Pumpkin Torte
By Addie
This beautiful layered cake has a creamy filling with a mild pumpkin flavor and a little spice. It's quick and always turns out so well. The nuts and caramel topping add a nice finishing touch, but you could also try other toppings as a variation. —Trixie Fisher, Piqua, Ohio
Ingredients
- 1 package yellow cake mix (regular size)
- 1 can (15 ounces) solid-pack pumpkin, divided
- 1/2 cup milk
- 4 eggs
- 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
- 1/3 cup chopped pecans, toasted
Preparation
Step 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.
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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REVIEWS:
I made this just as a trial before our company pot luck Thanksgiving party. The cake was loved by all. From my level of baking, if it comes in a box and just needs eggs and oil I'm good, more than that and I'm in trouble. This cake however was a piece of cake!!!
Everyone loved this cake - even on the second and third day. It's a little tricky moving the layers, but it was manageable. Love it!
Impressive looking & great flavor. Even the sugar free version is super good. Definitely
A keeper recipe!
Made this for a ladies meeting and got raves! I plan to make it again for our next birthday luncheon!!!
This was delicious and easy to make. Makes an impressive presentation! I definitely will make it again.
I made it for guests and they all want the recipe.
This is a beautiful, wonderful cake!!!!
I was looking for a recipe for pumpkin cake and this one was too pretty not to try. It was a very easy cake to make with ingredients I had on hand. What luck for me! Because it was the best pumpkin cake I've made yet!! It isn't a overly sweet cake but more of a refreshing cake, light and filling after a satisfying meal. The family toke pictures of it and sent to their friends, which brought them to the house for a slice! I can see this will be put on my cake list for the upcoming Thanksgiving dinner. A must try cake!!
Took this to a party. It was a huge hit and it looks so impressive. I use cranberries instead of nuts because of allergies of the group. Great hit.
This is a terrific cake, I have made it a couple of times, it looks hard, but it isn't that bad. You do have to watch the cake mix sizes at store, they are smaller than required in recipe and that makes a problem in trying to cut the layers in half.
Excellent cake. Good taste and fabulous look. Not too much work. And I used other spices combined to make my own pumpkin pie spice.
I make this cake every Thanksgiving. It's always everyone's favorite. My daughter doesn't like pumpkin but she loves this cake. I'll make it again and again.
This recipe is definitely a keeper! I made it for a church fellowship yesterday. Had several compliments and folks asking for the recipe. The only thing I changed was what someone else had done and that was add a little more pumpkin pie spice. I also used walnuts instead of pecans and put it between each layer. Delicious and easy!
I made this recipe, to the T, and it was a huge success. i am a cake decorator and make tons of cakes every month and this continues to be a fav. i dont let a thanksgiving pass without it!
This is absolutely delicious AND easy to make!
I was very happy with this easy-to-make yet impressive cake. I made it this past weekend for Canadian Thanksgiving and it was a hit. Light, with the right amount of spice (although I did add more pumpkin pie spice than called for in the cake as well as the frosting).
An easy recipe that looks & tastes fantastic. Very impressive looking for any guests. If you're lucky enough to have any leftovers it stays nice too.
I have won a "best in show" award for this cake, also it brought over $100 dollars at a fundraising for basketball sports. It is delicious,light, and you always want more. I did tweak the recipe a little. I used applesauce instead of oil, Almonds instead of pecans, and added dried cranberries to the topping.Make and enjoy. I will make this again and again.
Since I found this recipe, I have made it over and over again! It satisfies the sweet tooth without being sticky sweet. It is easy to make and comes out great every time. There can't be any bad reviews about this one! My changes to this recipe are:
I don't use the caramel sauce - too sweet for us.
I use two 8oz bars of cream cheese and a large cannister of Cool Whip.
Made this to take to card club. Wanted it easy to transport. Made it in a 9 x 13 pan. Mistakenly added the whole can of pumpkin to the cake batter. Baked it about 5 minutes longer. Got rave reviews. Making it again today for company. Not much time so will use canned cream cheese frosting. Its the caramel and nuts that add the wow factor.
I've made this many times and everyone loves it. I've taken it to church dinners and always get requests for the recipe and people ask me to bring it again to other events.
This is really good. I made it for my mother's birthday dinner.
SO great!
Very easy to put together. Not too heavy of a dessert. Might not use as much whipped topping next time. I had filling left over.
I made this cake to see if we would like it. We loved it! I'm making it again for Thanksgiving company.
I made this for my mom's birthday and it looked so fancy but was so easy to put together. Sometimes a pumpkin cake can taste and feel so heavy but this seemed really light.
This cake is as fabulous as it looks. It makes a fabulous presentation and tastes even better. Everyone thought I had fussed over this dessert, but it was so easy. This will be an annual dessert for our Thanksgiving dinner from now on.
Sorry, but this recipe is not an award winner in our family. I wish that I could say that this was as great tasting as the photo makes it look but I can?t. I am an experienced baker and I followed the directions to a tee but what I ended up with was a lop-sided and heavy mess. The cake was very condensed and thick in texture. The frosting tasted great and was as light tasting as it looks in the photo but the pecans on the top layer added a slightly bitter taste to the topping. The ingredient that made the taste unique was the caramel topping. My family and I agree that this recipe is not a keeper. BUT, I did use this frosting on a boxed spice cake, made as directed, and topped it with finely chopped walnuts and drizzled the caramel ice cream topping over the finished, frosted, cake. It was so delicious that I took it to our family reunion where it was a big hit and voted a keeper.
This is a great dessert. 12 ounces is plenty of Cool Whip. I always get great reviews when I make this.
I've made this recipe numerous times and everyone always loves it. And I love that it's so easy to make!