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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Pumpkin Torte Recipe

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This recipe for Pumpkin Torte is from Mom Z's Recipes #5, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


1 yellow cake mix
15 oz solid pack pumpkin (divided)
1/2 c milk
4 eggs
1/3 c canola oil
1 1/2 tsp pumpkin pie spice (divided)
8 oz cream cheese, softened
1 c powdered sugar
16 oz frozen whipped topping, thawed
1/4 c caramel ice cream topping
1/3 c chopped pecans, toasted

In a large bowl, combine the cake mix, 1 cup pumpkin, milk, eggs and oil and 1 tsp. pumpkin pie spice. Beat on low speed for 30 seconds.
Beat on medium for 2 minutes.
Pour into 2 greased and floured 9" round baking pans.
Bake at 350* for 25 - 30 minutes or until a tooth pick inserted come out clean.
Cool for 10 minutes before removing from pans to wire racks to cool.
In a large bowl, beat cream cheese until light and fluffy.
Add powdered sugar and remaining pumpkin and pie spice. Beat until smooth. Fold in the whipped topping.
Cut the cakes horizontally into 2 layers (total 4 layers).
Place bottom layer on a serving plate; spread with 1/4 of the filling. Repeat layers 3 times. Drizzle with caramel and sprinkle with pecans.
Store in the refrigerator.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
this cake is surprisingly light and a great cake for after a meal.




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