Easiest Way to Cook Perfect Pumpkin Torte

Pumpkin Torte.

You can have Pumpkin Torte using 16 ingredients and 7 steps. Here is how you cook it.

Ingredients of Pumpkin Torte

1. It’s 12 of servings.
2. It’s 2 1/4 cups of all purpose flour.
3. It’s 1 1/2 cups of granulated sugar.
4. You need 3 1/2 tsp of baking powder.
5. Prepare 1 tsp of salt.
6. You need 2 cups of pumpkin, divided (NOT pumpkin pie filling).
7. You need 4 of large eggs.
8. Prepare 1/2 cup of milk.
9. You need 1/3 cup of canola oil.
10. You need 1 1/2 tsp of pumpkin pie spice, divided.
11. You need of Filling Ingredients.
12. You need 1 package (8 oz) of cream cheese, softened.
13. It’s 1 cup of icing sugar.
14. It’s 1 carton (16 oz) of frozen whipped topping, thawed.
15. Prepare 1/4 cup of caramel ice cream syrup.
16. It’s of Pecan halves, toasted.

Pumpkin Torte step by step

1. Preheat oven to 350 degrees F. Grease two 9 inch round baking pans with butter, coat evenly with flour..
2. Combine all dry ingredients into a large bowl until mixed in..
3. Add 1 cup pumpkin, eggs, milk, oil, and 1 teaspoon pie spice. Beat on low speed for 30 seconds, then beat on medium speed for 2 minutes. Transfer and divide cake batter between the two prepared pans..
4. Bake 25-30 min or until a toothpick inserted in center comes out clean. Cool 10 min before removing from pans to wire rack, cool completely..
5. To make filling, beat cream cheese until light and fluffy. Beat in icing sugar, remaining pumpkin and pumpkin pie spice until smooth and consistent throughout. Fold in whipped topping..
6. Using a long, serrated knife, cut each cake in half horizontally. Place one layer on a serving plate, and spread with a fourth of the filling. Repeat three times with remaining cake layers and filling..
7. Drizzle generously with caramel topping and sprinkle pecans. Store in refrigerator..