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November 20, 2019 By Jill Christine Lodato Leave a Comment

Pumpkin Caramel Torte

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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

Get my “Let’s Roll-out the Holiday Cookies” e-cookbook. Now, just $9.99 with discount code: “holiday19”

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Pumpkin Caramel Torte

Jill Christine Lodato
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 12 servings

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.
Keyword cake, caramel, pumpkin, torte

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Filed Under: Cake & Cupcake Recipes Tagged With: cake, cakes, Halloween, pumpkin, thanksgiving

Previous Post: « Three Yummy Thanksgiving Recipes
Next Post: Pumpkin Spice Bundt Cake »

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