Pecan Pumpkin Torte


  • 3 cups canned pumpkin
  • 2 cups sugar
  • 1-1/2 cups canola oil
  • 4 large eggs
  • 2 cups all-purpose flour
  • 2-1/2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup chopped pecans
  • 2/3 cup whipped cream cheese
  • 3-3/4 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 3 to 4 teaspoons 2% milk
  • Pecan halves, optional

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  • In a large bowl, combine the pumpkin, sugar, oil and eggs. In a small bowl, combine the flour, cinnamon, baking soda, baking powder and salt; gradually beat into pumpkin mixture until blended. Stir in chopped pecans.
  • Pour into three greased 9-in. round baking pans. Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • For frosting, in a small bowl, beat cream cheese and confectioners’ sugar until smooth. Beat in vanilla and enough milk to achieve a spreading consistency. Place one cake layer on a serving platter; spread with a third of the frosting. Repeat layers twice. Garnish with pecan halves if desired.
Nutrition Facts

1 slice: 528 calories, 27g fat (5g saturated fat), 62mg cholesterol, 328mg sodium, 70g carbohydrate (53g sugars, 3g fiber), 5g protein.

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