Description
This Pumpkin Torte is a luscious layered cake combining moist yellow cake infused with pumpkin and warm spices, creamy pumpkin-spiced cream cheese filling, topped with cool whip, toffee bits, and caramel drizzle. Perfect for fall celebrations, it offers a delightful balance of sweet and spiced flavors in every bite.
Ingredients
Scale
Cake
- 1 standard size package yellow cake mix
- 1 cup pumpkin (from 1 can, 15 ounces, divided)
- 1/2 cup milk
- 4 large eggs
- 1/3 cup canola oil
- 1 teaspoon pumpkin pie spice (from 1 ½ teaspoons, divided)
Filling
- 1 package (8 ounces) cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup pumpkin (remaining from 1 can, 15 ounces)
- 1/2 teaspoon pumpkin pie spice (remaining from 1 ½ teaspoons, divided)
- 1 large container (16 ounces) cool whip, thawed
Topping
- 1/4 cup caramel sauce
- 1/4 cup chopped Heath toffee bits
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F. Grease and flour two 9-inch round baking pans to prevent sticking, then set them aside.
- Make the cake batter: In a large bowl, combine the yellow cake mix, 1 cup of pumpkin puree, milk, eggs, canola oil, and 1 teaspoon of pumpkin pie spice. Beat the mixture on low speed for 30 seconds to blend ingredients, then increase to medium speed and beat for another minute until the batter is smooth.
- Bake the cakes: Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 25 to 28 minutes, or until a toothpick inserted near the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Prepare the filling: In a large bowl, beat the softened cream cheese until light and fluffy. Gradually add the powdered sugar, remaining pumpkin puree, and the remaining ½ teaspoon pumpkin pie spice, beating until very smooth. Gently fold in the thawed cool whip until well combined and creamy.
- Layer the torte: Carefully cut each cooled cake layer horizontally to halve them, creating four layers total. Place one cake layer on a large serving plate and evenly spread 1/4 of the pumpkin cream cheese filling on top. Repeat the layering process three more times, finishing with the filling on top.
- Add toppings and serve: Sprinkle the chopped Heath toffee bits over the final layer and drizzle with caramel sauce. Slice the torte into servings and enjoy. Store any leftovers in the refrigerator for up to 5 days.
Notes
- Ensure pumpkin puree is pure pumpkin, not pumpkin pie filling which is pre-sweetened and spiced.
- Cooling the cake completely before layering prevents the filling from melting.
- You can substitute Heath toffee bits with any crunchy toffee or chopped nuts for variation.
- Store leftover torte refrigerated to maintain freshness and texture.
- For an extra moist cake, slightly underbake and let cool completely before slicing.
