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Pumpkin Torte

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
  • Total Time
    Prep: 30 min. Bake: 25 min. + cooling
  • Makes
    12 servings

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 bottoms of 2 greased 9-in. round baking pans with parchment; 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 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 slice: 476 calories, 24g fat (12g saturated fat), 82mg cholesterol, 367mg sodium, 58g carbohydrate (41g sugars, 1g fiber), 6g protein.

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Reviews

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Average Rating:
  • milliepal
    Nov 27, 2019

    This recipe is the most requested one I get during this holiday. It is amazing! Don’t pass this one up, and yes I agree it makes awesome cupcakes and even tiny trifles. I like to use in small mason jars for that. Enjoy!!!

  • Tiphane
    Nov 26, 2019

    I absolutely love this love this recipe, I have made it time and time again. It also can be used to make fancy cupcakes.

  • Angie
    Nov 18, 2019

    Great recipe, great flavor! When I told my husband what I was making he tried telling me the only way to eat pumpkin was in pumpkin pie. Needless to say he loved the cake. I will definitely be making this again!

  • 603linda
    Nov 12, 2019

    The recipe directions do tell you how to divide the pumpkin and spice, just keep reading.

  • Lynn
    Nov 7, 2019

    haven't made this yet as, it requires you to divide 2 things, the canned pumpkin and the spice, but doesn't say in what ratio? divide in half? remove 1/3? What? not real important for the filling, but for the cake, VERY IMPORTANT, as you could end up with a pretty stodgy cake if you add too much pumpkin to the boxed cake mix. any tips here?

  • Teresa
    Sep 27, 2019

    I have made this cake many times. I made this last time as cupcakes and filled the middle with a generous dollop of filling on top. As always the reviews were out of this world. Everyone wanted the recipe. Thanks as always for top rate recipe

  • amycello
    Oct 31, 2018

    This is a great recipe. Very light and not too sweet with a great pumpkin flavor. I did use more pumpkin spice than what the instructions states, a little less confectioners sugar, and used no nuts. I had lots of coworkers asking where the recipe came from.

  • Tammy
    Nov 19, 2017

    This is a wonderful recipe!! My son asks for it every Thanksgiving.

  • Sandi333
    Oct 11, 2017

    this is amazing!

  • SET777
    Aug 22, 2017

    No comment left