Pecan Pumpkin Torte

Pecan Pumpkin Torte

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

30 min. prep time
16 servings
656 Ratings



2 cups crushed vanilla wafers
1 cup finely chopped pecans
1/2 cup Land O Lakes® Butter, softened
1 (18-ounce) package carrot or spice cake mix
1 cup canned pumpkin
1/4 cup Land O Lakes® Butter, melted
2 tablespoons water


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


16 pecan halves


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.

Recipe Tip

To remove cake easily from pan, place wire rack on top of cake and invert; repeat with remaining cakes.

Nutrition Facts (1 serving)

Calories: 550

Fat: 32g

Cholesterol: 90mg

Sodium: 500mg

Carbohydrates: 63g

Dietary Fiber: 2g

Protein: 5g

Recipe #0847b©1995Land O'Lakes, Inc.

Recipe Comments & Reviews

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.
Test Kitchen Comment


Through the years recipes are tested and re-tested and from time to time recipes are updated and some changes are made. If you have good results with the original recipe, go ahead and continue to use it. The updated recipe works just as well.
Posted October 13, 2014
Made this with Biscoff cookies instead of vanilla wafers

So 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 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.

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