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Pumpkin Spice Torte Recipe

  • 10servings
  • 55minutes

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, D
MineralsZinc, Natrium, Fluorine, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 cup butter, softened

  2. 1-1/2 cups sugar

  3. 3 eggs

  4. 1-1/2 cups canned pumpkin

  5. 1-1/2 teaspoons vanilla extract

  6. 3 cups all-purpose flour

  7. 1-1/2 teaspoons ground cinnamon

  8. 1 teaspoon baking powder

  9. 1 teaspoon baking soda

  10. 3/4 teaspoon ground nutmeg

  11. 1/2 teaspoon salt

  12. 1/4 teaspoon ground ginger

  13. 1/4 teaspoon ground cloves

  14. 1 cup buttermilk

  15. FROSTING:

  16. 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened

  17. 1/2 cup butter, softened

  18. 3-1/2 cups confectioners' sugar

  19. 2 to 3 teaspoons maple flavoring

  20. 10 to 12 walnut halves, toasted

Instructions Jump to Ingredients ↑

  1. Pumpkin Spice Torte Recipe photo by Taste of Home In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, pumpkin and vanilla. Combine the flour, cinnamon, baking powder, baking soda, nutmeg, salt, ginger and cloves; add to pumpkin mixture alternately with buttermilk beating well after each addition.

  2. Pour into three greased and floured 9-in. round baking pans. Bake at 325° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.

  3. In a large bowl, beat cream cheese and butter until smooth. Add confectioners' sugar and enough maple flavoring to achieve spreading consistency. Place one cake layer on a serving plate; spread with 1 cup frosting. Repeat with remaining layers and frosting. Garnish with walnuts. Store in the refrigerator. Yield: 10-12 servings.

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