Description
This decadent pumpkin torte with creamy filling is a rich, layered dessert. It combines moist spiced cake with a smooth, creamy filling and a luscious caramel-pecan topping. You’ll find it an ultimate fall treat, beautiful to present, deliciously indulgent, and surprisingly simple to make at home.
Ingredients
Scale
- 1 box Yellow Cake Mix (or vanilla/spice cake mix for a twist)
- 1 cup Pumpkin puree (homemade pumpkin puree for a fresher taste is an option)
- 3 large Eggs, room temperature
- 1 cup 2% Milk (almond or soy milk can be used as substitutes)
- 1/2 cup Canola Oil (melted coconut oil is a tasty alternative)
- 1 teaspoon Pumpkin Pie Spice (can substitute with cinnamon, nutmeg, and ginger mix)
- 8 ounces Cream Cheese, softened
- 1 cup Confectioners’ Sugar (maple syrup can be used for a healthier alternative)
- 1 cup Whipped Topping (whipped coconut cream can be used as a dairy-free option)
- 1/2 cup Caramel Ice Cream Topping (homemade caramel or maple syrup can be used)
- 1/2 cup Pecan Halves (leave out for a nut-free version)
Instructions
- Preheat your oven to 350°F (175°C). Line two 9-inch round baking pans with parchment paper and lightly grease the sides.
- In a large bowl, combine the yellow cake mix, pumpkin puree, eggs, milk, canola oil, and pumpkin pie spice. Beat on low speed for 30 seconds, then increase to medium speed for 2 minutes until the batter is smooth and well combined.
- Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes in the pans for about 10 minutes before transferring them to wire racks to cool completely.
- For the creamy filling, beat the softened cream cheese until it’s light and fluffy. Mix in the confectioners’ sugar and any remaining pumpkin or spice until smooth. Gently fold in the whipped topping.
- Once the cakes are completely cool, carefully cut each one horizontally to create multiple layers.
- Spread one-third of the cream filling between each layer, stacking them neatly.
- Drizzle the top with caramel ice cream topping and sprinkle the pecan halves over it.
- Chill the entire decadent pumpkin torte for at least 30 minutes before serving so the filling firms up slightly.
Notes
- You can use a spice cake mix instead of yellow cake for an even richer autumn flavor in your decadent pumpkin torte.
- For a dairy-free version, substitute coconut milk, coconut oil, and whipped coconut cream.
- Add a touch of maple extract to the filling for a more distinctive flavor in your creamy pumpkin torte.
- Instead of caramel, you can drizzle melted white chocolate or cinnamon glaze on top for a different presentation of this rich pumpkin dessert.
- This decadent pumpkin torte is best served chilled—store it covered in the refrigerator for up to 3 days.
- You can freeze individual slices of this creamy pumpkin torte for up to 2 months; thaw them overnight in the fridge before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38g
- Sodium: 420mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg