Pumpkin Torte

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Good enough to serve as dessert!


  • 1 box yellow cake mix (not the pudding type)
  • 4 large eggs (preferably brown eggs)
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  • 2 sticks butter (margarine)
  • 1 large can of real pumpkin (not pumpkin pie mix)
  • 1/2 cup brown sugar
  • 1 cup white sugar, divided
  • 2/3 cup evaporated milk (small can)
  • 2 tsp. cinnamon
  • 1/2 cup coarsely chopped nuts (I use pecans.)


Make in 3 Layers.

Bottom Layer

Reserve one cup of cake mix for later use. Mix balance of cake mix with one beaten egg and one stick melted butter. Mix well and press into 9 x 13 inch greased and floured pan.

Middle Layer

Take pumpkin, 3 eggs, brown sugar, 1/2 white sugar, evaporated milk and cinnamon. Mix all well and pour over bottom layer.

Top Layer

Take reserved cup of cake mix; add 1/2 cup white sugar, butter, and nuts. Mix well, cutting in softened butter or margarine) to make crumblike topping. Sprinkle over middle layer. Top with pecan halves.


Bake at 350 degrees F for 55-60 minutes. Cool to room temperature before serving. Optional: Top with whipped cream when served. Cover and refrigerate leftovers.

Makes 12-15 servings.

Source: I got this recipe from my niece. It has become a family favorite at holiday dinners. It's probably the most complimented pumpkin recipe I've ever made.

By Sandy from Elon, NC

December 13, 20080 found this helpful

hi, sounds great, how big a can of pumpkin?

ReplyWas this helpful?Helpful? Yes
December 24, 20080 found this helpful

It sounds like a 29 oz. can of pumpkin puree.

ReplyWas this helpful?Helpful? Yes
December 24, 20080 found this helpful

How would this turn out using pumpkin pie mix instead?

ReplyWas this helpful?Helpful? Yes

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