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Pumpkin-Hazelnut Torte

Introduce a new pumpkin recipe to your dessert table. Layer cake with creamy pumpkin whipped cream.

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 (93) 3 Reviews
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  • Prep Time 20 min
  • Total Time 3 hr 0 min
  • Servings 12

Ingredients

Cake

1
can (15 oz) pumpkin (not pumpkin pie mix)
2 1/2
cups Original Bisquick™ mix
1
cup granulated sugar
3/4
cup ground hazelnuts or walnuts
1/4
cup shortening
1
cup milk
1
teaspoon pumpkin pie spice
1
teaspoon vanilla
2
eggs

Pumpkin Cream

3/4
cup powdered sugar
1 1/2
cups whipping cream
1/2
teaspoon pumpkin pie spice
1/2
teaspoon vanilla
Reserved 1 cup pumpkin

Garnish

1/2
cup chopped hazelnuts or walnuts

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 350°F. Grease and flour 2 (9-inch) round cake pans, or spray with baking spray with flour. Reserve 1 cup pumpkin for pumpkin cream; set aside.
  • 2 In large bowl, beat remaining pumpkin and all remaining cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Divide batter evenly between pans.
  • 3 Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from pans to cooling racks. Cool completely, about 1 hour.
  • 4 In chilled large bowl, beat all pumpkin cream ingredients except reserved pumpkin on high speed until stiff. Gently fold in pumpkin. Reserve 1 1/3 cups; set aside.
  • 5 Place one cake layer, rounded side down, on serving plate. Spread with 1 1/2 cups pumpkin cream. Top with second cake layer, rounded side up. Spread remaining pumpkin cream around side of cake. Spread reserved pumpkin cream on top of cake. Sprinkle with 1/2 cup chopped hazelnuts. Refrigerate 1 hour before serving. Refrigerate any remaining cake.

EXPERT TIPS

Expert Tips

You will need a 3-ounce package of hazelnuts for 3/4 cup ground hazelnuts.

Garnish the top of the torte with finely chopped and whole hazelnuts.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
430
(
Calories from Fat
210),
% Daily Value
Total Fat
24g
24%
(Saturated Fat
9g,
9%
Trans Fat
2g
2%
),
Cholesterol
70mg
70%;
Sodium
340mg
340%;
Total Carbohydrate
47g
47%
(Dietary Fiber
2g
2%
  Sugars
28g
28%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
130%;
Vitamin C
2%;
Calcium
10%;
Iron
10%;
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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