Step 1: Gather Ingredients and Utensils
• 1 box yellow cake mix
• 1/2 cup butter or margarine (to be melted)
• 1/4 cup non-melted butter or margarine
• 4 eggs
• 1 large can of pumpkin
• 2 teaspoon cinnamon
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 5 ounces canned milk (carnation milk)
• Cool whip (optional)
• 1 large mixing bowl
• 1 medium mixing bowl
• 3 small mixing bowls
• Measuring cups
• Measuring spoons
• Can opener
• 9” x 13” pan
• 2 mixing spoons
• 1 fork (optional)
• Access to microwave
• Access to oven
1. Gather all ingredients and utensils listed in the recipe.
2. Preheat oven to 350 degrees.
Step 2: Set Crumb Topping Aside
Caution: Do not follow directions listed on the cake mix box
Tip: Use a pair of scissors to cut open the bag because the plastic is hard to rip.
2. Measure 1 cup of the yellow cake mix out, using a 1 cup measuring cup.
3. Dump the 1 cup of yellow cake mix into a small bowl for later use.
4. Set the small bowl aside.
Step 3: Preparing the Bottom Layer (crust)
2. Pour remaining cake mix into the bowl.
3. Crack 1 egg into the medium mixing bowl
Tip: Sometimes after cracking an egg, little pieces of the shell fall into the bowl.
To avoid this, crack an egg into a separate bowl and remove any pieces that
may have fallen in. Then add the egg to the medium mixing bowl.
4. Place 1/2 cup of butter (equivalent to 1 stick of butter) in a small bowl.
5. Place small bowl of butter in the microwave.
6. Cook for approximately 30 seconds or until the butter has completely melted.
7. Pour melted butter into the medium mixing bowl.
8. Stir these three ingredients together.
9. Press this cake crust into the bottom of an ungreased 9" x 13" pan, making sure to
evenly distribute it.
Step 4: Preparing the Middle Layer (pumpkin Filling)
2. Open the can of pumpkin using a can opener.
Warning: Be careful when handling can and can top after opening if jagged
edges are present. Mishandling could result in a cut hand, arm, or
3. Pour pumpkin into the large mixing bowl.
Tip: Use a rubber spatula to scrap all of the pumpkin from the walls of the can.
4. Crack open the remaining 3 eggs into the large mixing bowl.
Tip: Sometimes after cracking the eggs, little pieces of the shell fall into the
mixing bowl. To avoid this, crack the eggs into a separate small bowl and
remove any pieces that may have fallen in. Then add them all at once to
the large bowl.
5. Using a single teaspoon measuring spoon, measure out one teaspoon of cinnamon.
6. Dump the cinnamon into the large mixing bowl.
7. Repeat steps 5 & 6 for the second teaspoon of cinnamon.
8. Measure out 1 cup of brown sugar.
9. Dump the 1 cup of brown sugar into the large mixing bowl.
10. Open the canned milk using a can opener.
Warning: Be careful when handling can and can top after opening, if
jagged edges are present. Mishandling could result in a cut hand,
arm, or finger.
11. Pour the contents of the canned milk into the large mixing bowl.
Tip: If a 5 ounce can is not available, measure out 3/4 cup canned milk to use.
12. Using a large mixing spoon, mix together all of these ingredients in the large mixing
The filling should be smooth with no lumps
13. Pour this filling over the crust.
Step 5: Preparing the Top Layer (crumb Topping)
2. Dump the 1 cup of granulated sugar into the small bowl containing the 1 cup dry cake
mix that you measured out previously.
3. Add 1/4 cup butter or margarine (not melted) to the small bowl.
4. Blend these three ingredients together using a fork or mash them together with your
5. Sprinkle this on top of the pumpkin layer.
Step 6: Bake and Serve
2. Place the pan in the middle of the oven rack.
Warning: be carful not to touch the sides of the oven or the oven racks when
placing the pan in the oven to prevent the oven from burning you.
3. Let it bake for 1 hour.
When removing the torte the crumb topping should be a golden brown and it
should have a shiny finish over where the pumpkin shows through.
4. Remove the torte from the oven using hot pads.
Warning: make sure to use hot pads to prevent yourself from getting burnt.
5. Place the torte on the top of the stove to cool.
It is optional to refrigerate the torte if your preference is a cold dessert.
6. Cut the torte into the desired sized pieces.
7. Add a dollop of cool whip to the top of the torte for extra goodness.
Step 7: Enjoy!
Enjoy, you have now successfully made a pumpkin torte! Your torte should possess a brownish color with light tan splotches after the completion of the hour bake time. Expect your desert to taste of a mixture of buttery cake and pumpkin with a hint of cinnamon.