Description
This Pumpkin Torte is a deliciously moist and creamy dessert perfect for fall gatherings. Made with a yellow cake mix combined with pumpkin puree and warm pumpkin pie spices, layered with a smooth cream cheese and whipped topping filling, and finished with caramel sauce and toffee bits, this torte is sure to impress with its festive flavors and elegant presentation.
Ingredients
Scale
Cake
- 1 standard size package yellow cake mix
- 1 cup pumpkin puree (from 1 can, 15 ounces, divided)
- 1/2 cup milk
- 4 large eggs
- 1/3 cup canola oil
- 1 teaspoon pumpkin pie spice
Filling
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup pumpkin puree (remaining from 1 can, 15 ounces)
- 1/2 teaspoon pumpkin pie spice
- 1 cup powdered sugar
- 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.
- Mix 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 combine the ingredients, then increase to medium speed and beat for 1 minute until the batter is smooth and well-blended. Divide the batter evenly between the prepared pans.
- Bake Cakes: Place the pans in the preheated oven and bake for 25 to 28 minutes, or until a toothpick inserted near the center of the cakes comes out clean. Once baked, allow the cakes to cool for 10 minutes in the pans before transferring them to wire racks to cool completely.
- Prepare Filling: In a large bowl, beat the softened cream cheese until light and fluffy. Add the powdered sugar, remaining pumpkin puree, and 1/2 teaspoon of pumpkin pie spice. Beat the mixture until very smooth, then gently fold in the thawed cool whip until fully incorporated.
- Assemble the Torte: Once the cakes are completely cool, cut each cake horizontally into two layers, creating a total of four layers. Place one layer on a large serving plate and spread one-fourth of the filling evenly over it. Repeat this layering process three more times, finishing with a layer of filling on top.
- Add Toppings and Serve: Sprinkle the chopped Heath toffee bits all over the top of the torte, then drizzle with caramel sauce. Slice to serve immediately, or store leftovers in the refrigerator for up to 5 days.
Notes
- Make sure the cream cheese is fully softened before beating to avoid lumps in the filling.
- Use pure pumpkin puree and not pumpkin pie filling, which contains added sugars and spices.
- For best results, allow cakes to cool completely before slicing and assembling to prevent filling from melting.
- This dessert can be made a day ahead and refrigerated to let the flavors meld.
- Store leftover torte covered in the fridge for up to 5 days.
