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Pumpkin Spice Cake

Pumpkin Spice Cake recipe
photo by:kraft
Every year you say you'll cook with a pumpkin the kids picked from the patch. This is your year—and this is the spice cake to make.
time
prep:
30 min
total:
1 hr 50 min
servings
total:
24 servings
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posted:
11/20/2012
Spice Cake mix and canned Pumpkin makes this can so easy and so moist. Five Stars for sure don't worry no left overs.
posted:
10/17/2011
Delicious! Dinner guests loved it - everyone went back for seconds. Using the fresh pumpkin really made the difference. A moist cake that's easy-to-make!
posted:
12/2/2010
This cake is delicious. I used fresh pumpkin, I made myself from sugar pumpkins. The only thing I did different, is I toasted my pecans. Totally wonderful. I will definitely make again.
posted:
11/30/2010
Easy and delicious! It's one of the most moist cakes I've ever had. I highly recommend this recipe, especially for holiday get-togethers!
posted:
11/9/2010
This Pumpkin spice cake is amazing!! I bake all the time , And this is one good cake! Super moist and full of flavor , Nothing blan about it. Husband and kids devoured it. Saved some for the in-laws , gone in seconds! If you want a hit , this is it!
posted:
9/28/2010
I made this using spice cake mix. I didn't have pumpkin pie spice mix so I made my own using amounts that are used when making a pumpkin pie. This was delicious especially with the cream cheese icing. Everyone loved it.
posted:
9/25/2010
there is an easier way to cook pumpkin. wash and cut up in large pieces. Put seeds in collander to clean them. Cook pumpkin in a turkey roasting bag, then when done just scrape it off shell
posted:
9/22/2010
I have made this cake at fall time for the last three years. It is so delicious. Very moist, and very flavorful! My husband HATES cake, but he will eat this cake! I frost it with homemade vanilla cream cheese icing, the store bought stuff is gross to me. I definitely say try this cake..you will not be disappointed!
posted:
9/21/2010
I made this recipe for Thanksgiving last year, and my mother was upset that I did not make a pie. I gave her a small piece of the cake and begged her to at least TRY it. She did. Then she asked if she could have a larger slice - and then she asked if she could take some home with her! I substituted the yellow cake with a spice cake. The flavor was so much more zingy! This recipe is awesome!
posted:
9/21/2010
This sounds wonderful1 All the flavors I love about fall. But I only usually have mashed cooked fresh pumpkin on hand November 1st. I'd like to make it before then and even when pumpkins are not in season. And since you have warned me about the moisture content of fresh versus canned, can someone help me convert the recipe? Thanks!
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