Today was my Thanksgiving luncheon with my work family. I am so blessed to work with 40 of the greatest people and proud to call them family. When we get together for a holiday or an event of any kind, you can bet there is going to be food glorious food. Our Thanksgiving spreads are a sight to behold.
We have several new teammates this year, which means new dishes are added to the lineup. Like ‘Tom the Turkey’ that Jennifer made. How adorable is Tom?!! All in all we seem to be traditionalists. We’ve come to know that Mel will bring her kick butt hash brown casserole, Jan will bring her wonderful dressing, Wendy will bring the most delicious veggie casserole, Sabina will roast turkeys and the glorious smell will fill the warehouse, Cindy will bring the creamiest cheesiest mac ‘n cheese on the planet, Libby will bring traditional summer squash casserole, Teresa will wrap Lil’ Smokies in bacon sprinkled with brown sugar then bake them into lil’ bites of love, Trever’s mom will send in peanut butter cake straight from heaven, I could go on and on. There is never a shortage of food that’s for sure.
Well….that was before we decided to invite some very special guests. You see we’re adding on to our existing offices and warehouse (today was also our ribbon cutting ceremony for our fabulous new Keying Room). Our work family now also includes the greatest construction crew anyone could ever hope to work with. Our group of 40 turned into a group of 50 in a hurry…so I decided to add an extra dessert. Why do we always worry that there won’t be enough food. We will literally be eating leftovers for lunch for the next two days!!
I found this easy recipe for a Pumpkin Torte that sounded festive and tasty (and so easy I feel a bit like I’ve cheated).
This was my first time bisecting cakes. This was not intended to be a topsy turvy cake, but I think that gives it a little personality. As does the caramel sauce oozing down the sides. Toasted pecans and Heath toffee bits finish off the top. This cake was a hit and I kid you not, it took 30 minutes to bake, then I layered it when I got to the office this morning in less than 10 minutes. If you want to make all of the components from scratch I’m sure it would be even tastier. But if you’re looking for a quick & easy holiday dessert have I got a recipe for you.
- 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
- 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.
- 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.
- 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.
- 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.
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