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Easy Pumpkin Torte

  • 1 Yellow Cake Mix – single layer (Jiffy brand was used)
  • 1 3/4 c. Pumpkin – canned, mashed (or fresh, cooked, mashed), divided
  • 1 Egg
  • 1/2 tsp. Cinnamon
  • 3 T. Cooking Oil
  • 1 pkg. Butterscotch Pudding Mix – instant, 4-serving size
  • 1 c. Sour Cream – fat free or lite can be used

Blend cake mix, 3/4 c pumpkin, egg, cinnamon and oil together until smooth. Bake according to package directions, using a prepared 8″ round cake pan. Cool cake and then split into two layers. Make filling by stirring together the pudding mix, sour cream and 1c. pumpkin. Spread filling between and on top of stacked layers. Wrap and chill overnight for best flavor. Cake may be garnished on top with pecans, if desired.

Serves 8

Submitted by Frances Dietz, York

2008 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest

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