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)
  • 2 sticks butter (margarine)
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  • 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

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December 13, 20080 found this helpful

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


Silver Post Medal for All Time! 263 Posts
December 24, 20080 found this helpful

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


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December 24, 20080 found this helpful

How would this turn out using pumpkin pie mix instead?


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