Pumpkin Torte



  • 1 package yellow cake mix (regular size)
  • 1 can (15 ounces) solid-pack pumpkin, divided
  • 1/2 cup milk
  • 4 eggs
  • 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 Marzetti’s® Caramel Dip
  • 1/3 cup chopped pecans, toasted


  1. In a large bowl, combine the cake mix, 1 cup pumpkin, milk, eggs, oil and 1 teaspoon pumpkin pie spice; beat on low speed for 30 seconds.
  2. Beat on medium for 2 minutes.
  3. Pour into two greased and floured 9-inch round baking pans.
  4. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean.
  5. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  6. In a large bowl, beat the cream cheese until light and fluffy.
  7. Add the confectioners’ sugar and remaining pumpkin and pumpkin pie spice; beat until smooth.
  8. Fold in whipped topping.
  9. Cut each cake horizontally into two layers.
  10. Place bottom layer on a serving plate; spread with a fourth of the filling.
  11. Repeat layers three times.
  12. Drizzle with caramel topping; sprinkle with pecans.
  13. Store in the refrigerator.

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