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Pumpkin-Hazelnut Torte

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

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(92 Ratings)

92 Ratings

5 spoons 36%

4 spoons 24%

3 spoons 26%

2 spoons 11%

1 spoons

Member Reviews (3)

4a828de9-ba3a-4738-b6d9-7e7a5342ebc4

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PREP TIME
20 Min
TOTAL TIME
3 Hr
SERVINGS
12

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

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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.

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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.

Got a question for our Kitchen Experts? Ask it in the Message Boards

Nutrition Information:

1 Serving (1 Serving)

Calories 430

(Calories from Fat 210),

Total Fat 24g

(Saturated Fat 9g,
Trans Fat 2g),

Cholesterol 70mg;
Sodium 340mg;
Total Carbohydrate 47g

(Dietary Fiber 2g,
Sugars 28g),

Protein 6g;

Percent Daily Value*:

Vitamin A 130.00%;
Vitamin C 2.00%;
Calcium 10.00%;
Iron 10.00%;

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:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 3 Reviews View All

Posted 12/9/2010 4:52:26 PM REPORT ABUSE sdb1793 said:

Rating:

I made this for Thanksgiving and the family loved it. It turned out a bit more orange than the pic but it was still really yummy.

This reply was: Helpful Inspiring

Posted 11/12/2010 7:18:05 AM REPORT ABUSE Linda T. said:

Rating:

I have been making this torte for years. It is my favorite dessert and much to good to just save for Fall Recipes. The Pumpkin cream is fabulous.

This reply was: Helpful Inspiring

Posted 11/17/2008 11:14:47 AM REPORT ABUSE terrymike said:

Rating:

My family loved this--especially the pumpkin cream. That would be good just eating it out of a bowl. Of course, I made 2 substitutions. I used pecans instead of hazelnuts or walnuts and I did not use pumpkin pie spice. I used cinammon and a little ginger instead. The other parts of the pumpkin pie spice makes things bitter--at least for us. I don't use it in my pumpkin pie either and people who normally will not eat pumpkin pie will eat mine---and this cake.

This reply was: Helpful Inspiring