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Caramel Pumpkin Torte

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Prep Time: 15 minutes
Cook Time: 30 minutes
Makes: 8 to 10 servings

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What You Need

6
EGG YOLKS
1
can (15 oz.) pumpkin
1-1/2
tsp. vanilla
1-1/2
tsp. pumpkin pie spice
6
EGG WHITES
3/4
tsp cream of tartar
3/4
cup sugar
1/2
cup chopped pecans
1/2
cup chopped pitted dates
3/4
cup buttery cracker crumbs
1/2
cup caramel sauce, divided
Cream Cheese Filling:
1
pkg. (8 oz.) cream cheese, softened
1/2
cup powdered sugar

Here’s How

 

  1. HEAT oven to 350°F. BEAT egg yolks, pumpkin, vanilla, and pumpkin pie spice in small bowl.
  2. BEAT egg whites with cream of tartar at high speed until foamy. BEAT in sugar 2 tablespoons at a time until whites are glossy and stand in Soft Peaks. Fold in egg yolk mixture, pecans, dates and cracker crumbs.
  3. POUR into two greased 8-inch round cake pans. BAKE in 350°F oven until knife inserted near center comes out clean, 25 to 30 minutes. Cool on wire rack. LOOSEN cakes from sides of pans with thin knife. Gently SHAKE cakes out of pans onto racks.
  4. BEAT cream cheese, powdered sugar and 2 tablespoons caramel sauce in small bowl until smooth. PLACE one torte layer on serving plate. SPREAD with half the cream cheese mixture. TOP with second torte layer. SPREAD with remaining cream cheese mixture. Refrigerate until serving. Just before serving, DRIZZLE remaining caramel sauce over top of cake.

Video Demonstration

Enjoy

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Nutrition Information

Per Serving

calories: 453
total fat: 22g
saturated fat: 9g
polyunsaturated fat: 3g
monounsaturated fat: 7g
cholesterol: 175mg
sodium: 369mg
carbohydrates: 58g
dietary fiber: 3g
protein: 9g
vitamin A: 8,842.7 IU
vitamin D: 34.9 IU
folate: 38.4mcg
calcium: 83.2mg
iron: 1.9mg
choline: 103.6mg

vitamin C: mg
vitamin E: IU
trans fat: 0g
sugars: g
potassium: mg
magnesium: mg
selenium: mcg
phosphorus: mg
vitamin B12: mcg
vitamin K: mcg
vitamin B6: mg
copper: mg
vitamin B1 - thiamin: mg
manganese: mg
zinc: mg
vitamin B2 - riboflavin: mg
vitamin B3 - niacin: mg
omega 3: g
omega 6: g

show full nutrition info [+]