• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

Pumpkin Nut Torte (November)

  • Recipe Submitted by on

Category: Desserts, Cakes

 Ingredients List

  • 1 c Walnuts; chopped
  • 1 pk Spice cake mix; (18.25
  • -ounces)
  • 1 cn Solid pack pure pumpkin; (16
  • -ounces)
  • 3/4 c Confectioners' sugar
  • 2 ts Ground cinnamon
  • 1/2 ts Ground cloves
  • 1/4 ts Ground nutmeg
  • 1 Container frozen whipped
  • -topping; (16 ounces)

 Directions

Prepare the spice cake as directed on the package. Add the chopped walnuts
to the batter and bake according to the package directions for two 9 inch
round cake pans. Allow to cool completely on wire racks. In a large bowl,
combine the pumpkin, confectioners' sugar, cinnamon, cloves, and nutmeg
until thoroughly mixed. Add the whipped topping; mix until well blended.
Cut each cake layer horizontally in half, making a total of 4 cake layers.
Place 1 cake layer cut side down on a platter and top with one quarter of
the pumpkin mixture, spreading just to the edges. Repeat with the remaining
layers of cake and pumpkin mixture 3 more times, ending with the pumpkin
mixuture and leaving the sides unfrosted. Cover loosely and chill for at
least 3 hours before serving.

Note: Top with additional pecan halves for that fancy finishing touch.

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