Pumpkin Spice Cake Torte

Can you believe Thanksgiving is next week?  Need something quick and delicious for dessert?  I think I have it for you, tastes just like a pumpkin roll but much easier to assemble.  Let’s get started….

Pumpkin Spice Cake

  • 1 Box of Spice Cake Mix (I like Duncan Hines)
  • 4 Eggs
  • 1/2 Cup Veggie Oil
  • 1 (15 0z) can of Pumpkin
  • 1 Cup Water
  • 1/2 Cup Brown Sugar
  • 2 tsp Pumpkin Pie Spice

Using a whisk mix all ingredients together until combined.


Pour batter evenly into three parchment lined 9″ Springform pans.


 Tap pans on table to even out the batter.  Bake in a 350 degree oven for 15 minutes, now rotate pans from bottom rack to top rack, then top rack pans to bottom rack. Bake for another 10 minutes.  Let cool in the pans for 20 minutes, then remove springform rings.  Carefully take cake layer out of pans by putting your hand underneath and using the parchment paper to place the cake layers onto a cooling rack.  This cake is very moist so take your time doing this.


While the layers are cooling, let’s make the Cream Cheese Filling.  You bet it is the same filling that you would find in a pumpkin roll!

Cream Cheese Filling

  • 8 oz package Cream Cheese (room temperature)
  • 4 oz Butter (1 stick, also room temperature)
  • 1 pound of Powdered Sugar
  • 1 tsp Vanilla Extract

Using the paddle attachment mix all ingredients until combined.  Then kick it up to high speed for 3 minutes or so.

Place one layer of cake onto whatever cake plate that you have or a cake stand.  Take half of the filling and spread all over the layer, then top with another cake layer.  Use the last of the filling and spread over that layer, then top it off with the last layer.  If you like walnuts, toast some up and sprinkle them over the cream cheese filling.  I didn’t have any in my pantry so I made it without, just as yummy!


Refrigerate for at least an hour.  Before serving dust the top of the torte with powdered sugar and walnuts if you are using them.


The cake is oh so moist…. the spice cake mix combined with the pumpkin makes it taste just like a pumpkin roll, but in a torte style. So easy to make and assemble. This will be the quickest dish that you prepare for Thanksgiving dinner.  Your guests will think that it took you all day in the kitchen to make such a gourmet dessert.  I won’t tell them otherwise if you don’t want me to!

Enjoy your Thanksgiving Holiday!


Pumpkin n’ Cinnamon Quick Bread w/ Brown Sugar Oat Streusel

All the sights and smells of Autumn is in the air.  It seems that there are pumpkins on display everywhere you go.  This is great baking weather, not too hot to fire up the oven.  So let’s take two seasonal ingredients: pumpkin and cinnamon and layer them into a spicy quick bread.  Your house will be filled with this lovely aroma as they bake.

Pumpkin & Cinnamon Quick Bread ( 2 Loaves)

  • 1 1/2 Cup Sugar
  • 1 Cup Crisco
  • 2 Eggs
  • 1/2 Cup Buttermilk
  • 2 1/2 Cup Flour
  • 1 Tblsp Baking Powder
  • 2 tsp Baking soda
  • 1 tsp Salt
  • 2 tsp Vanilla

Mix the first four ingredients until well combined, scrape down sides of bowl.  Add in the last five ingredients and mix until just combined. (We don’t want to overbeat the batter because it has baking powder and soda in it)


 Divide the batter evenly into two bowls.   Into one half of the batter, using a spatula, mix in 1  1/4 Cup Pumpkin and 1 1/2 tsp Pumpkin pie spice.  With the other half of the batter mix in 1/3 Cup Dark Brown Sugar and 2 tsp Cinnamon. (use your fingers to break up the brown sugar so there will not be any lumps in your batter.)  Grease 2 loaf pans, and layer one fourth of the pumpkin batter into the bottom of each pan.  Spread with an offset spatula and tap pans down on the table to level the batter.  Now divide the cinnamon batter into both pans evenly, half of the batter into each.


Gently spread batter with a spatula to cover the pumpkin batter, then tap down pans to level.  Now put the remainder of the pumpkin batter onto each loaf, spread to cover and tap pans to level.


Bake in a 350 degree oven for 40 minutes.  While these are baking, let’s make our streusel.

Brown Sugar and Oatmeal Streusel

  • 6 Tblsp Cold Butter (cut into pieces)
  • 3/4 Cup Dark Brown Sugar
  • 1/2 Cup Oats
  • 1/2 Cup Flour
  • Dash of Salt

Mix with the paddle attachment until crumbly, a.k.a streuselly!


After the 40 minute baking time, carefully take out the loaves and divide the streusel over each.  Put back into the oven for another 15 minutes.


Let them cool in the pans for about a half an hour.  Then take a butter knife and run it around the sides of the pans and tilt the loaves out.  Set them on a cooling rack. ( I finally broke down and bought two cooling racks! ) Let them cool down to room temperature before slicing.


This truly tastes like Autumn to me.  The spicy pumpkin layer intertwined with the brown sugar cinnamon batter, let’s not forget the added crunch from the brown sugar & oat streusel.  Take the time to make these on a cool Autumn eve, while the kids are carving their pumpkins!