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Kylee’s Pumpkin Torte Recipe
by Kylee Baumle - posted 02/01/16

•  1 yellow cake mix (take out 1 cup)
•  3 eggs •  1¼ cup white sugar
•  ¾ cup butter
•  ¾ cup evaporated milk
•  1 teaspoon cinnamon
•  1 large can pumpkin pie mix 

Mix the cake mix (less 1 cup) with one egg and ½ cup butter. Press into the bottom of a greased jelly roll pan (10½ by 15½ by 1 inches). 

Mix until smooth: pumpkin pie mix, 2 eggs and evaporated milk. Pour on top of the crust. 

Mix 1 cup cake mix, sugar, cinnamon and ¼ cup butter. Sprinkle on top of the pumpkin mixture. Bake at 350° F for 45 to 50 minutes. Cut into squares and serve with whipped cream. Store in the refrigerator.  Pumpkin torte may very well become a new favorite at your house! It’s delicious served warm from the oven or after it has been refrigerated. 


Kylee Baumle is a freelance garden writer and photographer living and gardening in Zone 5b in Northwest Ohio. She is the author of the award-winning blog, Our Little Acre.