Pumpkin Torte Cake

Pumpkin Torte Cake

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  • Prep Time


  • Total Time


  • Servings



  • 1

    package yellow cake mix (regular size)

  • 1

    can (15 ounces) solid-pack pumpkin, divided

  • ½

    cup milk

  • 4


  • cup canola oil

  • 1-½

    teaspoons pumpkin pie spice, divided

  • 1

    package (8 ounces) cream cheese, softened

  • 1

    cup confectioners' sugar

  • 1

    carton (16 ounces) frozen whipped topping, thawed

  • ¼

    cup caramel ice cream topping

  • cup chopped pecans, toasted


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. 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. 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. 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.


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