Save on Pinterest

Pumpkin Torte

Total Time

Prep: 30 min. Bake: 25 min. + cooling

Makes

12 servings

This beautiful layered cake has a creamy filling with a mild pumpkin flavor and a little spice. It is quick and always turns out so well. The nuts and caramel topping add a nice finishing touch. —Trixie Fisher, Piqua, Ohio
Pumpkin Torte Recipe photo by Taste of Home

Ingredients

  • 1 package yellow cake mix (regular size)
  • 1 can (15 ounces) pumpkin, divided
  • 4 large eggs, room temperature
  • 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

  1. Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; 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 1 cake layer on a serving plate; spread with a fourth of the filling. Repeat 3 times. Drizzle with caramel topping; sprinkle with pecans. Store in refrigerator.

Nutrition Facts

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

Recommended Video