Thanksgiving 2012, we went to see some friends in Nashville,
TN. We always go home for the holidays
to see our immediate Families, so this past year we received an invitation to
do something different, so we hopped on it!
Now, when you think about thanksgiving, what comes to mind? For me, it is my Family’s southern cooking: Ham,
turkey, gravy, stuffing/dressing, deviled eggs, macaroni and cheese, salad, cranberry,
and a smorgasbord of casseroles like sweet potato, broccoli, and green bean. And of course, an array of desserts.
Well Thanksgiving 2012 was very different for our Family –
in a good way! We had the opportunity to
see what Thanksgiving was like in someone else’s home. I do not remember everything that was on the
menu, however there was not one single thing that was not absolutely delish!
One dessert specifically stands out the most in my memory. A Pumpkin Tort.
Why this one thing stands out above all the others, I have
no idea. Perhaps it is because I (thought)
I hated pumpkin. Well, there is no way to
describe how amazingly delicious this wonderful dessert is – you just have to experience
it! So here is the recipe (with the link
to Taste of Home at the bottom – I am in NO way claiming this as my own!)
Ingredients
- 1 package yellow cake mix (regular size)
- 1 can (15 ounces) solid-pack pumpkin, divided
- 1/2 cup milk
- 4 eggs
- 1/3 cup canola oil
- 1-1/2 teaspoons pumpkin pie spice, divided
- 1 package (8 ounces) cream cheese, softened
- 1 cup confectioners' sugar
- 1 carton (16 ounces) frozen whipped topping, thawed
- 1/4 cup caramel ice cream topping
- 1/3 cup chopped pecans, toasted
Directions
- In a large bowl, combine the cake mix, 1 cup pumpkin, milk, eggs, oil, and 1 teaspoon pumpkin pie spice; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans.
- Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- In a large bowl, beat the cream cheese until light and fluffy. Add the confectioners' sugar and remaining pumpkin and pumpkin pie spice; beat until smooth. Fold in whipped topping.
- Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with a fourth of the filling. Repeat layers three times. Drizzle with caramel topping; sprinkle with pecans. Store in the refrigerator. Yield: 10-12 servings.
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