Okay my friends, If you like toasted pecans… caramel… moist warmly spiced pumpkin cake…lightly spiced cream cheese and pumpkin….well… need I say more… This is the dessert for you. I first made this wonderful dessert when it graced the cover of Taste of Home’s 2010 Annual Recipes Cookbook. Talk about the perfect fall dessert…or well… anytime dessert. Did I mention that this delicious Torte starts with a cake mix…that’s right, it’s one of the few recipes that you will see on My Country Table that starts with a cake mix. It’s so delicious but tastes so light….When I make this for my friends, they fight over the last crumb on the plate. They also think I’ve spent hours in the kitchen making it. NOT!
If you haven’t tried this wonderful Pumpkin Torte yet, you must do so NOW!! I promise you’ll have NO regrets!!
Come on…let’s do it…
Okay, first you need to prepare two 9 inch round cake pans. Lay two pieces of wax paper under one of the pans. Now use the tip of a knife and trace around the pans. Cut out the rounds of wax paper. Now grease the insides of the pans and the tops of the wax paper rounds with Crisco solid shortening. Lightly dust the sides and wax paper with flour. Now set the pans aside for now…
Now go ahead and preheat your oven to 350 degrees. Once it’s preheated, spread some pecans out on a cookie sheet and place them in the oven for about five minutes until you can smell them when you open the oven door. Don’t walk and away…it doesn’t take long for them to burn. You just want to barely toast them and bring out their aroma. Now set them aside too for now…
Now moving on to better things….using the bowl of a stand mixer with the paddle attachment, mix together the cake mix, some pumpkin, milk, eggs, oil and pumpkin pie spice.
Just mix until everything is incorporated, but do not over mix…
Now divide the cake batter equally between the two cake pans. Gently shake the pans to level out the cake batter. Now lightly tap the pans on a counter to remove any air bubbles…place in the preheated oven and bake for about 20 -25 minutes until a toothpick comes out clean when you insert it into the center of the cakes.
Let the cake layers cool for about five minutes. Run a knife around the inside of the pans, and invert the cakes onto a cooling rack, or if you don’t have one just use a piece of wax paper. Peel the wax paper rounds from the bottoms, and allow the cakes to completely cool.
Now using either a cake leveler or long serrated knife, divide each cake layer into two thin layers. Now set the four thin layers aside while you whip up the wonderful filling….
Using the bowl of a stand mixer and the whisk attachment, whisk the cream cheese until it is totally creamy and free of any lumps…
Now add some pumpkin pie spice, pumpkin and powdered sugar…
Now fold in some cool whip….
and OH MY HEAVENS…try really hard not to taste it, or you’ll keep tasting and tasting and well…you won’t have enough left for your cake….trust me, I know these things…
Now place one of the cake layers on a cake plate, the cut side up….
Spread the layer with approximately one-fourth of that wonderful….wonderful….filling.
Now you’re gonna repeat this for the other three layers, ending with the filling on top of the last layer…If you haven’t run out of filling by now, because you ate too much of it…
Now did I mention that I’m far from perfect….see my wonderful uneven layers….but does that really matter, gosh no…it’s rustic…lol. So don’t worry if your layers aren’t perfect…
Now you’re gonna sprinkle the toasted pecan pieces on top and then wait….one last thing….drizzle some caramel topping all over the top and let it run down the sides….I love the Smucker’s Salted Caramel topping….it’s wonderful. OMG my friends, I gotta go….I need to go make this right now….
ENJOY my friends!!!
Cindy @ My Country Table
Moist, light, warmly spiced pumpkin cake, with layers of a wonderful cream cheese, lightly spiced pumpkin filling.
For the Cake
- 1 package yellow cake mix, with or without pudding
- 4 eggs
- 1/2 cup milk
- 1/3 cup canola oil
- 1 teaspoon Pumpkin Pie spice
- 1 can, 15 ounce, pumpkin puree, divided (not pumpkin pie filling)
For the Filling
- 1 package cream cheese, 8 ounce, softened
- Remaining pumpkin
- One carton cool whip, 16 ounce, thawed
- 1 cup powdered sugar
- 1/2 teaspoon Pumpkin Pie spice
For the Garnish
- 1/2 cup pecan pieces
- Caramel ice cream topping
- Preheat oven to 350 degrees.
- Grease the insides of two 9″ round cake pans. Cut two rounds of wax paper, the same size as the pans. Grease and lightly flour the sides of pans and the wax paper rounds and set aside.
- Place the pecan pieces on a cookie sheet and toast in the oven for approximately 5 minutes until you can start to smell them…watch closely. Set aside to cool.
For the Cake
- In the bowl of a stand mixer, using the paddle attachment, combine the cake mix, 1 cup of pumpkin, pumpkin pie spice, milk, oil and eggs. Mix on medium speed for about one minutes until all ingredients are well combined. Do not over mix.
- Divide cake batter evenly between the two prepared cake pans. Bake for approximately 20-25 minutes until a toothpick inserted into the center of each layer comes out clean. Transfer to a cooling rack to cool completely. One layers have cooled, split the cake layers horizontally, using a long serrated knife or cake leveler.
For the Filling
- Place the softened cream cheese in the bowl of a stand mixer fitted with the whisk attachment. Mix on medium speed for about two minutes until the cream cheese is very light and creamy and free all any lumps.
- Mix in the powdered sugar, Pumpkin Pie spice and remaining pumpkin. Fold in the cool whip.
- Place the first cake on a cake plate with the cut side facing up. Spread 1/4 of the filling over the layer, stopping just short of the edges. Repeat until all layers are assembled ending with the filling on top of the last layer.
For the Garnish
- Sprinkle the pecan pieces over the top of the cake, then drizzle caramel topping over the top of the cake.
- Smuckers Salted Caramel ice cream topping is excellent for this cake.
- Serving Size: 12