Pumpkin Torte Recipe

5 97 99
Pumpkin Torte Recipe
Pumpkin Torte Recipe photo by Taste of Home
Publisher Photo

Pumpkin Torte Recipe

Read Reviews
5 97 99
Publisher Photo
This beautiful layered cake has a creamy filling with a mild pumpkin flavor and a little spice. It's quick and always turns out so well. The nuts and caramel topping add a nice finishing touch. —Trixie Fisher, Piqua, Ohio
Featured In: 28 Best Fall Cakes
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min. + cooling

Ingredients

  • 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

Directions

Preheat oven to 350°. Line bottom of two greased 9-in. round baking pans with parchment paper; grease paper.
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.
Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks; cool completely.
Beat cream cheese until light and fluffy. Beat in confectioners' sugar and the remaining pumpkin and pie spice until smooth. Fold in whipped topping.
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.
Originally published as Pumpkin Torte in Quick Cooking November/December 2005, p35

Nutritional Facts

1 slice: 476 calories, 24g fat (12g saturated fat), 82mg cholesterol, 367mg sodium, 58g carbohydrate (41g sugars, 1g fiber), 6g protein.

  • 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 inserted 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.
Originally published as Pumpkin Torte in Quick Cooking November/December 2005, p35

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Reviews forPumpkin Torte

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marymarthagail User ID: 7120197 268194
Reviewed Jun. 21, 2017

"I made two of these and gave one to a family member....It was a hit! AND it's so pretty!"

MY REVIEW
603linda User ID: 819056 256809
Reviewed Nov. 15, 2016

"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."

MY REVIEW
mary31sunshine User ID: 1192707 256198
Reviewed Oct. 31, 2016

"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."

MY REVIEW
mary31sunshine User ID: 1192707 256196
Reviewed Oct. 31, 2016

"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."

MY REVIEW
bigval1214 User ID: 8826770 255288
Reviewed Oct. 11, 2016

"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 !"

MY REVIEW
Apbrocks User ID: 5844700 255162
Reviewed Oct. 8, 2016

"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!!"

MY REVIEW
crayolabob5 User ID: 8113601 255137
Reviewed Oct. 7, 2016

"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."

MY REVIEW
chris_giles18 User ID: 2108383 235806
Reviewed Oct. 28, 2015

"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."

MY REVIEW
jmhoesch User ID: 7482375 234807
Reviewed Oct. 12, 2015

"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................"

MY REVIEW
crankyankee User ID: 7233510 219340
Reviewed Jan. 31, 2015

"VERY good"

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