"The belly rules the mind."--Spanish Proverb

Pumpkin Torte Recipe

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This recipe for Pumpkin Torte, by , is from A Collection Of Favorite Recipes & Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Roy & Pam Bennett
Added: Sunday, January 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 yellow cake mix
1 can (15 ounce) pumpkin, divided
1/2 cup milk
1/3 cup vegetable oil
4 eggs
1 1/2 tsp pumpkin pie spice, divided
1 package (8ounces) cream cheese, softened
1 cup confectioners sugar
1 carton (16 ounce) Cool-Whip, thawed
1/4 cup caramel ice cream topping
1/3 cup chopped pecans, toasted

Directions:
Directions:
In a mixing bowl, combine the dry cake mix, 1 cup pumpkin, milk, oil, eggs, and one tsp pumpkin pie spice. Beat on low for 30 seconds and on medium for 2 minutes. Pour into two greased and floured 9 inch round cake pans.

Bake at 350 for 25-30 minutes. Cool 10 minutes before removing from pans to wire racks. Cool completely.

Beat cream cheese, sugar, and remaining pumpkin and pie spice until smooth. Fold in cool-whip. Split each cake horizontally. Place a layer on a plate and spread with 1/4 of the filling. Repeat layers three times. Top with caramel topping and pecans. Chill.

Number Of Servings:
Number Of Servings:
10-12

 

 

 

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