Comida Kraft
Recipe Box

Great Pumpkin Cake

No referer *
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
Total fat 9g
Saturated fat 4g
Cholesterol 40mg
Sodium 190mg
Carbohydrate 36g
Dietary fiber 0g
Sugars 29g
Protein 2g
% Daily Value
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

Rated 4 out of 5 by from I teach kindergarten and we made this cake for our Thanksgiving Feast. I teach kindergarten and we made this cake for our Thanksgiving Feast. It was easy enough to make with kindergarten! But I would use chocolate or swirl cake mix next time (I like chocolate!) and I used two ice cream cones in the middle, one straight up (biggest part of cone on the plate) and one balanced and stuck together with frosting on top of that, tipped to the side as in the picture. It was a little hard to get it to balance that way, but it was worth it! The kids helped to spread the orange frosting and I did the green later. I got SO many compliments on this - the parents couldn't believe their kids made it! What a hit!!
Date published: 2005-12-14
Rated 4 out of 5 by from I made this cake twice first I sent one to my daughter& grandson in Texas they loved it, the green... I made this cake twice first I sent one to my daughter& grandson in Texas they loved it, the green icing going down the cake I didn't have good sucess with it, but the orange icing worked good I baked the second one for friends and family day at church and used it as a center piece on the desert table huge sucess. I took 2 bundt pans and made the cake to make it more rounder the extra cake I cut off to make them even, I didn't run the green icing down the side on this one. I put it in the middle of the cake hole to hold the ice cream cone in place, It holds the cone in place better. I will make it again next year.
Date published: 2005-11-03
Rated 5 out of 5 by from I made 2 bundt cakes and put them flat bottom to flat bottom and made it actually pumpkin sized. I made 2 bundt cakes and put them flat bottom to flat bottom and made it actually pumpkin sized. I rolled green gumdrops into vines and leaves and placed them around the bottom. I set the whole thing on a black surface to set off the orange and green. Wow! It was really impressive.
Date published: 2008-11-01
Rated 4 out of 5 by from This is such a cute cake for the kids, there are a couple of tricks to get it right. This is such a cute cake for the kids, there are a couple of tricks to get it right. alot of people are asking how to get the shape right, i found that if u split the batter bake half and then the other half and turn one half upside down and the other half right side up you get more of the curved shape.. i also added food coloring to the batter to make it orange like the inside of a pumpkin..and last but not least i cut a cup and placed inside the rings to hold the stem, came out very nice..
Date published: 2005-10-06
Rated 5 out of 5 by from This cake was so cute! This cake was so cute!!!!! I loved it!!! I made it for my best friend's Halloween party,& everybody thought it was so cool,& cute!! It was pretty easy to make,but I'm not good with doing the decorating,so I got my dad to do it for me. I had a problem with the icing though,it came out more pink than orange,so I added more orange & red,and it came out fine. You could also use some of those little plastic spider rings and put those on it,that would make it even cuter. I deff. reccomend it!
Date published: 2008-02-09
Rated 4 out of 5 by from I made this one just as a way to be festive during this season. I made this one just as a way to be festive during this season. I added a package of chocolate instant pudding to a spice cake mix..taste great! I agree that the recipe for the icing was a bit thin and difficult to work with. i aslo agree with the reviewer who said the ice cream cone didnt fit well, the hole is too big..I used 2 cones stacked...I love the look of the cake though. My husband was also pretty impressed. I will make it again..Maybe for Thankgiving dinner.
Date published: 2007-10-29
Rated 3 out of 5 by from Even though I thouroughly sprayed my pan, and cooled it for 10 minutes, when I flipped it over, it... Even though I thouroughly sprayed my pan, and cooled it for 10 minutes, when I flipped it over, it stuck and then ripped. I did not have a usable cake when I was finished (which my kids were happy to take care of for me). Anyone have advice on getting the cake out of the pan in one piece? Could it be because I used a cake mix with "pudding in the mix?" Also, I didn't get to find out, but the hole in the center looked like it would have been too big for the stem.
Date published: 2008-10-23
Rated 5 out of 5 by from Great Pumpkin Cake We prepare and bake cakes using the same type of mold but I did not have experience in your wonderful training course. Beautiful. The course reminded of my mini cake pans that I had purchased at Walmart years back for Christmas. The astronomical amounts of real veg. pumpkin color; white to light and dark orange, hues of greens and blues interweaved leaves room for more imagination. So I am going to try some by limiting my intake with PUMPKIN small and mini.
Date published: 2016-10-29
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