Pumpkin Torte

Name: Pumpkin Torte
Cuisine: American
Ingredients: 12 servings; 2 1/4 cups all purpose flour; 1 1/2 cups granulated sugar; 3 1/2 tsp baking powder; 1 tsp salt; 2 cups pumpkin, divided (NOT pumpkin pie filling); 4 large eggs; 1/2 cup milk; 1/3 cup canola oil; 1 1/2 tsp pumpkin pie spice, divided; 1 package (8 oz) cream cheese, softened; 1 cup icing sugar; 1 carton (16 oz) frozen whipped topping, thawed; 1/4 cup caramel ice cream syrup; Pecan halves, toasted

Shanda @cook_16323740

Halifax, Nova Scotia

I've been making this for years, and it's become such a hit even among taste testers who don't generally enjoy things like pumpkin pie. This cake has a more subtle pumpkin taste (but it's still there), and combined with the filling, it's quite light and fluffy. This has replaced the traditional pie during Thanksgiving dinner, and is my mother's dessert of choice for Mother's Day :)

Shanda @cook_16323740

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Ingredients

12servings
2 1/4 cupsall purpose flour
1 1/2 cupsgranulated sugar
3 1/2 tspbaking powder
1 tspsalt
2 cupspumpkin, divided (NOT pumpkin pie filling)
4large eggs
1/2 cupmilk
1/3 cupcanola oil
1 1/2 tsppumpkin pie spice, divided
Filling Ingredients
1 package (8 oz)cream cheese, softened
1 cupicing sugar
1 carton (16 oz)frozen whipped topping, thawed
1/4 cupcaramel ice cream syrup
Pecan halves, toasted

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Steps

1

Preheat oven to 350 degrees F. Grease two 9 inch round baking pans with butter, coat evenly with flour.
2

Combine all dry ingredients into a large bowl until mixed in.
3

Add 1 cup pumpkin, eggs, milk, oil, and 1 teaspoon pie spice. Beat on low speed for 30 seconds, then beat on medium speed for 2 minutes. Transfer and divide cake batter between the two prepared pans.
4

Bake 25-30 min or until a toothpick inserted in center comes out clean. Cool 10 min before removing from pans to wire rack, cool completely.
5

To make filling, beat cream cheese until light and fluffy. Beat in icing sugar, remaining pumpkin and pumpkin pie spice until smooth and consistent throughout. Fold in whipped topping.
6

Using a long, serrated knife, cut each cake in half horizontally. Place one layer on a serving plate, and spread with a fourth of the filling. Repeat three times with remaining cake layers and filling.
7

Drizzle generously with caramel topping and sprinkle pecans. Store in refrigerator.

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Shanda @cook_16323740

on March 20, 2019 15:00

Halifax, Nova Scotia

Veterinary assistant, home cook, baker.If it's a personal favourite, family favourite, coworker favourite, frequently eaten favourite... it's here. These recipes are considered among the best/most popular ones I make. So I'm being very selective.I bake more often than I cook (about once a week). Cooking is pretty much a family affair, while I do the majority (translate: 99.9%) of the baking. But my family and friends are very willing guinea pigs when it comes to taste testing ;)Any childhood recipes that make it here are likely to be heavily influenced by my mother and grandmother, both from Newfoundland.