Description
This Pumpkin Torte is a delightful layered dessert combining moist pumpkin cake with a creamy pumpkin-spiced filling, topped with toffee bits and caramel sauce. Perfect for fall gatherings or any time you crave a rich, festive treat.
Ingredients
Scale
Cake
- 1 standard size package yellow cake mix
- 1 cup pumpkin (not pumpkin pie filling)
- 1/2 cup milk
- 4 large eggs
- 1/3 cup canola oil
- 1 teaspoon pumpkin pie spice
Filling
- 1 can (15 ounces) pumpkin, divided (use 1 cup for cake, 1/2 cup for filling)
- 1 package (8 ounces) cream cheese, softened
- 1 cup powdered sugar
- 1/2 teaspoon pumpkin pie spice
- 1 large container (16 ounces) cool whip, thawed
Topping
- 1/4 cup caramel sauce
- 1/4 cup chopped Heath toffee bits
Instructions
- Prepare Pans: Preheat your oven to 350°F. Grease and flour two 9-inch round baking pans to prevent the cake from sticking.
- Make Cake Batter: In a large bowl, combine the yellow cake mix, 1 cup pumpkin, milk, eggs, canola oil, and 1 teaspoon pumpkin pie spice. Beat on low speed for 30 seconds, then on medium speed for 1 minute until well blended.
- Bake the Cakes: Divide the batter evenly between the two prepared pans. Bake for 25 to 28 minutes or until a toothpick inserted near the center comes out clean. Let the cakes cool for 10 minutes before removing them from the pans, then cool completely on wire racks.
- Prepare Filling: Beat the softened cream cheese in a large bowl until light and fluffy. Add powdered sugar, remaining 1/2 cup pumpkin puree, and 1/2 teaspoon pumpkin pie spice. Beat until smooth. Gently fold in the thawed cool whip to maintain a light texture.
- Assemble the Torte: Carefully cut each cooled cake horizontally to create two layers, making four layers total. Place one layer on a serving plate and spread one-quarter of the filling evenly on top. Repeat with remaining layers, ending with the filling on top.
- Add Toppings: Sprinkle chopped Heath toffee bits over the top layer and drizzle with caramel sauce for a sweet finishing touch.
- Serve and Store: Slice the torte and serve immediately. Store any leftovers covered in the refrigerator for up to 5 days to maintain freshness.
Notes
- Ensure the pumpkin is plain canned pumpkin, not pumpkin pie filling, for the best flavor and texture.
- Use room temperature cream cheese for easier blending and a smoother filling.
- Cooling the cakes completely before layering prevents the filling from melting.
- For a firmer filling, chill it briefly before assembling the torte.
- You can substitute Cool Whip with homemade whipped cream for a fresher taste.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
