Pumpkin Spice Cake

4.8
(83) 72 Reviews
Prep Time
30
min.
Total Time
1
hr.
50
min.
Servings

24 servings

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.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Beat first 7 ingredients with mixer until blended. Pour into 13x9-inch pan sprayed with cooking spray.
  • Bake 32 to 35 min. or until toothpick inserted in center comes out clean. Cool completely.
  • Spread with PHILADELPHIA Cream Cheese Frosting; sprinkle with nuts. Keep refrigerated.

Size Wise

Sweets can add enjoyment to a balanced diet, but choose an appropriate portion.

How to Cook Fresh Pumpkin

Cut a 4- to 5-lb. pumpkin in half with a large knife. Scoop out seeds and stringy fiber. Save seeds for roasting, if desired. Cut pumpkin into 1-1/2-inch cubes. Place pumpkin in large saucepan. Add water to 1-inch depth. Bring to boil; cover. Reduce heat and simmer 25 to 30 min. or until pumpkin is fork-tender. Drain well; cool just until pumpkin is easy to handle. Remove peel. Mash with potato masher for a chunky mixture. For a smoother consistency, process pumpkin in a food processor. Drain mashed pumpkin in sieve for about 20 min. to remove excess liquid. Store in refrigerator up to 5 days. Cooked pumpkin can also be frozen up to 6 months in resealable freezer-weight plastic bags.

Cooking Know-How

Mashed, cooked fresh pumpkin might have a higher moisture content than canned pumpkin purée. For best results, do not substitute canned pumpkin purée in recipes calling for homemade mashed cooked pumpkin.

Servings

  • 24 servings

Nutritional Information

Serving Size 24 servings
AMOUNT PER SERVING
Calories 270
% Daily Value
Total fat 13g
Saturated fat 4.5g
Cholesterol 40mg
Sodium 250mg
Carbohydrate 39g
Dietary fiber 1g
Sugars 31g
Protein 2g
   
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 4 %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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  • 87*Scott |

    Just finished making this and couldn't wait to try it. It is so good!! I did use canned pumpkin I had froze from a previous use and the cake turned out fine.

  • Kitchenkats |

    Spice Cake mix and canned Pumpkin makes this can so easy and so moist. Five Stars for sure don't worry no left overs.

  • Lindsey72287 |

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