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.

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.

 

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 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.
Nutrition Facts

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

 

 

Pumpkin Torte
Print Recipe
Pumpkin Torte
Print Recipe
Share this Recipe
Powered byWP Ultimate Recipe