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Kraft® Pumpkin Spice Cake

By: KRAFT®  
"This moist, spiced pumpkin cake with a cream cheese frosting and sprinkled with pecans is an autumn favorite for dessert."

Rating: This weblink has been rated 6 times with an average star rating of 5.0 Read Reviews (6)

Rate/Review | 369 people have saved this

Prep Time:
30 Min
Ready In:
1 Hr 5 Min

Servings  (Help)

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Original Recipe Yield 24 servings
 

Ingredients

  • Cake:
  • 1 package (2-layer size) yellow cake mix
  • 1 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding
  • 1 cup mashed cooked fresh pumpkin
  • 1/2 cup cooking oil
  • 1/2 cup water
  • 3 eggs
  • 1 tablespoon pumpkin pie spice
  • 1/2 cup chopped toasted PLANTERS Pecans
  •  
  • Frosting:
  • 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
  • 1/4 cup butter or margarine, softened
  • 1 teaspoon vanilla
  • 1 (16 ounce) package powdered sugar, sifted

Directions

  1. Preheat oven to 350 degrees F. Place cake mix, dry pudding mix, pumpkin, oil, water, eggs and spice in large bowl. Beat with electric mixer on low speed just until moistened. Beat on medium speed 4 min.
  2. Pour into greased and floured 13x9-inch baking pan.
  3. Bake 32 to 35 min. or until wooden toothpick inserted in center comes out clean. Cool cake in pan on wire rack. Spread with PHILADELPHIA Cream Cheese Frosting; sprinkle with pecans. Store in refrigerator.
  4. Frosting: Beat cream cheese, butter and vanilla in large bowl with electric mixer on medium speed until well blended. Add sugar gradually, beating until well blended after each addition.

Footnotes

  • Kraft Kitchens Tips
  • Size-Wise: Sweets can add enjoyment to a balanced diet, but choose an appropriate portion.
  • How to Cook Fresh Pumpkin: Cut a 4- to 5-lb. pumpkin in half with a large knife. Scoop out seeds and stringy fiber. Save seeds for roasting, if desired. Cut pumpkin into 1-1/2-inch cubes. Place pumpkin in large saucepan. Add water to 1-inch depth. Bring to boil; cover. Reduce heat and simmer 25 to 30 min. or until pumpkin is fork-tender. Drain well; cool just until pumpkin is easy to handle. Remove peel. Mash with potato masher for a chunky mixture. For a smoother consistency, process pumpkin in a food processor. Drain mashed pumpkin in sieve for about 20 min. to remove excess liquid. Store in refrigerator up to 5 days. Cooked pumpkin can also be frozen up to 6 months in resealable freezer-weight plastic bags.
  • Cooking Know-How: Mashed, cooked fresh pumpkin might have a higher moisture content than canned pumpkin puree. For best results, do not substitute canned pumpkin puree in recipes calling for homemade mashed pumpkin.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 302 | Total Fat: 14.8g | Cholesterol: 42mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 26, 2009 by kristie 
This is the best recipe!made changes using recipe as base.Used box of spice cake mix instead... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 6, 2009 by Pamela 
Great recipe! Everyone loved it, even people who did not like pumpkin. Took longer than 35... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 15, 2009 by melanienurse 
Just heavenly! Used fresh pumpkin that I'd cooked. Got rave reviews! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 20, 2009 by ANGELASEELY 
My daughter wanted this for her birthday. I made 2 and there wasn't a drop left. It was sooo... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 12, 2009 by Karin 
This was a great recipe. Instead of using the standard 1/2 cup of water, I added some Kahlua... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 29, 2009 by .:-Amber.Marie-:. 
I get asked to make this every week...unfortunately I don't...lol. :) It was described as the... MORE

 
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