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Pumpkin Torte

Taste of Home
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Servings 10 -12

Ingredients
  

  • 1 package yellow cake mix
  • 1 can 14-ounce pumpkin puree not pie filling, divided
  • 1/2 cup milk
  • 4 eggs
  • 1/3 cup canola
  • 1 1/2 tsp. pumpkin pie spice divided
  • 1 package 8-ounce cream cheese softened
  • 1 cup confectioners' sugar
  • 1 tub 8-ounces frozen whipped topping thawed
  • 1/3 cup caramel ice cream topping
  • 1/3 cup chopped pecans toasted
  • 1/4 cup toffee bits

Instructions
 

  • 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 1/2-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.