Name: Pumpkin Torte
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 1 package yellow cake mix (regular size) -; 1 can (15 ounces) pumpkin, divided -; 4 large eggs, room temperature -; 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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin Torte

1. 1 package yellow cake mix (regular size) -

2. 1 can (15 ounces) pumpkin, divided -

3. 4 large eggs, room temperature -

4. 1/2 cup 2% milk -

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 caramel ice cream topping -

11. Pecan halves, toasted -

How to cook deliciously - Pumpkin Torte

1. Stage

Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper.

2. Stage

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.

3. Stage

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.

4. Stage

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

5. Stage

Using a long serrated knife, cut each cake horizontally in half. Place 1 cake layer on a serving plate; spread with a fourth of the filling. Repeat 3 times. Drizzle with caramel topping; sprinkle with pecans. Store in refrigerator.