Pumpkin Torte
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.
Servings: 12 servings
Calories: 407kcal
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
Serving: 1serving | Calories: 407kcal | Carbohydrates: 58g | Protein: 6g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 80mg | Sodium: 427mg | Potassium: 167mg | Fiber: 1g | Sugar: 36g | Vitamin A: 3598IU | Vitamin C: 1mg | Calcium: 179mg | Iron: 2mg