Pumpkin Torte
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 10-12
  • 1 package yellow cake mix
  • 1 can 14-ounce pumpkin puree (not pie filling), divided
  • ½ cup milk
  • 4 eggs
  • ⅓ cup canola
  • 1½ tsp. pumpkin pie spice, divided
  • 1 package 8-ounce cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 tub 8-ounces frozen whipped topping, thawed
  • ⅓ cup caramel ice cream topping
  • ⅓ cup chopped pecans, toasted
  • ¼ cup toffee bits
  1. In a large bowl combine cake mix, 1 cup pumpkin, milk, eggs, oil, and 1 tsp. pumpkin pie spice. Beat on low for 30 seconds. Beat on medium for 2 minutes. Pour into 2 9-inch or 3 7-inch greased and floured cake pans.
  2. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. In a medium 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.
  4. Cut each cake into two layers. Place bottom layer on cake plate, spread with about ½-inch thick layer of the filling. Repeat for remaining layers. Drizzle caramel topping around edges, allowing to overflow every so often. Sprinkle with pecans and toffee bits. Store in refrigerator.
Recipe by Lemony Thyme at http://www.lemonythyme.com/pumpkin-torte/