Pumpkin Torte

The other day I wanted to make something with pumpkin.  I had a baked pie crust from the Sunday's dessert and thought I'd make pumpkin pie, then I realized that you need an unbaked pie crust for pumpkin pie.  I had already opened a can of evaporated milk, so I tried to find a recipe to use it up.  

I remembered this recipe.   I'm sure glad that I made it.  This dessert can be eaten warm or chilled.  Yummy either way!

Pumpkin Torte

  • 1 box yellow cake mix, reserve one cup for topping
  • 1/2 c. butter, melted
  • 1 egg
  • 1 can pumpkin pie filling
  • 2 eggs
  • 2/3 c. evaporated milk
  • 3 T. softened butter
  • 1 c. cake mix
  • 1 Tbsp. cinnamon
  • 1/4 c. sugar
  1. Crust: Combine 1 yellow cake mix---- less one cup, 1/2 c. melted butter and 1 egg.  Pat evenly in 9x13 pan.
  2. Filling:  Combine and pour over crust:  1 can pumpkin pie filling, 2 eggs, 2/3 c. evaporated milk.
  3. Topping: Mix until crumbly:  3 Tbsp. softened butter, 1 c. cake mix, 1 Tbsp. cinnamon, 1/4 c. sugar.  Sprinkle over filling.
  4. Bake 45 minutes in a 375 degree oven.  Serve warm or cold with whipped topping.  
*I didn't have any pumpkin pie filling, so I followed the pumpkin pie filling recipe on the back of the pumpkin can and used that for the center layer instead.



  1. It's in the oven right now. Can't wait to try it! Thanks for sharing.


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