Favorites: Pumpkin Torte

Ah, pumpkin season! Whether it's sweet or savory, I make every pumpkin recipe I can between October 1st and Thanksgiving. It just wouldn't be the same any other time of the year. This beautiful dessert is easy to make and it's not a rich as one would think. We were all able to finish off a healthy-sized slice right after dinner today without incident. In fact, I think I may need to sneak another piece out of the refrigerator as soon as I'm done with this post...

1 pkg yellow cake mix

1 3/4 cup solid-pack pumpkin, divided (or use a 15 oz can)

1/2 cup milk

4 eggs

1/3 cup canola oil

1 1/2 tsp pumpkin pie spice, divided

1 (8 oz) pkg cream cheese, softened

1 cup powdered sugar

1 (16 oz) carton frozen whipped topping, thawed

1/4 cup caramel ice cream topping

1/3 cup chopped pecans, toasted

In a large bowl, combine the cake mix, 1 cup pumpkin, milk, eggs, oil and 1 tsp of pumpkin pie spice; stir until well-combined. Pour into two greased and flour 9" round baking pans.

Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool. For best results, place cake layers in freezer for 1-2 hours for ease in slicing.

In a large bowl, beat the cream cheese until light and fluffy. Add the powdered sugar and remaining 3/4 cup pumpkin and pumpkin pie spice; beat until smooth. Fold in whipped topping.

Cut each cake layer horizontally into two layers for a total of four cake layers. Place bottom layer on a serving plate and spread with a quarter of the filling. Repeat layers three times. Drizzle with caramel topping and sprinkle with pecans. Store in the refrigerator. Serves 10-12.