Great Pumpkin Cake

4.3
(394) 330 Reviews
Prep Time
30
min.
Total Time
2
hr.
30
min.
Servings

24 servings

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.

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What You Need

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Make It

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  • Prepare cake batter and bake in 12-cup fluted tube pan as directed on package. Cool in pan 10 min. Invert cake onto wire rack; remove pan. Cool cake completely.
  • Meanwhile, beat cream cheese and butter in medium bowl with mixer until blended. Gradually beat in sugar. Spoon 1/2 cup frosting into small bowl; stir in green food coloring. Spread half the green frosting onto outside of ice cream cone; set aside. Reserve remaining frosting for later use.
  • Add red and yellow food colorings to remaining white frosting to tint it orange. Spread onto cake. Invert ice cream cone in hole in top of cake for the pumpkin's stem. Pipe the reserved green frosting in vertical lines down side of cake to resemble pumpkin.

Cooking Know-How

For a more rounded Great Pumpkin Cake, use a tall 12-cup fluted tube pan. As the cake bakes, it rises and forms a rounded top. When cake is unmolded (upside-down), the bottom of the cake will be rounded. If the cake is baked in a shorter 12-cup fluted tube pan, as it appears on the video, the resulting cake will be flatter.

Fun Idea

Place black gumdrops on sheet of waxed paper sprinkled with additional granulated sugar. Use a rolling pin to flatten each gumdrop, turning frequently to coat both sides with sugar. Cut into desired shapes with a sharp knife. Use to decorate frosted cake to resemble a jack-o'-lantern.

How to Pipe Frosting

Turn a resealable plastic bag into a handy piping bag for professional-looking decorated cakes. Simply spoon the frosting into the bag and seal the bag. Cut off a tiny piece from one of the bottom corners of the bag. Twist the bag at the top and holding the bag with one hand, guide the tip with the other. When you're done, the whole bag goes right into the garbage for easy cleanup!

Servings

  • 24 servings

Nutritional Information

Serving Size 24 servings
AMOUNT PER SERVING
Calories 230
% Daily Value
Total fat 9g
Saturated fat 4g
Cholesterol 40mg
Sodium 190mg
Carbohydrate 36g
Dietary fiber 0g
Sugars 29g
Protein 2g
   
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • tacoleman1982 | Sun, Dec 21 2014 2:50 PM

    So I read the other reviews before I attempted to make this. I used two Bundt cakes instead of one to give it that roundness and I put orange food coloring in with my lemon cake mix. I bought dark green icing to make some vines on the cake. It was a hit!

  • andreais1989 | Sat, Jun 14 2014 6:07 PM

    I made this pumpkin cake a couple of years ago for my daughter and I have forgotten how much she like it so now I will make it this fall 2014 for my two boys!!!

  • fefeana | Sat, Sep 28 2013 6:18 PM

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