Pecan Pumpkin Torte

Name: Pecan Pumpkin Torte
Prep time: 30 min
Total time: 1 h 25 min
Yield: 16 servings
Ingredients: 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 extract; 1/2 cup caramel ice cream topping; Topping; 16 pecan halves

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

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30 min

Prep Time

1 hr 25 min

Total Time

servings

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Ingredients

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 extract

¹/₂ cup caramel ice cream topping

Topping

16 pecan halves

How to make

STEP 1

Heat oven to 350°F. Grease and flour 3 (9-inch) round cake pans; set aside.
STEP 2

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.
STEP 3

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.
STEP 4

Combine powdered sugar, 2/3 cup butter, cream cheese and vanilla in bowl. Beat at medium speed, scraping bowl often, until light and fluffy.
STEP 5

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.