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Great Pumpkin Cake

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video by: kraft
Tired of waiting for that perfect pumpkin to rise out of the pumpkin patch? Make this great cake version instead with our step-by-step video.
time
prep:
30 min
total:
2 hr 30 min
servings
total:
24 servings
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posted:
11/9/2004
Mine didn't turn out exactly like the picture, but it was still very good.
posted:
11/7/2004
It was a great deal of flavor it was great for halloween, now im going to make it for thanksgiving!
posted:
11/2/2004
Kids loved it! It was fun to make.
posted:
11/1/2004
This recipe was easy and delicious. I chose to use a carrot cake flavor that went perfect with the cream cheese icing. The icing was so easy and so much better than canned. I will never buy cream cheese icing again, instead i will make it. Next time I will use 2 cakes put together to make the pumpkin. I'm also going to make it with my mini-bundt pan from pampered chef to make small pumpkins. Wonderful recipe!!
posted:
10/30/2004
The best cake in the world my friends loved it made me make it 85 times for them!!!!!!!!!!!!!!!!! KRAFT FOODS ROX
posted:
10/30/2004
Got rave reviews. I made mine look like a jack-o-latern. I made a modification for the center since some have emailed about this area of the cake. I made 2 bunt cakes and sliced the top off every so lightly and cut it into little chunks. I place the cake chunks inside of the middle after I frosted the cake and the top stayed perfectly fine. I also embellished the cake w/rolled out green gumdrops for leaves and black for the pumpkin face. Super moist cake!! I rate it a 10.
posted:
10/30/2004
I filled the middle hole with some frosting and then put the frosted cone on top of it. Worked great! I also scattered indian candy corn around the base of the cake.
posted:
10/30/2004
I made this cake for my daughter's birthday/halloween party and everyone loved it. Very easy to make, I had no problem with the ice cream cone as stem. I decorated it a little more with the icing than as shown. Big success!
posted:
10/30/2004
The major problem with this cake is the center and finding a cone to fit it. I stuff the center with icing but it still did not look right. So if you are about to make this cake make sure that the cone you use is big enough to stick out and appear as a stem otherwise it looks silly or you will have to use something to hold it up higher than the cake.
posted:
10/29/2004
This recipe was a great idea.. I just finished making it for a Holloween Brunch on Sunday... Although I did change it a bit.. I saw that several of you were concerned about fat and choletesterol... I used both a sugar substitute (Splenda - conversion chart on box)and margarine as well as a low fat cream cheese... Also, I used a recipe for low fat fat carrot cake from a Diabetic cook book.. becuase what goes better with cram cheese icing than carrot cake?? Also, the Splenda mixed perfect with the cream cheese!! If it goes over well... I will make it for next years brunch as well!!
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