I stole this recipe for Pumpkin Torte with Orange Cream Filling from Libby’s® Canned Pumpkin’s website Verybestbaking.com. This show stopping dessert is actually very easy to make. Pumpkin pie mix is added to boxed cake mix with eggs and oil. The Orange Cream Filling is made with evaporated mix and more pumpkin pie mix and orange juice. Orange juice is poured on the cooked cake layers to add more flavor to the cake. After the layers are assembled the cake is topped with whipped topping. When you make this Pumpkin Torte with Orange Cream Filling the finished cake looks like a fancy bakery cake.
Did you know? A Torte is a rich cake, often made with little or no flour but instead with ground nuts or breadcrumbs, eggs, sugar and flavorings. Tortes are often multilayered and filled with buttercream, jams, etc.¹ (see more trivia in the Trivia tab)
Preheat oven to 350F. Grease two 8 or 9 inch round cake pans (or you can use 4 pans so you don’t have to cut the cakes in half). In a large bowl add 18.25 oz yellow cake mix, 1 ½ cups Libby’s® Easy pumpkin pie mix (from a 30 oz can), 3 eggs, and ¼ cup oil in large mixer bowl.
Beat on high with electric mixer for 2 minutes. Spoon into prepared pans.
Bake 25 to 30 minutes or until wooden toothpick inserted in center of cakes comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Whisk together ⅔ cup evaporated milk and 2 tbsp cornstarch in medium heavy duty saucepan.
Stir in remaining pumpkin pie mix from 30 oz can and 1 tbsp orange liqueur.
Heat to boiling over medium heat, stirring constantly. Boil for 1 minute or until thickened; remove from heat. Cover (I use plastic touching the mixture so a skin doesn’t form on top); cool to room temperature.
Cut layers in half horizontally, if you only used 2 pans. Sprinkle 2 tbsp (½ tsp per layer) orange liqueur over tops of cooled cake layers.
Spread ¾ cup filling on top of bottom cake layer.
Repeat until you have three layers of filling between 4 layers of cake.
Spread top of cake with 1 ½ cup whipped topping.
Slice and serve immediately or store the Pumpkin Torte with Orange Cream Filling in the refrigerator until serving.
Pumpkin Torte with Orange Cream Filling
This show stopping dessert is actually very easy to make. Pumpkin pie mix is added to boxed cake mix with eggs and oil. The Orange Cream Filling is made with evaporated mix and more pumpkin pie mix and orange juice. Orange juice is poured on the cooked cake layers to add more flavor to the cake. After the layers are assembled the cake is topped with whipped topping.
Ingredients
- 18.25 oz yellow cake mix
- 30 oz can Libby’s® Easy Pumpkin pie mix divided
- 3 large eggs
- ¼ cup vegetable oil
- ⅔ cup (5 fl. oz can) Nestlé® Carnation® evaporated milk
- 2 tbsp cornstarch
- 3 tbsp orange flavored liqueur Grand Mariner or orange juice, divided
- 1 ½ cup frozen whipped topping thawed
- Orange rind slices optional
Instructions
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Preheat oven to 350F. Grease two 8 or 9 inch round cake pans.
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Beat cake mix, 1 ½ cups pumpkin pie mix, eggs, and oil in large mixer bowl for 2 minutes. Spoon into prepared pans.
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Bake 25 to 30 minutes or until wooden toothpick inserted in center of cakes comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
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Whisk together evaporated milk and cornstarch in medium heavy duty saucepan. Stir in remaining pumpkin pie mix and 1 tbsp liqueur. Heat to boiling over medium heat, stirring constantly. Boil for 1 minute or until thickened; remove from heat. Cover; cool to room temperature.
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Sprinkle remaining 2 tbsp liqueur over tops of cake. Cut layers in half horizontally. Spread ¾ cup filling between layers. Spread top of cake with whipped topping and garnish with orange curls if desired. Store in refrigerator.
Recipe Notes
I can’t find 18.25 oz yellow cake mix where I live so I use the 15.25 oz Betty Crocker or Pillsbury boxes. If you don’t trust yourself to cut a cake evenly horizontally, use 4 pans instead of 2 pans. Rotate the pans in the oven every 5 to 10 minutes and check the cake for doneness at 20 minutes total cooking time. In case you buy pumpkin purée instead of pumpkin pie mix or if like me you are using up the cans of purée you have in the pantry don’t panic; you can turn purée into pumpkin pie mix. In a small bowl empty 2 cans (15 oz) pumpkin purée, add 1 ½ cups sugar and 1 tbsp pumpkin pie spice (or any mixture of cinnamon, cloves, ground ginger and allspice you like). Stir to combine and continue with the recipe. I know the sugar seems like a lot, but it’s the only sugar in the recipe and this how much is actually in the pie mix can.