Pumpkin Torte

Pumpkin Torte is a delightful dessert that captures the essence of fall with its warm flavors and creamy texture. This Thanksgiving dessert combines the convenience of cake mix with the rich taste of pumpkin, resulting in a moist cake and a luscious cream cheese filling.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Keyword: Pumpkin Torte

Servings: servings

Calories: 392kcal

Author: Jessica & Nellie

Ingredients

Cake:

15.25 oz yellow cake mix
15 oz can pumpkin puree 1 ¼ cup for cake, remaining for filling
½ cup milk
4 eggs
⅓ cup canola oil
1 tsp pumpkin pie spice

Filling:

8 oz cream cheese
1 cup powdered sugar
16 oz Cool Whip
¾ cup pumpkin puree
½ tsp pumpkin pie spice
Caramel Syrup for topping *optional

Instructions

Prep: Grease two 9-inch round cake pans, then set them aside. Get the oven preheated to 350 degrees F.
Cake: In a large mixing bowl, whisk the cake mix, pumpkin puree, milk, eggs, oil, and pumpkin spice for 2 minutes, until well combined. Pour the batter into the prepared cake pans.
Bake: Place the cake pans in the preheated oven and bake for 25-30 minutes or until a toothpick can be inserted into the center and comes out clean. Let the cakes cool on wire racks while you prepare the filling.
Filling: In a large mixing bowl, beat the cream cheese, powdered sugar, pumpkin puree, and pumpkin pie spice. Using an electric mixer for this step will help ensure a perfectly smooth and well combined filling. Fold in the cool whip until the filling is well incorporated.
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 a ¼ of the filling on top. Repeat this process with the next three layers.
If desired, drizzle some caramel topping over the top of the cake. Slice, serve, and enjoy!

Notes

This cake will stay fresh if stored in an airtight container, in the fridge, for 3-4 days.

Nutrition