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Pumpkin Torte Recipe

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This recipe for Pumpkin Torte, by , is from The JSSI Holiday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Kate Anderson

Category:
Category:

Ingredients:  
Ingredients:  
1 package yellow cake mix
1 can (15 oz.) solid-pack pumpkin, divided
4 large eggs
1/2 cup 2% milk
1/3 cup canola oil
1-1/2 teaspoon pumpkin pie spice, divided
1 package (8 oz.) cream cheese, softened
1 carton (16 oz.) frozen whipped topping, thawed
1/4 cup caramel ice cream topping
Pecan halves, toasted

Directions:
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 tsp. pie spice; beat on low speed 30 for seconds. Beat on medium for 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.

Number Of Servings:
Number Of Servings:
12 servings
Preparation Time:
Preparation Time:
Prep: 30 minutes. Bake: 25 minutes + Cooling.

 

 

 

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