Pumpkin Torte Recipe

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Pumpkin Torte Recipe
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  1. 1 package yellow cake mix (regular size)
  2. 1 can (15 ounces) solid-pack pumpkin, divided
  3. 1/2 cup milk
  4. 4 eggs
  5. 1/3 cup canola oil
  6. 1-1/2 teaspoons pumpkin pie spice, divided
  7. 1 package (8 ounces) cream cheese, softened
  8. 1 cup confectioners' sugar
  9. 1 carton (16 ounces) frozen whipped topping, thawed
  10. 1/4 cup Marzetti's® Caramel Dip
  11. 1/3 cup chopped pecans, toasted
  1. In a large bowl, combine the cake mix, 1 cup pumpkin, milk, eggs, oil and 1 teaspoon pumpkin pie spice; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans.
  2. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. In a large bowl, beat the cream cheese until light and fluffy. Add the confectioners' sugar and remaining pumpkin and pumpkin pie spice; beat until smooth. Fold in whipped topping.
  4. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with a fourth of the filling. Repeat layers three times. Drizzle with caramel topping; sprinkle with pecans. Store in the refrigerator. Yield: 10-12 servings.
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