• 12servings
  • 40minutes
  • 742calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B12, H, D
MineralsZinc, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 package (18-1/4 ounces) white cake mix

  2. 3/4 cup all-purpose flour, divided

  3. 1 cup water

  4. 3/4 cup canned pumpkin

  5. 2 eggs

  6. 1/3 cup canola oil

  7. 1 teaspoon ground cinnamon

  8. 2 tablespoons brown sugar

  9. 1-1/3 cups vanilla or white chips

  10. 1/4 cup chopped pecans


  12. 1 cup butter-flavored shortening

  13. 7-1/2 cups confectioners' sugar

  14. 3/4 cup milk

  15. 2 teaspoons vanilla extract

  16. 1 to 1-1/2 teaspoons maple flavoring

Instructions Jump to Ingredients ↑

  1. Maple Pumpkin Torte Recipe photo by Taste of Home Grease three 9-in. round baking pans; line with waxed paper. Grease the paper and set aside. In a large bowl, combine the cake mix, 1/2 cup flour, water, pumpkin, eggs, oil and cinnamon; beat for 30 seconds on low speed. Beat for 2 minutes on medium.

  2. Transfer a third of the batter to a small bowl; beat in brown sugar and remaining flour. Stir in chips and pecans. Pour into one prepared pan. Divide the plain batter between the two remaining pans.

  3. Bake at 350° for 20-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

  4. For frosting, in a large bowl, cream shortening until fluffy. Add the confectioners' sugar, milk, vanilla and maple flavoring; beat until smooth.

  5. Place one plain cake layer on a serving platter. Top with a quarter of the frosting. Top with the pumpkin-nut cake layer. Top with a quarter of the frosting. Top with remaining plain cake layer; spread remaining frosting over top and sides of cake. Yield: 12-14 servings.


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