PUMPKIN PECAN TORTE RECIPES

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PECAN PUMPKIN TORTE RECIPE: HOW TO MAKE IT



Pecan Pumpkin Torte Recipe: How to Make It image

Times were lean when I was younger, so we would tend a big vegetable garden packed with tomatoes, beans, zucchini and pumpkin. I've been relying on the recipe for this pretty pumpkin cake for years.

Provided by Taste of Home

Categories     Desserts

Total Time 60 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 12-16 servings.

Number Of Ingredients 16

3 cups canned pumpkin
2 cups sugar
1-1/2 cups canola oil
4 large eggs
2 cups all-purpose flour
2-1/2 teaspoons ground cinnamon
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chopped pecans
FROSTING:
2/3 cup whipped cream cheese
3-3/4 cups confectioners' sugar
1 teaspoon vanilla extract
3 to 4 teaspoons 2% milk
Pecan halves, optional

Steps:

  • In a large bowl, combine the pumpkin, sugar, oil and eggs. In a small bowl, combine the flour, cinnamon, baking soda, baking powder and salt; gradually beat into pumpkin mixture until blended. Stir in chopped pecans. , Pour into three greased 9-in. round baking pans. Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese and confectioners' sugar until smooth. Beat in vanilla and enough milk to achieve a spreading consistency. Place one cake layer on a serving platter; spread with a third of the frosting. Repeat layers twice. Garnish with pecan halves if desired.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

PECAN PUMPKIN TORTE RECIPE | LAND O’LAKES



Pecan Pumpkin Torte Recipe | Land O’Lakes image

This festive Thanksgiving dessert combines the fall flavors of pumpkin, pecans and spices to create a showcase torte.

Provided by Land O'Lakes

Categories     Layer    Torte    Pecan    Pumpkin    Vegetable    Nut    Dessert    Cake    Dessert

Total Time 0 minutes

Prep Time 30 minutes

Yield 16 servings

Number Of Ingredients 17

Cake
2 cups crushed vanilla wafers
1 cup finely chopped pecans
1/2 cup Land O Lakes® Butter softened
1 (16.5- to 15.75-ounce) package carrot or spice cake mix
1 cup canned pumpkin
1/4 cup Land O Lakes® Butter melted
3 large Land O Lakes® Eggs
2 tablespoons water
Filling
3 cups powdered sugar
2/3 cup Land O Lakes® Butter softened
4 ounces cream cheese, softened
2 teaspoons vanilla
1/2 cup caramel ice cream topping
Topping
16 pecan halves

Steps:

  • Heat oven to 350°F. Grease and flour 3 (9-inch) round cake pans; set aside.
  • Combine wafer crumbs, chopped pecans and 1/2 cup butter in bowl. Beat at medium speed, scraping bowl often, until mixture resembles coarse crumbs. Press mixture evenly onto bottom of prepared pans.
  • Combine cake mix, pumpkin, 1/4 cup butter, eggs and water in same bowl. Beat at medium speed, scraping bowl often, until well mixed. Spread 1 1/2 cups batter over crumbs in each pan. Bake 18-23 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans. Cool completely.
  • Combine powdered sugar, 2/3 cup butter, cream cheese and vanilla in bowl. Beat at medium speed, scraping bowl often, until light and fluffy.
  • Place 1 cake nut-side down on serving plate. Spread cake with 1/2 cup filling mixture. Continue layering cakes with 1/2 cup filling mixture between layers. Frost only sides of cake with remaining filling. Spread caramel ice cream topping over top of cake, drizzling some over sides. Arrange pecan halves in ring on top of cake. Store refrigerated.

Nutrition Facts : Calories 550 calories, FatContent 32 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 90 milligrams, SodiumContent 500 milligrams, CarbohydrateContent 63 grams, FiberContent 2 grams, SugarContent grams, ProteinContent 5 grams

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