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Pumpkin Torte

Prep time

30 mins
Cook time

35 mins
Total time

65 mins



Ingredients

Cake

1 package Kinnikinnick White Cake Mix (500 g)

½ tsp nutmeg (1 g)

¼ tsp ginger (1 g)

1 tsp cinnamon (2 g)

4 large eggs (224 g)
1 cup water (240 g)

¾ cup vegetable oil (163 g)

1 cup pumpkin purée (240 g)

Spiced Whipped Cream

2 cups whipping cream 33% (500 g)

½ cup icing sugar (60 g)

1 tsp cinnamon (2 g)

¼ tsp ginger (1 g)

½ tsp nutmeg (1 g)

Directions

Cake

  1. Preheat oven to 350°F (176ºC). Lightly spray (2) 8 x 8 round cake pans.
  2. In a medium bowl combine Kinnikinnick White Cake Mix and spices. Mix until combined and set aside.
  3. In a separate bowl whisk eggs, oil and water until combined.
  4. Add dry mix alternating with pumpkin purée. Mix until combined and batter is smooth.
  5. Divide batter into cake pans.
  6. Bake in preheated oven for 35 minutes or until cakes spring back to the touch.
  7. Remove from oven and let cool.
  8. Once cakes have cooled, slice each cake in half to create four cake bases.

Spiced Whipping Cream

  1. In a medium bowl, combine sifted icing sugar and spices. Set aside.
  2. In a separate bowl whip whipping cream to medium peak.
  3. Slowly add icing sugar mixture and continue mixing until stiff peak.

Assembly

  1. Start with one layer of cake and spread base with ¼ of the Spiced Whipping Cream.
  2. Place a layer of cake on top and repeat with remainder layers to build your torte.
  3. Top torte with the remainder of the Spiced Whipping Cream.
  4. Finish with Caramel Sauce if desired.

Yields 1 cake

Tips & Variations

  • Top with homemade Caramel Sauce.
  • This cake is best served fresh.
  • If you wish to coat the sides of the cake with Spiced Whipped Cream, add an additional cup of whipping cream to above recipe and increase icing sugar by ¼ of a cup.