla and enough milk to achieve a spreading consistency. Place one cake layer on a serving platter; spread with a third of the frosting. Repeat layers twice. Garnish with pecan halves if desired. Yield: 12-16 servings.
Originally published as Pecan Pumpkin Torte in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p121

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Blakelilge124 User ID: 5632974 69324
Reviewed Nov. 25, 2010

"best cake in the world"

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