DESSERTS

Pumpkin Torte with Orange Cream Filling

LIBBY'S®
Pumpkin Torte with Orange Cream Filling
Recipe Info - Skill Level
Level
Easy
Recipe Info - Prep Time
Prep 
15 min
Recipe Info - Cook Time
Cook 
30 min
Recipe Info - Serving Size
Servings
12 servings
This amazing Pumpkin Torte with Orange Cream Filling will delight family and guests. It is an elegant torte (multilayered cake) with layers of pumpkin filling and orange liqueur and topped with whipped cream. With great eye appeal, as well intricate flavors, this will be the center of attention.

Indulge in the rich flavors and eye-catching presentation of the Pumpkin Torte with Orange Cream Filling, a show-stopping dessert that is perfect for Thanksgiving or any festive occasion. This recipe from LIBBY’S® captures the essence of autumn with its delightful layers of pumpkin filling, enhanced by subtle notes of orange liqueur and topped generously with whipped cream. Made with LIBBY’S® Easy Pumpkin Pie Mix, the pumpkin torte offers a smooth and luscious texture, while the inclusion of NESTLÉ® CARNATION® Evaporated Milk brings a creamy richness to this pumpkin torte cake recipe.

The intricate flavors promise to enchant every guest at your table, turning this recipe for pumpkin torte into a memorable centerpiece. The pumpkin torte cake combines simplicity with elegance, making it an ideal dessert for those who cherish exceptional taste without the fuss. Whether you choose to add orange rind slices for an optional burst of citrus or savor its delightful consistency in its pure form, this dessert embodies the spirit of celebration and indulgence.

INGREDIENTS

MAKE IT

Step 1

Preheat oven to 350° F. Grease two 8- or 9-inch round cake pans.

Step 2

Beat cake mix, 1 1/2 cups pumpkin pie mix, eggs and oil in large mixer bowl for 2 minutes. Spoon into prepared pans.

Step 3

Bake for 25 to 30 minutes or until wooden pick inserted in center of cakes comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Step 4

Meanwhile, whisk together evaporated milk and cornstarch in medium, heavy-duty saucepan. Stir in remaining pumpkin pie mix and 1 tablespoon liqueur. Heat to boiling over medium heat, stirring constantly. Boil for 1 minute or until thickened; remove from heat. Cover; cool to room temperature.

Step 5

Sprinkle remaining 2 tablespoons orange liqueur over tops of cakes. Cut layers in half horizontally. Spread about 3/4 cup filling between layers. Spread top of cake with whipped topping and garnish with orange curls, if desired. Store in refrigerator.

INGREDIENTS

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