Pumpkin Torte

INGREDIENTS:

1 package yellow cake mix

1 can (15 oz.) pumpkin – note: will be Divided

½ cup milk

1/3 cup vegetable oil

4 eggs                 

1 ½ teaspoon pumpkin pie spice – note: will be Divided

1 package (8 oz.) cream cheese, softened

1 cup confectioners’ sugar

1 carton (16 oz.) cool whip, thawed

¼ cup caramel ice cream topping

1/3 cup chopped pecans

DIRECTIONS:

Mix cake mix and only 1 cup pumpkin, milk, oil, eggs, and only 1 teaspoon of pumpkin pie spice. Using an electric mixer, beat on low speed for 30 seconds. Then switch to medium speed and beat for 2 minutes. Pour into 2 greased and floured 9 inch cake pans. Put in oven at 350 degrees for 25-30 minutes.

Cool completely ( takes approximately an hour)

To make the filling, beat cream cheese, sugar and the rest of the pumpkin and pumpkin pie spice. Then

fold in cool whip.

Carefully take the cooled cakes and horizontally cut them to make 4 layers.

Lay the first layer down on your serving platter. Spread ¼ of the filling evenly on this cake layer. On top of this lay down a second layer of cake and then spread ¼ of the filling. Continue laying down cake and filling until you’ve sandwiched 4 layers of filling with 4 layers of cake layers. Note: To stabilize building these cake layers that may not cooperate on its’ own, use skewers/baking pins  to maintain the cake to stay put-one on top of the other.

Top with caramel and nuts.

Chill for at least 4 hours.