Pumpkin Torte Recipe
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Category: |
Category: |
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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
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Directions: |
Directions:1. Preheat oven to 350º. 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. |
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Number Of
Servings: |
Number Of
Servings:12 servings |
Preparation
Time: |
Preparation
Time:Prep: 30 minutes. Bake: 25 minutes + Cooling. |
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