Made with boxed cake mix and a fluffy cream cheese filling, this pumpkin torte is a fancy and easy-to-make dessert perfect for this Fall season.
This pumpkin torte cake is one of those recipes that looks really fancy and tastes delicious, but is extremely easy to make! You’re going to love how simple this dish is to throw together. Present it at your next dinner party to really impress your guests.
Pumpkin Torte with Yellow Cake Mix
I may not be a huge pumpkin fan, but I do know when something is delicious. This cake uses a boxed cake mix for the base, but we doctor it up a bit by adding pumpkin puree, spices, and more. The cake and the cream cheese filling have some pumpkin puree and pumpkin pie spice giving us a light pumpkin flavor in every slice.
Why You’ll Love This Recipe
- Minimal ingredients. You will only need a few basic ingredients like canned pumpkin, boxed mix, cream cheese, and oil. These should all be fairly cheap or easy to find in your local grocery store.
- Basic baking instructions. You won’t need any fancy tools, pans, or skills to pull this recipe off. Simply add things to a bowl and mix until blended. Bake, slice, and stack.
- You can make it a two layer cake instead. While 4 layers is impressive, nothing is stopping you from simply baking two cake layers and assembling them as-is. A torte sounds fancy, but cake is cake, and all cake is delicious.
Ingredients
For the Cake, you will need:
Cake mix– You will need 1 15.25ounce-sized box of yellow cake mix. You can use any brand. You only need the dry mix. Do not prepare the cake mix according to the package directions.
Pumpkin– You will need 1 full can of pumpkin puree (15ounces), but it will be divided between the cake and the filling.
Milk– 1/2 cup of milk is needed to moisten the ingredients so that the cake turns out well.
Eggs– Use 4 large eggs to help with the cake’s texture and binding.
Oil– Adding in 1/3 cup of canola oil will moisten the cake so that it doesn’t taste dry.
Pumpkin pie spice– Add in 1 teaspoon of pumpkin pie spice for delicious flavor in every slice.
For the Filling, you will need:
Cream cheese– For a rich filling, use 8 ounces of softened cream cheese.
Powdered sugar- Adding in 1 cup of powdered sugar will make the filling sweeter while keeping it nice and smooth.
Cool whip- Use 16 ounces (2 regular containers or one large container) of whipped topping/cool whip that has been thawed.
Pumpkin– You’ll add in the remaining pumpkin puree that wasn’t used in the cake.
Pumpkin pie spice- Add in 1/2 teaspoon of pumpkin pie spice to keep the filling warm and inviting.
How to Make Pumpkin Torte
Cake
In a large mixing bowl, beat together all of the cake batter ingredients for 2 minutes until well mixed.
Pour into 2 greased 9-inch round cake pans.
Bake in the oven at 350 degrees F for 25-30 minutes or until a toothpick can be inserted into the center and come out clean.
Let the cake cool on wire racks.
Filling
In a large mixing bowl, beat together the cream cheese, powdered sugar, pumpkin, and pumpkin pie spice. Beat until smooth.
Fold in the cool whip until combined.
Assemble
Once the cakes have cooled completely, slice each one horizontally to make two layers per cake.
Place the bottom layer of cake onto a serving plate and spread 1/4 of the filling on top.
Repeat this process with the next three layers.
Drizzle some caramel topping over the top of the cake.
Keep stored in the fridge until ready to use.
Enjoy!
Pumpkin Torte
Ingredients
Cake:
- 1 yellow cake mix (15.25oz)
- 1 cup pumpkin puree (use 15 ounce can, reserve rest for filling)
- 1/2 cup milk
- 4 eggs
- 1/3 cup canola oil
- 1 tsp pumpkin pie spice
Filling:
- 8 ounces cream cheese
- 1 cup powdered sugar
- 16 ounces Cool Whip
- The remaining canned pumpkin
- 1/2 tsp pumpkin pie spice
- Caramel Syrup for topping *optional
Instructions
Cake
- Beat ingredients with electric mixer for about 2 minutes until well mixed.
- Pour into 2 greased 9-inch round pans and bake at 350 for 25-30 minutes.
- Cool on wire racks.
Filling
- Beat the cream cheese and then add the powdered sugar, pumpkin and pumpkin pie spice.
- Beat until smooth and then fold in the Cool Whip.
Nutrition
📫 Save this recipe! Send it to your email! 📩
I consent to receiving emails from this site.
How long is pumpkin torte good for?
This cake can be kept well covered in the fridge for about 3 to 4 days. The cake should not be kept at room temperature for more than 1-2 hours at a time to prevent the cream cheese filling from spoiling.
Can I freeze pumpkin torte?
Absolutely! You can freeze this cake once it’s fully assembled, or if desired, you can freeze slices of the cake in their own containers so that you can grab one for the lunch box or a late-night snack when the mood strikes. Just make sure to keep the cake in an airtight container for maximum freshness. It can be frozen for up to 3 months.
Can I use homemade pumpkin puree?
Canned pumpkin puree is much easier to regulate and gives much more repeatable results. Homemade puree usually contains more or less liquid, more or less flavor, etc. While you can use homemade puree, the canned puree is more recommended for this recipe.
Here are some more great Pumpkin Recipes to try soon!
- HOMEMADE PUMPKIN BAGELS
- NO BAKE MARSHMALLOW PUMPKIN PIE
- PUMPKIN MARSHMALLOW BUNDT CAKE
- PUMPKIN CREAM CHEESE BREAD
- PUMPKIN PIE BARS
- PUMPKIN BUNDT CAKE WITH CARAMEL GLAZE
- PUMPKIN APPLE GINGERBREAD
- PERFECT PUMPKIN WAFFLES
- PUMPKIN SLAB PIE
- EASY PUMPKIN SOUP
- CRANBERRY PUMPKIN BUNDT CAKE
- PUMPKIN PIE OREO BALLS
Made with boxed cake mix and a fluffy cream cheese filling, this pumpkin torte is a fancy and easy-to-make dessert perfect for this Fall season.
Leave a Reply