Okay, so finding and moving into our new home took longer than we expected, but we are finally getting settled. I wanted to take a quick break from unpacking boxes to share with you my favorite Autumn dessert. This layered pumpkin cake is beautiful, quick to make and would be a star at the Thanksgiving table. This recipe is from Taste of Home magazine. I apologize for the blurry picture, it doesn't do this dessert justice! I hope everyone enjoys their Thanksgiving and finds time to ponder on your many blessings. Find this recipe and more at Tasty Tuesday and Tuesdays at the Table.
Luscious Pumpkin Torte
1 package yellow cake mix
1 can (15 ounces) solid-pack pumpkin, divided
1/2 cup milk
1/3 cup canola oil
1-1/2 teaspoons pumpkin pie spice, divided
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (16 ounces) frozen whipped topping, thawed
1/4 cup caramel ice cream topping
1/3 cup chopped pecans (can be toasted if prefer)
In a large bowl, combine the cake mix, 1 cup pumpkin, milk, eggs, oil and 1 teaspoon pumpkin pie spice; beat with electric mixer until blended well. Pour evenly into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a large bowl, beat the cream cheese until light and fluffy. Add the confectioners' sugar, and remaining pumpkin and pumpkin pie spice; beat until smooth. Fold in whipped topping.
Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with a fourth of the cream cheese filling. Repeat layers three times. Frost the top layer and drizzle with caramel topping. Sprinkle pecans over top. Store in the refrigerator.
Yield: 12-16 servings.