Pumpkin Caramel Torte

Ingredients

• 1 box yellow cake mix
• 1 - 15 oz can pumpkin purée, divided
• ½ cup milk
• 4 eggs
• ⅓ cup coconut oil, melted
• 2 tbsp Amoretti® Pumpkin Spice Syrup
• 1 cup toasted pecan pieces, for topping

• ¼ cup water
• 1 cup sugar
• ⅔ cup cream
• 1 tsp Amoretti® Vanilla Madagascar Bourbon 20X W.S.
• ¼ tsp salt
• ½ cup (1 stick) butter

• 1¾ cup cream
• 1 - 8 oz package cream cheese, room temperature
• 1 tsp Amoretti® Natural Pumpkin Spice Extract W.S.
• 1 cup powdered sugar

Directions

1. Preheat oven to 350°F.
2. Spray and line two 9” cake pans.
3. Combine cake mix, 1 cup pumpkin purée, milk, eggs, coconut oil and Pumpkin Spice Syrup.
4. Beat on low until combined.
5. Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean.
6. Cool cakes completely, then wrap and chill overnight or for at least 2 hours.

7. Pour water into saucepan then add the sugar into the center of the pot, trying not to splash on the sides.
8. On medium heat bring to a boil and cook until mixture is amber in color.
9. Add cream and whisk. It will bubble up so be careful, you may want to wear an oven mitt.
10. Add Madagascar Bourbon Vanilla and salt.
11. Remove from heat and mix thoroughly. Strain and set aside.
12. Once caramel has cooled to 62°C (143°F) add butter and whisk until completely combined.
13. Let caramel cool before pouring onto Pumpkin Torte. There will be lots left over, it will keep in the refrigerator for 10 days.

14. Whip cream to soft peaks, set aside.
15. Beat cream cheese, Pumpkin Spice Extract, remaining pumpkin purée and powdered sugar together until smoooth.
16. Fold in the whipped cream.

17. Cut chilled cakes in half, giving you 4 layers.
18. Place one large scoop of filling onto bottom layer and smooth to edges.
19. Add second cake layer and more filling. Repeat with remaining layers.
20. Add a final layer of filling on top.
21. Sprinkle with toasted pecan pieces and drizzle cooled caramel sauce over top.

• To toast pecans: bake in a 350°F oven for 8 minutes, let cool before using.