Pumpkin-Hazelnut Torte

Pumpkin-Hazelnut Torte


(3 votes) 5 3

Introduce a new pumpkin recipe to your dessert table: layer cake with creamy pumpkin whipped cream!

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Bradenton, FL


  • Cake:
  • 1 15-oz. can pumpkin (not pumpkin pie mix), reserve 1 C. for pumpkin mousse
  • 2 1/2 C. Original Bisquick® mix
  • 1 C. granulated sugar
  • 3/4 C. ground hazelnuts or walnuts
  • 1/4 C. shortening
  • 1 C. milk
  • 1 tsp. pumpkin pie spice
  • 1 tsp. vanilla
  • 2 eggs
  • Pumpkin Cream:
  • 3/4 C. powdered sugar
  • 1 1/2 C. whipping cream
  • 1/2 tsp. pumpkin pie spice
  • 1/2 tsp. vanilla
  • reserved 1 C. pumpkin
  • Garnish:
  • 1/2 C. chopped hazelnuts or walnuts

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Heat oven to 350 degrees. 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. 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. Bake 25-30 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.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.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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