Pumpkin Torte

10 ingredients
5 steps

Ingredients

  • 1 cake mix (white or yellow)
  • 1/2 c. softened butter
  • 1/2 c. nuts (optional)
  • 16 or 20 oz. can pumpkin
  • 1/2 c. brown sugar
  • 1/2 c. white sugar
  • 5 eggs
  • 1 c. Eagle Brand milk
  • 1 c. regular milk
  • 1 1/2 Tbsp. pumpkin spice or 1 tsp. ginger, nutmeg, salt and cinnamon

Directions

  1. 1
    Mix cake mix, butter and nuts and set aside.
  2. 2
    Beat remaining ingredients with mixer.
  3. 3
    Pour in ungreased 9 x 13-inch pan. Sprinkle crumb mixture over the top.
  4. 4
    Bake one hour at 350°. Serve with whipped cream.
  5. 5
    Keep refrigerated up to two weeks.

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