Gingerbread Pumpkin Torte
Makes:
16 servings
Total Time:
45 min
Submitted by:
Category:
Desserts
Sub Category: Cakes
what you need
- 1 box (14.5 oz.) gingerbread cake mix (Plus ingredients to make cake)
- 1 box (3.4 oz) instant butterscotch pudding
- 3/4 cup cold milk
- 1 can (15 oz.) solid pack pumpkin
- 1 tub (12 oz.) Cool Whip, thawed
- 1/2 cup chopped pecans (optional)
- 1/2 tsp. cinnamon
- 1/2 tsp. ground nutmeg
make it
Preheat oven 350. Lightly spray 2 flan or torte pans with vegetable spray. Place parchment paper cut in circles to fit the bottom of each pan. Prepare gingerbread per box instructions. Divide between the 2 flan or torte pans. Bake 20-25 minutes. Remove from oven cool on non stick cooling racks. Cool 10 minutes. Turn over with rack in place. Peel off parchment circles gently.
In 2 qt. bowl whisk pudding into milk, mix well. Whisk in pumpkin, mix until smooth. Gently fold in 3 cups Cool Whip.
Place Gingerbread cakes on serving trays. Divide pudding mixture between gingerbread cakes. (If using pecans, now is the time to sprinkle over pudding mixture on cake).
With remaining Cool Whip fill a decorating bag with star tip and decorate around the top edge, or however you prefer. Combine cinnamon and nutmeg and sprinkle over entire top of cake. You can refrigerate overnight, if so do not put Cool Whip on until you are ready to serve.
Notes
240 calories and 11 grams of fat per serving. You can cut back by using lowfat or fat free ingredients.
Great served in the fall!
