Pumpkin Torte

I know Spring is just around the corner. I heard the birds singing this morning while I was drinking my coffee! But I really wanted to share this recipe with you while it was on my mind. It needs to be in your fall lineup next year. And who's to say pumpkin is just for Fall?!

This is what I served for dessert at Jewell's Fall Friends 17th Birthday Party. To say it was a success would be a HUGE understatement. Both the girls and the moms said it was the best dessert they'd ever eaten. I would tend to agree! 

This began with a Taste of Home recipe, but as always, I made changes; either because I forgot to buy something, or because I thought my way sounded better. Anyway, I sent the recipe to one of Jewell's friends who replicated it for her family's Thanksgiving meal. They loved it, too! It is deceptively easy. It looks like it would take forever, but it didn't!

Pumpkin Torte

1 package yellow cake mix (I used Dunkin Hines Butter Cake mix)

1 can (15 oz) canned pumpkin, divided

4 large eggs

1/2 cup 2% milk

1/3 cup canola oil

1 1/2 teaspoons pumpkin pie spice, divided (This is funny. I probably used two tablespoons!)

1 package cream cheese, softened 

1 cup confectioner's sugar

1 carton (16 oz) Cool Whip, thawed

caramel sauce (I used Smucker's caramel ice cream topping.)

toasted pecans

Preheat oven to 350 degrees. Line bottoms of two greased 9" round baking pans with parchment paper. Grease paper with Pam. (I also greased the pan before adding the paper just to be sure.)

Combine cake mix, 1 cup pumpkin, eggs, milk, oil, and one teaspoon pumpkin pie spice. (I used a lot more. You decide.) Beat on low speed for 30 seconds, then on medium speed for two minutes. Transfer half of the batter to each cake pan. Drop the pans a couple of times on the counter to release any air bubbles and to level the batter.

Bake until a toothpick inserted in the center comes out clean; 25-30 minutes. Cool for 10 minutes before removing cakes to wire rack. Cool completely. (I baked my cakes the day before. When they were completely cool, I used a bread knife to cut each cake in two layers. Then I stacked the layers with parchment between each one for easy removal. I placed them in my cake carrier to keep fresh.)

Beat cream cheese until light and fluffy. Beat in confectioner's sugar and the remaining pumpkin and pie spice (again, I used a lot more than what it called for) until smooth. Fold in whipped topping. (I also made this the night before. Be sure to let it sit out about 15 minutes before you try to use it. I doubled this part. I didn't use quite all of it, but in my opinion, the suggested amount would not have been enough.)

Place bottom layer of cake on a plate. Spread one fourth of the filling. Add the second layer. Spread one fourth of the filling on top. Repeat two more times. Drizzle with caramel sauce and sprinkle with toasted pecans. Serve immediately. I put the leftovers in the refrigerator and ate it over the next couple of days. It wasn't pretty, and it started to get a little soggy, but it might have been better than the first day. Seriously. This is THAT good. Give it a try, and let me know what you think!

I'm so glad you stopped by my neck of the woods!

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