As Seen on Chef Alli’s Farm Fresh Kitchen on WIBW 13 News This Morning, sponsored by Kansas Farm Bureau, November 2014.
1 spice cake mix
15 oz. canned pumpkin puree
1/2 cup water
8 oz. container light whipped topping
12 oz. plain Greek yogurt
1 small pkg. sugar-free instant cheesecake pudding mix (may use regular if you cannot find sugar-free in cheesecake flavor)
1 tsp. pumpkin pie spice
3 Tbs. chopped, toasted pecans
1/3 cup toasted coconut
2 Tbs. chopped dried cranberries
Preheat oven to 350 degrees. Spray two 8-inch or 9-inch round cake pans with non-stick spray; place parchment round into bottom of cake pan and spray with non-stick spray; set pans aside. In a large bowl using a spatula, gently combine cake mix with pumpkin puree and water, just until blended; mixture will be very thick. Divide prepared mixture between the cake pans and smooth with a spatula. Bake cakes for 15-20 minutes on center rack of oven until set and lightly browned: cool completely. (Cakes will be dense, and will not rise much during baking. When cakes are done, they will spring back to the touch.) Meanwhile, combine whipped topping, yogurt, pudding and spice mix until well blended; refrigerate until ready to use.
To assemble, place the first layer on a cake plate and top with half of the prepared whipped topping mixture; add second cake layer and top with remaining half of whipped topping mixture. (Yes, sides are unfrosted, just spread whipped topping mixture on tops of each cake layer.) Combine coconut, pecans and cranberries in a small bowl and garnish top of torte with this mixture, gently pressing it down a bit into top of torte. Torte works best for serving if it is completely chilled before slicing.
Now You’re Cookin’,
**Here’s a little cooking tip from my Grandma Lucille: To ensure that your layer cakes are always moist, cover each cake in pan with foil as soon as it comes out of the oven. Let cakes completely cool covered so that all the condensation goes back down into the cake – makes them super moist every time!