sketch of Bob above the Pumpkin Spice Torte recipe.


1 pkg. spice cake mix
1 (16 oz.) can pumpkin
2 tsp. soda
2 eggs
1/3 c. water
1 (4 1/2 or 5 oz.) pkg. vanilla pudding mix
2 1/2 c. milk
1/2 c. chopped walnuts
2 (2oz.) pkg. dessert topping mix

Pumpkin Spice Torte Caramel Glaze:

1 (3/8oz.) box Milk Duds
1 Tbsp. butter
2 Tbsp. milk
1/2 c. sifted confectioners sugar
Extra milk

In large mixing bowl, combine cake mix, pumpkin, soda, eggs, and water. Beat according to package directions. Pour into 2 greased and lightly floured (9x1 1/2 inch) round cake pans. Bake in 350 degree oven for 25 to 30 minutes. Let cool 10 minutes. Remove from pans. Cool completely.
Meanwhile, prepare pudding according to package directions, but use the 2 1/2 cups milk. Cool; stir in nuts. Split each cake layer in half crosswise to make 4 layers. Put the layers together with pudding. Whip dessert topping mix according to package directions. Spread over sides and top of cake. Spoon Caramel Glaze around edge of cake and drizzle down sides.
Caramel Glaze: Melt Milk Duds and butter in milk; stir constantly. Beat in sifted confectioners sugar. Cool before drizzling on torte. Add extra milk if needed, to make consistency just pourable.

Pumpkin Spice Torte recipe is published in our December, 1999 Menu Minder.

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