Pumpkin Cream Cheese Three-Layer Torte - 8NEWS - WRIC | News Where You Live

Pumpkin Cream Cheese Three-Layer Torte

Posted: Updated:

one three-layer 9-inch diameter cake



  • 1 (16.5-ounce) package yellow cake mix
  • 1 (8-ounce) package cream cheese or reduced-fat cream cheese, at room temperature (see note)
  • 1 (3.4-ounce) package instant vanilla pudding and pie filling                               
  • 4 jumbo or extra large eggs, at room temperature
  • 1 cup pumpkin (canned or mashed cooked fresh pumpkin)
  • ½ cup water
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ to ½ teaspoon ginger or to taste
  • 1/8 teaspoon allspice


Fluffy Cream Cheese Frosting
English walnut halves or coarsely chopped English walnuts as garnish (optional)


In a large bowl, combine all cake ingredients.  Beat at medium speed of an electric mixer for 4 minutes, scraping down sides of bowl as necessary.  Spoon batter into three greased 9-inch diameter layer cake pans lined with wax paper on the bottom of each pan, dividing evenly.  Bake in a preheated moderate oven (350 degrees F.) for 30 minutes, or until cake tester inserted in center of cake layers comes out clean.  Cool cake layers in pans for 10 minutes, then turn out onto a wire rack to finishing cooling.   

When cake layers are completely cool, arrange one cake layer on a serving plate; spread one-fourth of the frosting over cake layer. Top with a second cake layer, frosting, and a third cake layer. Frost top and sides of cake with remaining frosting, dividing evenly. Garnish cake with English walnuts or as desired. 

Note: Do not use no-fat cream cheese. 

Note: Torte/cake layers will be a thin thickness when baked.

Fluffy Cream Cheese Frosting:
enough frosting to frost a three-layer 9-inch round layer cake

  •  1 (8-ounce) package cream cheese or reduced-fat cream cheese, at room temperature
  • About 6 teaspoons light cream or half-and-half or milk or reduced-fat or skim milk, or as needed for desired spreading consistency
  • 2 teaspoons vanilla extract
  • Pinch of salt
  • About 6½ cups confectioners' sugar or as needed, sifted


In a medium bowl, combine the first 4 ingredients, beating until smooth.  Gradually add confectioners' sugar, beating until mixture is light and fluffy. Add additional cream as needed to achieve the desired spreading consistency.   

Variation: Use orange juice in place of cream; may add in a few drops orange extract and 2 to 3    tablespoons freshly grated orange peel, if desired.

Powered by WorldNow

301 Arboretum Place, Richmond
VA, 23236

Telephone: 804.330.8888
Fax: 804.330.8881
Email: news@wric.com

Can't find something?
Powered by WorldNow
All content © Copyright 2000 - 2014 Media General Communications Holdings, LLC. A Media General Company.