Pumpkin Torte - Easy to do and Very moist even after warming up leftovers the next day!. Today I am sharing this Pumpkin Torte! A quick and easy dinner that is ready in under 15 minutes!
You can cook Pumpkin Torte with 16 Ingredients and 7 steps. See the following guide!
Ingredients for Pumpkin Torte:
- 12 servings.
- 2 1/4 cups all purpose flour.
- 1 1/2 cups granulated sugar.
- 3 1/2 tsp baking powder.
- 1 tsp salt.
- 2 cups pumpkin, divided (NOT pumpkin pie filling).
- 4 large eggs.
- 1/2 cup milk.
- 1/3 cup canola oil.
- 1 1/2 tsp pumpkin pie spice, divided.
- Filling Ingredients.
- 1 package (8 oz) cream cheese, softened.
- 1 cup icing sugar.
- 1 carton (16 oz) frozen whipped topping, thawed.
- 1/4 cup caramel ice cream syrup.
- Pecan halves, toasted.
Step by step how to cook Pumpkin Torte:
- Preheat oven to 350 degrees F. Grease two 9 inch round baking pans with butter, coat evenly with flour..
- Combine all dry ingredients into a large bowl until mixed in..
- Add 1 cup pumpkin, eggs, milk, oil, and 1 teaspoon pie spice. Beat on low speed for 30 seconds, then beat on medium speed for 2 minutes. Transfer and divide cake batter between the two prepared pans..
- Bake 25-30 min or until a toothpick inserted in center comes out clean. Cool 10 min before removing from pans to wire rack, cool completely..
- To make filling, beat cream cheese until light and fluffy. Beat in icing sugar, remaining pumpkin and pumpkin pie spice until smooth and consistent throughout. Fold in whipped topping..
- Using a long, serrated knife, cut each cake in half horizontally. Place one layer on a serving plate, and spread with a fourth of the filling. Repeat three times with remaining cake layers and filling..
- Drizzle generously with caramel topping and sprinkle pecans. Store in refrigerator..