Pumpkin Nut Torte

By clawson

Ingredients

• 1 (18.25-ounce) package spice cake mix, batter prepared according to package directions
• 1 cup chopped walnuts
• 1 (15-ounce) can 100% pure pumpkin (not pie filling)
• 3/4 cup confectioners' sugar
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 (16-ounce) container frozen whipped topping, thawed

Details

Servings 12
Adapted from mrfood.com

Preparation

Step 1

What To Do:

Add chopped walnuts to prepared batter and bake according to package directions for two 9-inch round cake pans. Allow to cool completely on wire racks.

In a large bowl, combine pumpkin, confectioners' sugar, cinnamon, cloves, and nutmeg until thoroughly mixed. Add whipped topping and mix until well blended.

Cut each cake layer in half horizontally, making a total of 4 cake layers. Place 1 cake layer on a platter and top with one quarter of the pumpkin mixture, spreading just to the edges, leaving the sides unfrosted. Repeat the layers of cake and pumpkin mixture 3 more times, ending with the pumpkin mixture.

Cover loosely and chill for at least 3 hours before serving.