Description

This Pumpkin Torte is a delightful layered dessert combining the moist texture of pumpkin-infused yellow cake with a creamy, smooth pumpkin-cream cheese filling topped with cool whip, caramel sauce, and crunchy toffee bits. Perfect for fall gatherings or any time you crave a seasonal treat, it offers a harmonious blend of warm pumpkin spice and sweet indulgence.

Ingredients

Scale

Cake Ingredients

1 standard size package yellow cake mix
1 cup pumpkin (from a 15-ounce can, reserving 1/4 cup for filling) (not pumpkin pie filling)
1/2 cup milk
4 large eggs
1/3 cup canola oil
1 teaspoon pumpkin pie spice

Filling Ingredients

1 package (8 ounces) cream cheese, softened
1/4 cup pumpkin puree (reserved from the 15-ounce can)
1/2 teaspoon pumpkin pie spice
1 cup powdered sugar
1 large container (16 ounces) cool whip, thawed

Topping Ingredients

1/4 cup caramel sauce
1/4 cup chopped Heath toffee bits

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Instructions

Preheat and Prepare Pans: Preheat your oven to 350 degrees F. Grease and flour two 9-inch round baking pans thoroughly to ensure cakes do not stick. Set the pans aside.
Mix Cake Batter: In a large mixing bowl, combine the yellow cake mix, 1 cup pumpkin puree, milk, eggs, canola oil, and 1 teaspoon pumpkin pie spice. Beat the mixture on low speed for 30 seconds, then increase to medium speed and continue beating for 1 minute until well blended.
Bake the Cakes: Evenly divide the cake batter between the two prepared pans. Bake in the preheated oven for 25 to 28 minutes or until a toothpick inserted near the center comes out clean. Allow cakes to cool in pans for 10 minutes before transferring them to wire racks to cool completely.
Prepare the Filling: In a large bowl, beat the softened cream cheese until light and fluffy. Add the powdered sugar, the reserved 1/4 cup pumpkin puree, and the remaining 1/2 teaspoon pumpkin pie spice. Beat the mixture until very smooth. Gently fold in the thawed cool whip until evenly combined, creating a light, creamy filling.
Assemble the Torte: Using a serrated knife, cut each cooled cake horizontally into two layers, yielding four layers total from the two cakes. Place one cake layer on a large serving plate and spread 1/4 of the pumpkin cream cheese filling evenly over it. Repeat this layering process three more times, ending with the filling on top.
Add Toppings and Serve: Sprinkle the chopped Heath toffee bits evenly over the top layer of filling. Drizzle the caramel sauce over the toffee bits for added sweetness and texture. Slice the torte into servings and enjoy immediately. Store any leftovers in the refrigerator for up to 5 days.

Notes

For best results, use pumpkin puree and not pumpkin pie filling for the cake and filling.
Ensure cream cheese is softened to room temperature to prevent lumps in the filling.
You can substitute cool whip with homemade whipped cream if desired.
Chilling the assembled torte for an hour before serving allows the flavors to meld and the filling to set slightly.
Store leftovers covered in the refrigerator to maintain freshness for up to 5 days.