Pumpkin Torte

I love the fall! I love the colors, the smells, the chilly nights by a warm fire, and especially the fall foods. Pumpkin is so versatile. Tell it what to do and where to go and it always turn out yummy. If you want a delicious fall dessert, try this one- our friend made it for us last week and it was so good I knew it was the dessert I wanted to do for the craft group I hosted this month. I fed it to 15 ladies and they loved it too, so that's pretty good odds. How can you not though? It's pumpkin immersed in sugary heaven.

Pumpkin Torte

Ingredients:

• 1 package (18-1/4 ounces) yellow cake mix
• 1 can (15 ounces) solid-pack pumpkin, divided
• 1/2 cup milk
• 4 eggs
• 1/3 cup canola oil
• 1-1/2 teaspoons pumpkin pie spice, divided
• 1 package (8 ounces) cream cheese, softened
• 1 cup confectioners' sugar
• 1 carton (16 ounces) frozen whipped topping, thawed
• 1/4 cup caramel ice cream topping (I omitted these and the nuts and sprinkled nutmeg on top)
• 1/3 cup chopped pecans, toasted

Directions

In a large bowl, combine the cake mix, 1 cup pumpkin, milk, eggs, oil and 1 teaspoon pumpkin pie spice; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans.

Bake at 350° for 25-30 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 completely.

In a large bowl, beat the cream cheese until light and fluffy. Add the confectioners' sugar, and remaining pumpkin and pumpkin pie spice; beat until smooth. Fold in whipped topping.

Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with a fourth of the filling. Repeat layers three times. Drizzle with caramel topping; sprinkle with pecans. Store in the refrigerator.

Don't judge me by my lack of layering skills. It tastes good, that's all that matters.