<https://amoretti.com/blogs/recipes/pumkin-caramel-torte#article>
<http://schema.org/articleBody>
"\n\n\n\nOozing with caramel, this pumpkin torte is great for the holidays to share with your family and friends!\n\n\n\nIngredients\nTORTE\n\n1 box yellow cake mix\n1 - 15 oz can pumpkin purée, divided\n½ cup milk\n4 eggs\n⅓ cup coconut oil, melted\n2 tbsp Amoretti® Pumpkin Spice Syrup\n\n1 cup toasted pecan pieces, for topping\n\nCARAMEL SAUCE\n\n¼ cup water\n1 cup sugar\n⅔ cup cream\n1 tsp Amoretti® Vanilla Madagascar Bourbon 20X W.S.\n\n¼ tsp salt\n½ cup (1 stick) butter\n\nFILLING\n\n1¾ cup cream\n1 - 8 oz package cream cheese, room temperature\n1 tsp Amoretti® Natural Pumpkin Spice Extract W.S.\n\n1 cup powdered sugar\n\n\n\n\n\nDirections\nTORTE\n\nPreheat oven to 350°F.\nSpray and line two 9” cake pans.\nCombine cake mix, 1 cup pumpkin purée, milk, eggs, coconut oil and Pumpkin Spice Syrup.\nBeat on low until combined.\nBake for 25-30 minutes, until a toothpick inserted in the center comes out clean.\nCool cakes completely, then wrap and chill overnight or for at least 2 hours.\n\nCARAMEL SAUCE\n\nPour water into saucepan then add the sugar into the center of the pot, trying not to splash on the sides.\nOn medium heat bring to a boil and cook until mixture is amber in color.\nAdd cream and whisk. It will bubble up so be careful, you may want to wear an oven mitt.\nAdd Madagascar Bourbon Vanilla and salt.\nRemove from heat and mix thoroughly. Strain and set aside.\nOnce caramel has cooled to 62°C (143°F) add butter and whisk until completely combined.\nLet caramel cool before pouring onto Pumpkin Torte. There will be lots left over, it will keep in the refrigerator for 10 days.\n\nFILLING\n\nWhip cream to soft peaks, set aside.\nBeat cream cheese, Pumpkin Spice Extract, remaining pumpkin purée and powdered sugar together until smoooth.\nFold in the whipped cream.\n\nTORTE ASSEMBLY\n\nCut chilled cakes in half, giving you 4 layers.\nPlace one large scoop of filling onto bottom layer and smooth to edges.\nAdd second cake layer and more filling. Repeat with remaining layers.\nAdd a final layer of filling on top.\nSprinkle with toasted pecan pieces and drizzle cooled caramel sauce over top.\n\nTIPS:\n\nTo toast pecans: bake in a 350°F oven for 8 minutes, let cool before using.\n\n\n\n\n\n\n\n© 2017 Amoretti® All Rights Reserved\n"
<https://amoretti.com/blogs/recipes/pumkin-caramel-torte>