Name: Pumpkin Torte
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 servings
Ingredients: 1 package yellow cake mix (regular size); 1 can (15 ounces) pumpkin, divided; 4 large eggs, room temperature; 1/2 cup 2% 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; Pecan halves, toasted

This beautiful layered cake has a creamy filling with a mild pumpkin flavor and a little spice. It is quick and always turns out so well. The nuts and caramel topping add a nice finishing touch. —Trixie Fisher, Piqua, Ohio

Ingredients

1 package yellow cake mix (regular size)

1 can (15 ounces) pumpkin, divided

4 large eggs, room temperature

1/2 cup 2% 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

Pecan halves, toasted

Instructions

1 Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper.

2 Combine cake mix, 1 cup pumpkin, eggs, milk, oil and 1 teaspoon pie spice; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to prepared pans.

3 Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks; cool completely.

4 Beat cream cheese until light and fluffy. Beat in confectioners' sugar and the remaining pumpkin and pie spice until smooth. Fold in whipped topping.

5 Using a long serrated knife, cut each cake horizontally in half. Place 1 cake layer on a serving plate; spread with a fourth of the filling. Repeat 3 times. Drizzle with caramel topping; sprinkle with pecans. Store in refrigerator.