Pumpkin Torte

Have you ever had a recipe in your collection that you have never tried and it just sits there because you are not brave enough to attempt it? I have! This recipe has been in my collection since I was in college. Even though I would love to say that was "last year" I will be honest and say it was more then 5 years ago..... maybe even more but I can't be THAT honest with you! hahaha. But I have had this recipe for a while with out making it. Not because it sounded gross but I was a bit intimidated by it's beauty. I'm sure you know what I'm talking about, you scan the magazines and recipe books and see those pretty cakes and their beauty makes it seem impossible to recreate. Well I guess this one has been one of those. I think cream and fluffiness is what made me not make this cake. I made it this last weekend for a party and now I regret not making it for so long. It was DELICIOUS! AND it was actually very easy to make! Even Keith has asked me with each bite "why have you not made this before?" It really is good!

I normally don't post recipes that are not from scratch and this one does use a cake mix. I'm sorry I don't have a tested recipe for just the cake mix. I am sure I can find one for you if you need it, just send me a message. But if you do have a vanilla cake mix on hand this is a wonderful recipe! Perfect for the Autumn Season... I have posted before that pumpkin is one of my favorite things to cook with and this one is going in the list of FAVORITES right their beside Pumpkin Rolls!

Pumpkin Torte
1 vanilla Cake mix( I used French Vanilla)
1 Can solid pack pumpkin divided
1/2 cup milk
4 eggs
1/3 cup oil
1 1/2 tsp pumpkin spice (divided)
1 package Cream Cheese softened
1 cup powder sugar
1 carton frozen whipped topping( I just whipped cream with a bit of sugar into a Cool whip consistancy)
Carmel Ice cream topping
Toasted pecans

Mix cake mix, 1 cup pumpkin, milk, eggs, oil and 1 tsp pumpkin spice together. Beat on low for 30 seconds and then on Medium for 2 minutes. Pour into 2 greased 9-in round cake pans. Bake at 350 degrees for 25-30 minutes. Cool 10 minutes then remove from pans. Cool completely. 

In a mixing bowl beat cream cheese till light and fluffy. Add powder sugar, remaining pumpkin and pumpkin spice. Mix well till smooth. Fold in whipped topping.

Cut each cake horizontally in two layers. Place one layer on plate. Layer 1/4 of the whipped topping and spread over the layer. Then repeat with remaining layers. Sprinkle toasted pecans and then drizzle Carmel sauce over top of cake. Store in the refrigerator.