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Caramel Pumpkin Torte

Caramel Pumpkin TorteAn ideal dessert for fall and winter holiday meals, this incredible layered pumpkin cake, drizzled with rich caramel, also makes a delicious dessert all year-round.

Recipe Ingredients:

6 large egg yolks
1 (15-can) can pumpkin
1 1/2 teaspoons vanilla
1 1/2 teaspoons pumpkin pie spice

6 large egg whites
3/4 teaspoon cream of tartar
3/4 cup granulated sugar
1/2 cup chopped pecans
1/2 cup chopped pitted dates
3/4 cup buttery cracker crumbs
1/2 cup caramel sauce - divided use

Cream Cheese Filling:
1 (8-ounce) package cream cheese, softened
1/2 cup powdered sugar

Cooking Directions:

  1. Preheat oven to 350°F (175°C). Grease 2 (8-inch) round cake pans; set aside.
  2. Beat egg yolks, pumpkin, vanilla, and pumpkin pie spice in small bowl.
  3. 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. Pour into prepared cake pans.
  4. Bake in preheated 350°F (175°C) oven until knife inserted near center comes out clean, 25 to 30 minutes. Cool on wire rack.
  5. Loosen cakes from sides of pans with thin knife. Gently shake cakes out of pans onto racks.
  6. For Cream Cheese Filling: Cream cheese, powdered sugar and 2 tablespoons caramel sauce in small bowl until smooth.
  7. To Assemble: 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 ready to serve.
  8. Just before serving, drizzle remaining caramel sauce over top of cake.

Makes 8 to 10 servings.

Nutritional Tips:

  • Excellent Source: Vitamin A
  • Good Source: Dietary Fiber, Protein, Iron and Choline

Nutritional Information Per Serving (1/8 of recipe): 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: 8842.7IU; Vitamin D: 34.9IU; Folate: 38.4mcg; Calcium: 83.2mg; Iron: 1.9mg; Choline: 103.6mg

Recipe and photograph provided courtesy of the American Egg Board (AEB) and Egg Nutrition Center (ENC).