Pumpkin Spice Torte
Instead of pumpkin pie, why not try this pretty dessert for Thanksgiving? The maple frosting nicely complements the pumpkin spice cake layers.
Total TimePrep: 35 min. Bake: 20 min. + cooling
- 3/4 cup butter, softened
- 1-1/2 cups sugar
- 3 eggs
- 1-1/2 cups canned pumpkin
- 1-1/2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1-1/2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup buttermilk
- 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
- 1/2 cup butter, softened
- 3-1/2 cups confectioners' sugar
- 2 to 3 teaspoons maple flavoring
- 10 to 12 walnut halves, toasted
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, pumpkin and vanilla. Combine the flour, cinnamon, baking powder, baking soda, nutmeg, salt, ginger and cloves; add to pumpkin mixture alternately with buttermilk beating well after each addition.
- Pour into three greased and floured 9-in. round baking pans. Bake at 325° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
- In a large bowl, beat cream cheese and butter until smooth. Add confectioners' sugar and enough maple flavoring to achieve spreading consistency. Place one cake layer on a serving plate; spread with 1 cup frosting. Repeat with remaining layers and frosting. Garnish with walnuts. Store in the refrigerator.
Originally published as Pumpkin Vermont Spice Cake in Country Extra November 2006
Follow along as we show you how to make these fantastic recipes from our archive.