Why You’ll Love This Recipe

I love this pumpkin torte because it’s the perfect combination of texture and flavor. The cake is soft, moist, and rich with pumpkin spice, while the filling adds a velvety creaminess that melts in the mouth. The caramel and pecans on top give it an irresistible finishing touch. It’s a dessert that always gets compliments, whether I serve it at a family gathering or a fall dinner party.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Cake
1 box Yellow Cake Mix (can use vanilla or spice cake mix for a twist)
1 cup Pumpkin (homemade pumpkin puree for a fresher taste is an option)
3 Eggs (use large eggs at room temperature)
1 cup 2% Milk (almond or soy milk can be used as substitutes)
1/2 cup Canola Oil (melted coconut oil is a tasty alternative)
1 teaspoon Pumpkin Pie Spice (can substitute with cinnamon, nutmeg, and ginger mix)

For the Creamy Filling
8 ounces Cream Cheese (must be softened for easy blending)
1 cup Confectioners’ Sugar (maple syrup can be used for a healthier alternative)
1 cup Whipped Topping (whipped coconut cream can be used as a dairy-free option)

For the Topping
1/2 cup Caramel Ice Cream Topping (homemade caramel or maple syrup can be used)
1/2 cup Pecan Halves (leave out for a nut-free version)

Directions

1. I begin by preheating the oven to 350°F (175°C) and preparing two 9-inch round baking pans with parchment paper.

2. I mix the cake batter by combining the yellow cake mix, pumpkin, eggs, milk, canola oil, and pumpkin pie spice in a large bowl. I beat on low speed for 30 seconds, then increase to medium speed for 2 minutes until the batter is smooth and well combined.

3. I pour the batter evenly into the prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

4. I let the cakes cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.

5. For the creamy filling, I beat the softened cream cheese until it’s light and fluffy. I mix in the remaining pumpkin, pumpkin pie spice, and confectioners’ sugar until smooth, then gently fold in the whipped topping.

6. Once the cakes are completely cool, I carefully cut each one horizontally to create multiple layers. I spread a third of the cream filling between each layer, stacking them neatly.

7. I drizzle the top with caramel sauce and sprinkle the pecan halves over it. Finally, I chill the entire torte for 30 minutes before serving so the filling firms up slightly.

Servings and Timing

Servings: 8 slices
Prep Time: 30 minutes
Cook Time: 30 minutes
Chilling Time: 30 minutes
Total Time: 1 hour 30 minutes

Variations

• I sometimes use a spice cake mix instead of yellow cake for an even richer autumn flavor.

• For a dairy-free version, I substitute coconut milk, coconut oil, and whipped coconut cream.

• I add a touch of maple extract to the filling for a more distinctive flavor.

• Instead of caramel, I like to drizzle melted white chocolate or cinnamon glaze on top for a different presentation.

Storage/Reheating

I store the pumpkin torte in the refrigerator, covered, for up to 3 days. The flavors deepen as it chills, making it even more delicious the next day. I don’t recommend reheating it, as it’s best enjoyed cold or at room temperature. If I want to freeze it, I wrap individual slices tightly and store them for up to 2 months, thawing them overnight in the fridge before serving.

FAQs

Can I make this torte a day ahead?

Yes, I often make it a day ahead to let the flavors meld—it tastes even better chilled overnight.

Can I use fresh pumpkin puree instead of canned?

Absolutely, I love using homemade pumpkin puree for a fresher flavor.

What kind of cake mix works best?

I prefer yellow cake mix for a classic taste, but vanilla or spice cake mix also works beautifully.

How do I prevent the cake from sticking to the pans?

I always line the pans with parchment paper and lightly grease the sides.

Can I make the filling without whipped topping?

Yes, I can use freshly whipped cream or a dairy-free whipped substitute instead.

How do I keep the layers even?

I use a serrated knife and gently rotate the cake while cutting to ensure even layers.

Can I skip the pecans?

Of course, I leave them out for a nut-free version or replace them with crushed gingersnaps.

What’s the best way to drizzle the caramel?

I slightly warm the caramel topping so it pours smoothly and use a spoon to create an even drizzle.

Can I turn this into cupcakes instead?

Yes, I divide the batter into cupcake liners and bake for about 18–20 minutes, then top each with the creamy filling.

How long should I chill the torte before serving?

I like to chill it for at least 30 minutes, but an hour gives the filling the perfect texture.

Conclusion

I find this Decadent Pumpkin Torte with Creamy Filling to be the ultimate fall dessert—rich, moist, and beautifully layered. The creamy filling complements the spiced cake perfectly, while the caramel and pecans add elegance and crunch. It’s a dessert I love to make when I want something impressive yet comforting, a true celebration of pumpkin season that never fails to impress.