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Torte: Pecan Pumpkin Torte




Source of Recipe


Land O'Lakes


List of Ingredients




Cake Ingredients:

2 cups crushed vanilla wafers
1 cup chopped pecans
1/2 cup LAND O LAKES® Butter, softened
1 (18-ounce) package carrot cake mix
1 cup cooked pumpkin
1/4 cup LAND O LAKES® Butter, melted
3 eggs
2 tablespoons water

Filling Ingredients:

3 cups powdered sugar
2/3 cup LAND O LAKES® Butter, softened
4 ounces cream cheese, softened
2 teaspoons vanilla
1/4 cup caramel ice cream topping

Topping Ingredients:

1 cup pecan halves


Recipe



Heat oven to 350°F. Combine wafer crumbs, chopped pecans and 1/2 cup butter in large mixer bowl. Beat at medium speed, scraping bowl often, until mixture resembles coarse crumbs. Press mixture evenly on bottom of three greased and floured 9-inch round cake pans.

Combine cake mix, pumpkin, 1/4 cup butter and eggs in same bowl. Beat at medium speed, scraping bowl often, until well mixed. Spread 1 3/4 cups batter over crumbs in each pan. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans. Cool completely.

Combine powdered sugar, 2/3 cup butter, cream cheese and vanilla in small mixer bowl. Beat at medium speed, scraping bowl often, until light and fluffy.

Place one cake nut-side down on serving plate. Spread cake with 1/2 cup filling mixture. Continue layering cakes with 1/2 cup filling mixture between layers. Frost sides only of cake with remaining filling. Spread caramel ice cream topping over top of cake, drizzling some over sides. Arrange pecan halves in ring on top of cake. Store refrigerated.

TIP: To remove cake easily from pan, place wire rack on top of cake and invert; repeat with remaining cakes.

SERVES 16