Pumpkin Torte Cake
1 package yellow cake mix (regular size)
1 can (15 oz.) pumpkin, divided
1/2 cup milk
4 large eggs
1/3 cup canola oil
1.5 teaspoons pumpkin spice, divided
1 (8 oz.) package of cream cheese, softened
1 cup confectioner's sugar
1 (16 oz.) tub of cool whip, thawed
1/4 cup caramel ice cream topping
1/3 cup pecans, toasted
Preheat oven to 350 degrees.
In a large bowl, combine the cake mix, 1 cup pumpkin, milk, eggs, oil and 1 teaspoon pumpkin pie spice. Beat on a low speed for 30 seconds. Then increase speed to medium for 2 minutes more.
Pour into two greased and floured 8-in. round baking pans. You could also use the Pam baking spray.
Bake for 20-25 minutes or until a toothpick inserted near the center comes out clean.
Let cool for 10 minutes, then remove from pan and place on baking racks to finishing cooling completely.
Beat the cream cheese in a large bowl until light and fluffy.
Slowly add the confectioner’s sugar, remaining pumpkin and remaining pumpkin spice. Continue to beat until smooth.
Next, fold in whipped topping.
Evenly cut cakes horizontally so you have four layers. Place bottom layer on serving plate, top and evenly spread with 1/4 of the filling. Repeat the layers three more times.
Finally, drizzle with caramel topping and sprinkle with pecans.
Keep stored in the refrigerator.
Heathy Candy Corn Treat
Mandarin oranges, drained
Pineapple chunks, drained
Candy Corn candies
In a clear glass of your choice layer pineapple chunks and mandarin oranges.
Top with whipped cream and garnish with a candy corn. Enjoy!
Amy Poore is a mom, a wife and a foodie. To see more of Amy's delicious recipes, visit her blog, Poore Amy, at pooreamy.com.