Pumpkin Torte

Name: Pumpkin Torte
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 12
Cuisine: Global
Ingredients: 79 milliliters canola oil; 59 milliliters caramel ice cream topping; 237 milliliters confectioners sugar; 227 grams package cream cheese, softened; 4 eggs; 118 milliliters milk; 79 milliliters chopped pecans, toasted; 2 teaspoons pumpkin pie spice, divided; 425 grams can solid-pack pumpkin, divided; 454 grams carton frozen whipped topping, thawed; 1 package yellow cake mix (regular size)

The recipe Pumpkin Torte can be made in about 55 minutes. One serving contains 474 calories, 7g of protein, and 23g of fat. This recipe serves 12. It works well as a rather inexpensive dessert. If you have cream cheese, caramel ice cream topping, eggs, and a few other ingredients on hand, you can make it.

Instructions

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. Beat on medium for 2 minutes.

Ingredients you will need

Pumpkin Pie Spice

Cake Mix

Pumpkin

Egg

Milk

Cooking Oil

Equipment you will use

Bowl

Pour into two greased and floured 9-in. round baking pans.

Equipment you will use

Baking Pan

Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Equipment you will use

Toothpicks

Oven

In a large bowl, beat the cream cheese until light and fluffy.

Ingredients you will need

Cream Cheese

Equipment you will use

Bowl

Add the confectioners' sugar and remaining pumpkin and pumpkin pie spice; beat until smooth. Fold in whipped topping.

Ingredients you will need

Powdered Sugar

Pumpkin Pie Spice

Whipped Topping

Pumpkin

Cut each cake horizontally into two layers.

Place bottom layer on a serving plate; spread with a fourth of the filling. Repeat layers three times.

Ingredients you will need

Spread

Drizzle with caramel topping; sprinkle with pecans. Store in the refrigerator.

Ingredients you will need

Caramel Sauce

Pecans

Equipment

Ingredients

Servings:

79milliliters

canola oil 59milliliters

caramel ice cream topping 237milliliters

confectioners' sugar 227grams

package cream cheese, softened 4

eggs 118milliliters

milk 79milliliters

chopped pecans, toasted 2teaspoons

pumpkin pie spice, divided 425grams

can solid-pack pumpkin, divided 454grams

carton frozen whipped topping, thawed 1package

yellow cake mix (regular size)

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are my top picks for Torte. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.