Susie is excited to be part of the Test Kitchen team. Her editorial and creative writing experience started at HOUR Detroit magazine in Royal Oak, Michigan. Continuing her education, she earned her degree in nutrition and dietetics. Since then, she has worked in R&D, innovation, product development and consumer affairs.
Get to know the members of the Land O’Lakes Co-op with a seasonal look at family life on the dairy farm.
View our story
This festive Thanksgiving dessert combines the fall flavors of pumpkin, pecans and spices to create a showcase torte.
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 sides only 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.
Dietary Fiber: 2g
I have the recipe for thiscake that came out in the original cookbook and is a little different. The original recipe uses spice cake mix but uses 3/4 cup butter (instead of 1/2 cup) for the vanilla wafer/pecan layer and it uses 1 (16 oz.) can pumpkin instead of 1 cup. Everything else is the same but I prefer the recipe version that I have. I don't know why they made the changes but the original recipe is a much richer, denser cake.
Made this with Biscoff cookies instead of vanilla wafersSo easy. So delish.Will make again....and again.....Am going to try it with the vanilla wafers
Awesome , delicious and a beautiful presentation!!!!
I have been making this at the hoidays for years. The flavor is amazing. And it's so easy to make. Everyone always loves it. And it looks beautiful when done.
I have made this recipe for many years...it is always a holiday showpiece and everyone has seconds:))
I've had this twice before and it's delicious - perfect for the holidays :)
I first made this torte for Thanksgiving 1987, from that year's "Irresistible Desserts", to take to a dinner where I was not known...I left a hero with an empty cake plate. It is not only delicious, but has an elegant presentation. It is a bit time consuming but well worth the effort. I usually increase the filling by at least 1/2 and score the sides of the frosted cake before allowing the caramel to drizzle down the sides. I am surprised the 1987 photo isn't included on this web site.
Email address will not be published
How Did This Recipe Work Out for You?
Please return to landolakes.com to rate and review this recipe.
Your comments and suggestions are appreciated by others.
This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/18
© 2015 Land O'Lakes, Inc.
Ahhh, chili. You can make a boat-load in almost no time at all. It is a dish that is perfect for a crowd of football fans. Best of all, with endless ingredient possibilities, it is easy to personalize chili for the type of guests you will be serving.
Ahhh, chili. You can make a boat-load in almost no time at all. It is a dish that is perfect for a crowd of football fans. Best of all, with endless ingredient possibilities, it is easy to personalize chili for the type of guests you will be serving. More ...
The Simple Rewards® Club is your personal online resource for exclusive offers and information. It’s also our way of saying “thank you” for trusting Land O’Lakes and inviting us into your home. Membership is free, so sign up today.
We'll email instructions to the address you used to register.
We've sent a confirmation email to the address associated with your account. Check your email and follow the link within 3 hours in order to complete the password reset process.
If you are already a member, please sign in.
Look for an email soon with instructions to reset your password.
If you did not receive the email, please check your email junk folder (just in case) or contact us.
Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
Your question has been submitted.
Your email has been sent. Thanks for sharing this Land O Lakes recipe!