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Desserts

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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What You Need

1
pkg.  (2-layer size) yellow cake mix
1
pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1
cup  mashed cooked fresh pumpkin
1/2
cup  oil
1/2
cup  water
3
 eggs
1
Tbsp.  pumpkin pie spice
1/2
cup  chopped toasted PLANTERS Pecans

Make It

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.

Kraft Kitchens Tips

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.
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