Pumpkin Torte is a tiered pumpkin cake layered with whipped cream and topped with caramel and toffee pieces. This dessert is truly incredible!
Step aside Pumpkin Pie! There’s a new gourd dessert in town. Fall season is so wonderful because we get to serve pumpkin inspired dishes for 3 months straight! Since we have so much time to enjoy this fall staple it’s imperative that we add some variety to the mix. My Pumpkin Torte is just the solution.
I wanted to find a way to take pumpkin and elevate it to a 5-star restaurant level. A traditional torte can take hours to prepare and is usually a labor of love. Well, I love laboring over this dessert because it is very easy to prepare, and your dinner guests will think you’ve stolen this recipe from a Michelin star restaurant.
This dessert is layers upon layers of dense pumpkin cake with thick folds of whipped cream in between. Top everything off with pieces of toffee and an endless drizzle of caramel. Once you finish assembling everything, you might not even want to cut into this beautiful dessert. But, take my advice, cut out a huge slice and enjoy yourself. 🙂
HOW LONG DOES PUMPKIN TORTE KEEP?
Store covered in the refrigerator for up to 5 days.
CAN I USE SOMETHING ELSE BESIDES COOL WHIP?
Yes! Cool whip just makes this cake easy to make, but if you prefer to use fresh whipped cream it will only make this taste even better!
ENJOY THIS RECIPE? HERE ARE A FEW MORE PUMPKIN INSPIRED DESSERTS.
Pumpkin Cobbler – Warm cobbler infused with pumpkin served with a cool scoop of vanilla bean ice cream.
Pumpkin Cookies with Maple Cream Frosting – Soft and chewy pumpkin cookies topped with a maple cream cheese frosting.
White Chocolate Pumpkin Bread with Streusel Topping – Dense pumpkin bread with white chocolate chips and a crumbly topping.
Slow Cooker Pumpkin Pie Pudding – Pumpkin pie minus the crust! A simple dessert topped with whipped cream.
- 1 standard size package yellow cake mix
- 1 can (15 ounces) pumpkin, divided (not pumpkin pie filling)
- 1/2 cup milk
- 4 large eggs
- 1/3 cup canola oil
- 1 ½ teaspoons pumpkin pie spice, divided
- 1 package (8 ounces) cream cheese, softened
- 1 cup powdered sugar
- 1 large container (16 ounces) cool whip, thawed
- 1/4 cup caramel sauce
- 1/4 cup chopped Heath toffee bits
- Preheat oven to 350 degrees F. Grease and flour two 9-inch round baking pans. Set aside.
- In a large bowl, combine cake mix, 1 cup pumpkin, milk, eggs, oil and 1 teaspoon of pumpkin pie spice. Beat on low speed for 30 seconds, then beat on medium speed for 1 minute. Divide and pour the cake batter evenly among the two baking pans.
- Bake for 25 to 28 minutes or until a toothpick inserted near center comes out clean. Cool cakes for 10 minutes before removing from the pans to wire racks. Cool completely.
- In a large bowl, beat the cream cheese until light and fluffy. Add the powdered sugar, remaining pumpkin puree and pumpkin pie spice. Beat mixture until very smooth. Fold in the cool whip.
- Cut each cake horizontally to create two layers. You will have four layers total between the two cakes.Place one layer of cake onto a large serving plate. Spread 1/4 of the filling evenly over the top. Repeat layers 3 more times, ending with the filling on the very top. Sprinkle the toffee bits all over the top and then drizzle with caramel sauce. Slice, serve and enjoy!Store leftover cake in the fridge for up to 5 days.