Pumpkin Torte

Name: Pumpkin Torte
Total time: 3600 s
Yield: 12 servings
Cuisine: American
Ingredients: 1 box yellow cake mix; 15 oz can solid-pack pumpkin; 1/2 cup milk; 4 eggs; 1/3 cup butter, softened; 1 tsp pumpkin pie spice; 8 oz cream cheese, softenef; 1 cup confectioners sugar; 1/2 tsp pumpkin pie spice; 16 oz frozen whipped topping, thawed; 1/4 cup caramel ice cream topping; 1/3 cup chopped pecans, toasted

cashclan @cook_3166230

Sapphire, North Carolina

I tried this out for our 2012 Christmas 🎄 Eve dinner. It's very easy but looks and tastes GREAT so it was a keeper for our family.

cashclan @cook_3166230

Sapphire, North Carolina

I tried this out for our 2012 Christmas 🎄 Eve dinner. It's very easy but looks and tastes GREAT so it was a keeper for our family.

Saved

Ingredients

1 hour

12 servings

1 boxyellow cake mix
15 ozcan solid-pack pumpkin
1/2 cupmilk
4eggs
1/3 cupbutter, softened
1 tsppumpkin pie spice
8 ozcream cheese, softenef
1 cupconfectioners sugar
1/2 tsppumpkin pie spice
16 ozfrozen whipped topping, thawed
1/4 cupcaramel ice cream topping
1/3 cupchopped pecans, toasted

Saved

Steps

1 hour

1

In a large mixing bowl, mix together cake mix, pumpkin, milk, eggs, butter, and 1 tsp pumpkin pie spice. Beat for 2 minutes. Pour into two greased and floured 9-inch cake pans.
2

Bake at 350° for 20-25 minutes. Cool for ten minutes before removing from pans to wire racks to cool completely. I try and bake my cakes the day before, after completely cooled I store in refrigerator until the next day, chilling makes cutting easier.
3

Beat the cream cheese in a large bowl until fluffy. Add confectioners sugar and remaining pumpkin and pumpkin pie spice and beat until smooth. Fold in whipped topping.
4

Cut each cake horizontally into two layers. A long serrated bread knife works well. Place bottom layer on a plate, spread 1/4 of the filling. Repeat until all layers are finished. Drizzle with caramel topping and sprinkle with pecans. Store in refrigerator.