Pumpkin Torte

By draingal

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

Details

Servings 12
Preparation time 30mins
Cooking time 55mins
Adapted from tasteofhome.com

Preparation

Step 1

Preheat oven to 350°. Line bottom of two greased 9-in. round baking pans with parchment paper; grease paper.

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.

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.

Beat cream cheese until light and fluffy. Beat in confectioners' sugar and the remaining pumpkin and pie spice until smooth. Fold in whipped topping.

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.
Yield: 12 servings.