Four-Layer Pumpkin Torte Recipe

Name: Four-Layer Pumpkin Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: CRUNCH TOPPING; 1 1/2 cups Pecans, finely chopped; 1 1/2 cups Vanilla Wafer Crumbs, finely crumbled (approx. 36 cookies); 1 1/2 cups Brown Sugar, firmly packed; 1 1/2 cups Butter, melted (½ Tbsp.); TORTE; 2 cups Sugar; ⅛ tablespoons Butter (2 1/4 sticks); 1 1/2 cups Pumpkin; 3 3/4 cups all purpose Flour; 3/4 cup Plain Yogurt; 1 1/2 tablespoons Pumpkin Pie Spice; 3 1/4 teaspoons Baking Powder; 1 1/4 teaspoons Baking Soda; 3/4 teaspoon Salt; 5 Eggs; 2 cups Whipping Cream; 1 1/2 teaspoons Vanilla; 3 tablespoons Sugar; 2 tablespoons Vanilla Wafers, finely crumbled

Servings: persons

CRUNCH TOPPING
1 1/2 cups Pecans, finely chopped
1 1/2 cups Vanilla Wafer Crumbs, finely crumbled (approx. 36 cookies)
1 1/2 cups Brown Sugar, firmly packed
1 1/2 cups Butter, melted (½ Tbsp.)
TORTE
2 cups Sugar
⅛ tablespoons Butter (2 1/4 sticks)
1 1/2 cups Pumpkin
3 3/4 cups all purpose Flour
3/4 cup Plain Yogurt
1 1/2 tablespoons Pumpkin Pie Spice
3 1/4 teaspoons Baking Powder
1 1/4 teaspoons Baking Soda
3/4 teaspoon Salt
5 Eggs
2 cups Whipping Cream
1 1/2 teaspoons Vanilla
3 tablespoons Sugar
2 tablespoons Vanilla Wafers, finely crumbled

1
["Combine all ingredients together until well blended; divide evenly between 4 round, ungreased 10"" cake pans. Press firmly onto bottom of entire pan to create the crunch topping.", "Preheat oven to 350 degrees.", "In large mixing bowl, beat sugar and butter at low speed until well blended; increase to medium speed and beat 10 minutes or until light and fluffy. Reduce mixer to low speed and add pumpkin and next 7 ingredients. Beat until well mixed.", "Spoon batter over crunch topping in the 4 cake pans; spread evenly. Bake 20 minutes or until toothpick comes out clean. (Rotate pans between upper and lower oven racks after 10 minutes.) Cool on wire racks for 10 minutes; remove from pans inverted and cool completely.", "When cake has cooled completely, in large mixing bowl beat whippping cream, vanilla and 3 Tbsp. sugar at high speed until stiff peaks form.", "Place one of the cakes on your presentation plate (crunch topping side up), spread 1/4 of the whipped cream on the first layer; repeat with next 2 layers of cake. Place final layer of cake on top of the other layers and spoon remaining whipped cream in 5 or 6 dollops on top of the cake. Dust/sprinkle top of the cake with 2 tbsp. finely crumbled vanilla wafers.", "Put cake in the refrigerator for several hours or overnight to firm. Prior to serving, take a 3/4"" wide piece of holiday ribbon, wrap it around the cake and tie it into a bow.", "Cutting the cake: The torte should be cut like a wedding cake. Make a slice down the center of the torte; turn the torte 90 degrees and begin slicing the cake into 1"" wide pieces."]

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: CRUNCH TOPPING, 1 1/2 cups Pecans, finely chopped, 1 1/2 cups Vanilla Wafer Crumbs, finely crumbled (approx. 36 cookies), 1 1/2 cups Brown Sugar, firmly packed, and more.

Yes, Four-Layer Pumpkin Torte falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Four-Layer Pumpkin Torte

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