Pumpkin Torte Recipe

Name: Pumpkin Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package yellow cake mix (regular size); 1 can (15 ounces) solid-pack pumpkin, divided; 4 large eggs; 1/2 cup 2% milk; 1/3 cup canola oil; 1-1/2 teaspoons pumpkin pie spice, divided; 1 package (8 ounces) cream cheese, softened; 1 cup confectioners' sugar; 1 carton (16 ounces) frozen whipped topping, thawed; 1/4 cup caramel ice cream topping; Pecan halves, toasted

Servings: persons

1 package yellow cake mix (regular size)
1 can (15 ounces) solid-pack pumpkin, divided
4 large eggs
1/2 cup 2% milk
1/3 cup canola oil
1-1/2 teaspoons pumpkin pie spice, divided
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (16 ounces) frozen whipped topping, thawed
1/4 cup caramel ice cream topping
Pecan halves, toasted

1
Preheat oven to 350u00b0. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper.
2
Combine cake mix, 1 cup pumpkin, eggs, milk, oil and 1 teaspoon pie spice; beat on low speed 30 seconds. Beat on medium 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 one cake layer on a serving plate; spread with a fourth of the filling. Repeat three times. Drizzle with caramel topping; sprinkle with pecans. Store in refrigerator.

754

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 11 ingredients. The key ingredients include: 1 package yellow cake mix (regular size), 1 can (15 ounces) solid-pack pumpkin, divided, 4 large eggs, 1/2 cup 2% milk, and more.

Yes, 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.

Pumpkin Torte

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