Name: Pumpkin Caramel Torte
Yield: 12 servings
Ingredients: 4 large eggs; 1 box yellow cake mix; 1/2 Cup milk; 1/2 Cup vegetable or canola oil; 1 1/2 tsp pumpkin pie spice; 1 Can pumpkin puree

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Don’t have time to decorate a cake?

This is a perfect Fall favorite with easy to make cake and frosting, drizzled with caramel.

Using a cake mix in the recipe makes it quick and simple, along with left over pumpkin puree to make yummy pumpkin frosting.

See printable recipe and how-to tutorial below.

You can make home-made caramel Click Here for recipe

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Print Recipe

Pumpkin Caramel Torte

Course: Dessert

Cuisine: American

Keyword: cake, caramel, pumpkin, torte

Servings: 12 servings

Author: Jill Christine Lodato

Equipment

cake pans
parchment paper

Ingredients

4 large eggs
1 box yellow cake mix
1/2 Cup milk
1/2 Cup vegetable or canola oil
1 1/2 tsp pumpkin pie spice
1 Can pumpkin puree

Instructions

1. Beat eggs well.
2. Add yellow cake mix, milk, oil, spice, and puree. Mix well.
3. Pour into two 8-inch pans or bundt cake. Make sure to line pans with parchment paper or oil pans and dust with flour.
Bake in pre-heated oven 350F for 25-35 minutes. Check for doneness as middle of cake with bounce back when you press finger lightly. If using a bundt cake you will need to bake longer.
Cool before frosting cake.
Make frosting with:
1 stick butter
8 ounce cream cheese
1/2 Cup pumpkin puree
1 tsp pumpkin pie spice
4 -5 Cups powdered sugar
Cut cakes into four layers (see video) and add frosting to every layer. Drizzle with caramel and top with pecan pieces.