2 Print View Full Screen Save

Pumpkin Torte with Orange Cream Filling

Pumpkin Torte with Orange Cream Filling
Makes:
12 servings
Prep Time:
15
minutes
Total Time:
75
minutes
based on
10 reviews
This amazing Pumpkin Torte with Orange Cream Filling will delight family and guests. It is an elegant torte (multilayered cake) with layers of pumpkin filling and orange liqueur and topped with whipped cream. With great eye appeal, as well intricate flavors, this will be the center of attention.

In this recipe:



Store Locator

Ingredients:

  • 1 pkg. (18.25 oz.) yellow cake mix
  • 1 can (30 oz.) LIBBY'S® Easy Pumpkin Pie Mix, divided
  • 3 large eggs
  • 1/4 cup vegetable oil
  • 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
  • 2 tablespoons cornstarch
  • 3 tablespoons orange-flavored liqueur (such as Grand Marinier) or orange juice, divided
  • 1 1/2 cups frozen whipped topping, thawed
  • Orange rind slices (optional)

Directions:

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 large mixer bowl for 2 minutes. Spoon into prepared pans.

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

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

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


Reviews:

Review This Recipe
  •  Star(s)

    really great.

    amanda coops from ,

    OMG this cake is reallly good. i used spice cake mix instead of yellow, and i always have a problem with leveling and cutting my cake layers but this turned out exactly like the picture. I used whipped topping and did a shells and stars on the top. Elegant, beautiful, easy, DELISH.

  •  Star(s)

    Pumpkin Torte with Orange Cream Filling

    Doris Hancock from HOMESTEAD, FL

    This cake is soooo good. Not too sweet, not too strong on the pumpkin flavor, it's just right. Even those who do not like pumpkin had some and loved it.

  •  Star(s)

    pumpkin torte with orange cream filling

    elaine hilton from Little Falls, NJ

    DElicious!!! This treat is definately worth the time to make. Great for special occassions or everyday! Make some today.

  •  Star(s)

    UMMMM UMMMMM Yummy!!

    Glenda Brown from Chester, VA

    This is sooo good! and easy, too. Love the Orange filling. I'll be taking this to the next pot luck for sure.

  •  Star(s)

    Tempting Torte

    Marie DeAngelis from Sunrise, FL

    My Mom made this and it was delicious! Wonderful flavors and textures layer up in this recipe to create an attractive and delicious dessert. I'll make one soon, myself!

  •  Star(s)

    Flavors to savory

    Mary Johnson from WOODWARD, OK

    This has great flavor and is a treat to savory

  •  Star(s)

    VERY festive dessert.

    Elizabeth Fox from CHARLOTTESVILLE, VA

    Easy to make, if you have plenty of time. But you can also substitute pre-made (refrigerated) vanilla pudding, flacored with the orange liquer. Saves loads of time, and stil very good.

  •  Star(s)

    They loved it

    Devona M from ,

    I made this cake for a customer and they absolutely love it.

  •  Star(s)

    EXCEPTIONAL!!

    Joni Wilson from ADDISON, NY

    THIS IS THE BEST CAKE(TORTE) I HAVE EVER MADE AND TASTED.I USED THE ORANGE LIQUIR TO FLAVOR THE WHIPPED CREAM FOR THE TOP. YUM YUM. TRY THIS AND YOU WILL ADD THIS RECIPE TO YOUR LIST OF FAVORORITES!

  •  Star(s)

    Delicious Cake

    Katherine Williams from TALBOTT, TN

    I took this cake to a church dinner today and received many compliments,("great","keeper","delicious",etc.) and several requests for the recipe. I used orange juice instead of the liqueur.

Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

  • Calories: 360
  • Calories from Fat: 120
  • Total Fat: 14g (21% of DV)
  • Saturated Fat: 5g (24% of DV)
  • Cholesterol: 60mg (20% of DV)
  • Sodium: 410mg (17% of DV)
  • Carbohydrates: 54g (18% of DV)
  • Dietary Fiber: 3g (12% of DV)
  • Sugars: 36g
  • Protein: 6g
  • Vitamin A: 70% of DV
  • Vitamin C: 4% of DV
  • Calcium: 8% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Thank you for subscribing to the Meals.com newsletter!

You will start receiving emails filled with delicious recipes and cooking tips shortly.

What’s for dinner?

The answer is easy with our most popular recipes!
Sign up for our newsletter.

See example email PRIVACY

recipe finder

Pinpoint a delicious recipe for any occasion faster using our recipe finder.

Find Recipes

tell us what you think

Cancel
Submit Your Review

Pumpkin Torte with Orange Cream Filling

Ingredients

  • 1 pkg. (18.25 oz.) yellow cake mix
  • 1 can (30 oz.) LIBBY'S® Easy Pumpkin Pie Mix, divided
  • 3 large eggs
  • 1/4 cup vegetable oil
  • 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
  • 2 tablespoons cornstarch
  • 3 tablespoons orange-flavored liqueur (such as Grand Marinier) or orange juice, divided
  • 1 1/2 cups frozen whipped topping, thawed
  • Orange rind slices (optional)

 

Directions

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 large mixer bowl for 2 minutes. Spoon into prepared pans.

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

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

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

Save to Recipe Box

Please Sign In to save this recipe to your Recipe Box. You will be returned to this recipe once signed in.

Sign In

IMPORTANT

Soon the Recipe Box feature will no longer be available while we improve the experience. If you’d like to save this recipe, please bookmark or print it.

add to my recipe box

Pumpkin Torte with Orange Cream Filling

Add to Folder Cancel

IMPORTANT

Soon the Recipe Box feature will no longer be available while we improve the experience. If you’d like to save this recipe, please bookmark or print it.

recipe added successfully!

Pumpkin Torte with Orange Cream Filling was added to your  folder.

Close

share with your friends

Pumpkin Torte with Orange Cream Filling