Home Cooking Recipes
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Pecan Pumpkin Torte
Chef:  Jessica Jo Jantzen - Ames, Ok          Category:  Desserts

Ingredients:
2 cups vanilla wafers, crushed
1 cup pecans, chopped
3/4 cup butter, softened
1 (18oz.) package spice cake mix
1 (16oz.) can solid pack pumpkin
1/4 cup butter, softened
4 eggs
3 cups powdered sugar
2/3 cup butter, softened
4 oz. cream cheese
2 teaspoons vanilla
1/4 cup caramel topping
pecan halves







Directions: Heat oven to 350°F. For cake, in large mixing bowl, combine wafer crumbs, pecans and 3/4 cup butter. Beat at medium speed, until crumbly.Press mixture evenly on bottom of three greased and floured 9 inch round cake pans. In same bowl combine cake mix, pumpkin, 1/4 cup butter and eggs. Beat at medium until well mixed. Spread 1 3/4 cups batter over crumbs in each pan. Bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool five minutes; remove from pans. Cool completely. For filling, in mixer bowl combine powdered sugar, 2/3 cup butter, cream cheese and vanilla. Beat at medium speed until light and fluffy. On serving plate layer three cakes and place 1/2 cup filling spread between each layer. With remaining filling, frost sides only of cake. Spread caramel topping over top of cake, drizzling some over the frosted sides. Arrange pecans halves in rings on top of cake.

Notes: This is always my family's favorite dessert for all the Holidays.

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