Pumpkin Almond Chocolate Torte

Pumpkin Almond Chocolate Torte

Enjoy this gluten free pumpkin and chocolate torte made using Betty Crocker® cake mix. A wonderful dessert topped with almonds.

Prep Time



Total Time






boxes Betty Crocker® Gluten Free devil’s food cake mix
Water, butter and eggs called for on cake mix box
1 1/2
teaspoons gluten-free almond extract
cups whipping cream
cup powdered sugar
teaspoon pumpkin pie spice
teaspoons gluten-free vanilla
cup canned pumpkin (not pumpkin pie mix)
cup coarsely chopped gluten-free candied almonds
  1. Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease bottoms only of 2 (9-inch) round cake pans with shortening.
  2. Make cake mix as directed on box, using water, butter and eggs and stirring in almond extract. Bake as directed. Cool 10 minutes; run knife around edge of pans to loosen. Remove cakes from pans to cooling racks. Cool completely, about 1 hour.
  3. In chilled large bowl, beat whipping cream, powdered sugar, pumpkin pie spice and vanilla with electric mixer on high speed until stiff peaks form. Fold in pumpkin.
  4. Cut each cake horizontally to make 2 layers. Place 1 bottom layer, cut side up, on serving plate; top with one-fourth of the whipped cream mixture. Top with another cake layer, cut side down. Top with one-fourth of whipped cream mixture. Repeat with remaining 2 layers and whipped cream mixture. Sprinkle with almonds. Refrigerate 2 hours. Cover and refrigerate any remaining torte.
Makes 20 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Gluten Free Tip
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 310
    • Total Fat 15g
      • (Saturated Fat 9g,),
    • Sodium 300mg;
    • Total Carbohydrate 43g
      • (Dietary Fiber 1g,
    • Protein 3g;
    Percent Daily Value*:
      • 1 Starch;
      • 2 Other Carbohydrate;
      • 3 Fat;
      Carbohydrate Choices:
      • 3;
      *Percent Daily Values are based on a 2,000 calorie diet.