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Pumpkin-Hazelnut Torte

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Pumpkin-Hazelnut Torte
  • Prep 20 min
  • Total 3 hr 0 min
  • Servings 12
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Introduce a new pumpkin recipe to your dessert table. Layer cake with creamy pumpkin whipped cream.
Updated Nov 10, 2008

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    You will need a 3-ounce package of hazelnuts for 3/4 cup ground hazelnuts.
  • tip 2
    Garnish the top of the torte with finely chopped and whole hazelnuts.

Nutrition

430 Calories, 24g Total Fat, 6g Protein, 47g Total Carbohydrate, 28g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
430
Calories from Fat
210
Total Fat
24g
37%
Saturated Fat
9g
44%
Trans Fat
2g
Cholesterol
70mg
23%
Sodium
340mg
14%
Potassium
240mg
7%
Total Carbohydrate
47g
16%
Dietary Fiber
2g
11%
Sugars
28g
Protein
6g
% Daily Value*:
Vitamin A
130%
130%
Vitamin C
2%
2%
Calcium
10%
10%
Iron
10%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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