Harriett's Pumpkin Cake - Kraft Recipes Top
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Harriett's Pumpkin Cake

 Mustang Mom
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Make It

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  • Preheat oven to 350 degrees F. Place both kinds of raisins in a small bowl and cover with boiling water; set aside. In a large bowl with the mixer on medium, combine the sugar, canola oil, and pumpkin puree until smooth. Add the eggs one at a time, beating well after each addition. Sift the dry ingredients together and fold into the pumpkin mixture; mix with mixer on medium speed until smooth. Drain the water off the raisins and add to the batter, along with the walnuts.
  • Pour into a greased 10 inch tube or bundt pan or 2 9" x 5" loaf pans. Bake at 350 degrees 1 to 1-1/4 hours or until the cake tests done. Do not open the oven door before one hour has elapsed.
  • When done, place cake pan(s) on a wire rack to cool slightly. Then remove from the pan(s) and let cool completely on the wire rack. Wrap in foil and refrigerate several hours before serving. Top each piece with a dollop of the Kraft Cool Whip.

Special Equipment Needed


I have no idea where this recipe originated. A friend gave it to me and I baked at least 11 cakes this Thanksgiving as appreciation gifts for friends, many of whom asked for the recipe. It's simple to make and delicious to eat! It can be frozen for later use. It can also be crumbled and topped with the Cool Whip. It is really a moist, delicious cake, particularly for the fall holidays.

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