You are here: Seasoned Cooking » All Issues » November 2008 Issue » This Article » Page 1
November 2008 Issue
Pumpkin Torte
by Ronda L. Halpin
Table of Contents | Single-page view

Related Sites

Healthy eating and cooking, great recipes and fitness advice - all at your fingertips. Use our interactive tools to measure your nutrition strength...

Olive House

We supply the world with the finest in Olives, Oils, Gourmet Foods, Hot Stuff, Sweets, Gift Boxes and more!

Connie Q Cooking

Collection of great recipes and links

Betty Crocker

Includes a hassle-free shopping list, dinner planner, and recipes.

Shank's Extracts

The site contains information about Shank's Extracts, a detailed description of the vanilla production process and an online shopping area.
In an effort to bring a little ease to our lives, I'm continuing a three part series on how you can use mixes to make bringing sweetness to your table a bit easier. Whether it's adding twists to a mix to make something special or using a mix in a way not intended, these convenience products can lend sweetness to your life without taking a lot of time or energy.

This month, I'm sharing a recipe that is simply perfect for your Thanksgiving holiday entertaining. This elegant torte is adult-only though if you make it with the orange-flavored liqueur. Opt for orange juice if there will be youngsters at your gathering. This cake is beautiful as well as yummy and makes a lovely centerpiece on a dessert table. Serve hot cider and coffee as well as an assortment of cookies to make the event complete!

As always, I encourage you to share your recipe ideas and comments. You can always post comments using the forms provided in the articles or email me directly at . Enjoy!


Pumpkin Torte With Orange Cream Filling

  • 1 package (18.25 ounces) yellow cake mix
  • 1 can (30 ounces) pumpkin pie filling, divided
  • 3 large eggs
  • 1/4 cup vegetable oil
  • 2/3 cup (5-fluid-ounce can) evaporated milk
  • 2 tablespoons cornstarch
  • 3 tablespoons orange-flavored liqueur (such as Grand Marnier) or orange juice, divided
  • 1 1/2 cups frozen whipped topping, thawed
  • Orange rind curls (optional)
Preheat the oven to 350°F. Grease two 8- or 9-inch-round cake pans.

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

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

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

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

  • Yields: 12 servings
  • Preparation Time: 1 hour

Comments Disabled

Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.