Pumpkin TorteThis beautiful layered cake has a creamy filling with a mild pumpkin flavor and a…
1 package yellow cake mix (regular size) 1 can (15 ounces) solid-pack pumpkin, divided 4 large eggs 1/2 cup 2% milk 1/3 cup canola oil 1-1/2 teaspoons pumpkin pie spice, divided 1 package (8 ounces) cream cheese, softened 1 cup confectioners’ sugar 1 carton (16 ounces) frozen whipped topping, thawed 1/4 cup caramel ice cream topping Pecan halves, toasted
Preheat oven to 350°.
Line bottoms of 2 greased 9-in.
round baking pans with parchment; grease paper.
Combine cake mix, 1 cup pumpkin, eggs, milk, oil and 1 teaspoon pie spice; beat on low speed 30 seconds.
Beat on medium 2 minutes.
Transfer to prepared pans.
Bake until a toothpick inserted in center comes out clean, 25-30 minutes.
Cool 10 minutes before removing from pans to wire racks; cool completely.
Beat cream cheese until light and fluffy.
Beat in confectioners’ sugar and the remaining pumpkin and pie spice until smooth.
Fold in whipped topping.
Using a long serrated knife, cut each cake horizontally in half.
Place 1 cake layer on a serving plate; spread with a fourth of the filling.
Repeat 3 times.
Drizzle with caramel topping; sprinkle with pecans.
Store in refrigerator.
Nutrition Facts 1 slice:
- 476 calories, 24g fat (12g saturated fat), 82mg cholesterol, 367mg sodium, 58g carbohydrate (41g sugars, 1g fiber), 6g protein.