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Pumpkin Torte
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Description
Cream cheese and pumpkin-filled 4 layer cake.
Ingredients
- 1 package Yellow Cake Mix
- 15 ounces, weight Canned Pumpkin Mix
- ½ cups Milk
- ⅓ cups Oil
- 4 whole Eggs
- 1-½ teaspoon Pumpkin Pie Spice
- 1 package Cream Cheese, Softened
- 1 cup Powdered Sugar
- 8 ounces, weight Container Cool Whip Topping Thawed
- ¼ cups Caramel Ice Cream Topping
- ¼ cups Chopped Pecans
Preparation
HEAT oven to 350°F.
BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.
BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.
BEAT cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in cool whip topping.
Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers. Great fall desert!
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