Pumpkin Torte with Orange Cream Filling Recipe
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Don’t forget to add the delicious cream filling to make this cake a delectable treat.
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- 1 package (18.25-oz.) yellow cake mix
- 1 can (30-oz.) easy pumpkin pie mix, divided
- 3 large eggs
- 1/4 cup vegetable oil
- 2/3 cup evaporated milk
- 2 tablespoons cornstarch
- 3 tablespoons orange juice, divided
- 1 1/2 cups frozen whipped topping, thawed
- Orange rind curls, optional
- Preheat oven to 350°F. Grease two 8- or 9-inch-round cake pans.
- Beat cake mix, 1 1/2 cups pumpkin pie mix, eggs and oil in a large mixer bowl for 2 minutes. Spoon into prepared pans and bake for 25 to 30 minutes, or until a wooden pick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
- Whisk together evaporated milk and cornstarch in a medium, heavy-duty saucepan. Stir in remaining pumpkin pie mix and 1 tablespoon orange juice. Heat to boiling over medium heat, stirring constantly. Boil for 1 minute, or until thickened; remove from heat. Cover and cool to room temperature.
- Sprinkle remaining orange juice over tops of cakes. Cut layers in half horizontally. Spread about 3/4 cup cornstarch mixture between each layer, stacking them four high. Spread top of cake with whipped topping and garnish with orange curls, if desired. Store in refrigerator.
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- Pumpkin Mousse in Cinnamon Pastry Shells Recipe
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