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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:
10/16/2008
This cake was so moist and delicious! I used pumpkin spice pudding instead of vanilla and omitted the tablespoon of pumpkin spice. In addition, I used 15oz of canned pumpkin puree instead of mashed cooked fresh pumpkin; the cake retained it's moisture. I'm looking forward to serving this at Thanksgiving.
posted:
10/10/2008
This tasted very good, but the cake was a little doughy. I used canned pumpkin,nutmeg,cinnamon, and ginger.
posted:
10/7/2008
This was delicious. Everyone at work raved about this cake! I used spice cake mix and a 15 oz. can of pumpkin, and it was phenomenal. VERY moist and delicious.
posted:
9/22/2008
Absolutely wonderful! Best cake I ever made, and so easy. I took someone's advice and used the canned pumpkin and I also used a spice cake mix because I wanted a little more spice to mine. YUMMY! I made it for a dinner we gave and it got rave reviews. Everyone said it smelled and tasted like pumpkin pie. I was so pleased and will definitely make it often. Thank you!
posted:
4/22/2008
I used a 15oz can of pumpkin and added cinnamon, cloves, and nutmeg. It was good when it was still warm, but great the next day. I did not frost it, but made a glaze to put on it. Tastes like pumpkin pie.
posted:
12/8/2007
I made it without the Pecans but it was so good I would make again. Simple to do and delicious.
posted:
11/26/2007
I was skeptical about making this cake instead of the traditional pumpkin pie, but I'm so glad I did. Everyone who tried it love it, eating it over store-bought pecan and chocolate pie. Because of the rush of the holiday, I used store-bought icing. This cake was fabulous. I will definitely make it again!
posted:
11/14/2007
I've made this at least 5 times in the past month. All the women who eat it, LOVE it. It's easy and yummy! I made the cream cheese frosting too, however I learned that it needs no butter, just 8oz cream cheese, 4 cups of sugar, and a dab of milk covers 2 cakes just fine. And it all disappears in an instant.
posted:
11/4/2007
It was just OK. I used canned pumpkin instead of fresh and I felt like the there wasn't enough pumpkin flavor. It tasted more like a vanilla cake. It was still good though.
posted:
10/29/2007
Very good. Made cupcakes and gave the rest away so I wouldn't eat it all. This will be a fall season standby.
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