Comida Kraft
Recipe Box

Pumpkin Spice Cake

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
Total fat 13g
Saturated fat 4.5g
Cholesterol 40mg
Sodium 250mg
Carbohydrate 39g
Dietary fiber 1g
Sugars 31g
Protein 2g
% Daily Value
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

Rated 5 out of 5 by from i'm seriously considering to make this - it looks soooo SINFUL! i'm seriously considering to make this - it looks soooo SINFUL! unfortunatly, a bit too sinful for my diet plan...ha ha, but that's where i come in - 4 ALL U DIETERS/JUNKIES/MOMS WITH KIDS - sub LF butter(Blue Bonnet 4 Baking is good) 4 about 1/3 of oil and unsweetened applesuace 4 rest, egg sub, sugerfree pudding, and LF Blue Bonnet for Baking butter with FF cream cheese 4 the icing! trust me...THIS MAKES AN OUT OF THE WORLD CAKE!!!
Date published: 2006-03-23
Rated 4 out of 5 by from I tried making this for the first time and it was very easy and quick to put together. I tried making this for the first time and it was very easy and quick to put together. I made 2 dozen cupcakes and made a cream cheese icing and the flavor was perfect. The only thing I am unsure about is that my cupcakes came out a little overcooked, and I followed the times recommended...have an electric oven and may need to adjust the times. We loved this recipe though and we will definitely make again next holiday season!
Date published: 2006-11-19
Rated 5 out of 5 by from I made this recipe for Thanksgiving last year, and my mother was upset that I did not make a pie. I made this recipe for Thanksgiving last year, and my mother was upset that I did not make a pie. I gave her a small piece of the cake and begged her to at least TRY it. She did. Then she asked if she could have a larger slice - and then she asked if she could take some home with her! I substituted the yellow cake with a spice cake. The flavor was so much more zingy! This recipe is awesome!
Date published: 2010-09-22
Rated 5 out of 5 by from This is one of the best recipes I have ever tried, hands down. This is one of the best recipes I have ever tried, hands down. I made these in cupcake form and it took approximately 22 minutes for them to bake throughly. I used sugar free pudding mix and canned pumpkin in the cake recipe too. Additionally, I used reduced fat cream cheese in the icing. I plan on taking a batch of these to work this week. I'm sure they will be a hit!
Date published: 2007-10-28
Rated 5 out of 5 by from Absolutely wonderful! 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!
Date published: 2008-09-22
Rated 5 out of 5 by from I made cupcakes with this recipe which made 2 dozen. I made cupcakes with this recipe which made 2 dozen. I made the cream cheese frosting which was easy, tinting it orange with food coloring. I had a can of pumpkin (no spices) & used that instead of fresh. I brought it to a Halloween party & 5 people asked for the recipe which I gladly gave them today. Another easy and delicious recipe I will make again & again!
Date published: 2006-11-01
Rated 4 out of 5 by from I liked the Great Pumpkin Cake idea and used this cake recipe instead in the plain box mix from the... I liked the Great Pumpkin Cake idea and used this cake recipe instead in the plain box mix from the video. I put the chopped nuts in the cake batter. Then I tinted the cream cheese with orange food color paste, and used green tube frosting for the contour and stem. Big hit? You bet! There was not a single piece left to take home from the office potluck.
Date published: 2005-10-12
Rated 5 out of 5 by from I made this cake yesterday for my husband's birthday and it received rave reviews from everyone. I made this cake yesterday for my husband's birthday and it received rave reviews from everyone. I also used the spice cake mix along with the canned pumpkin. I literally made this cake 1 1/2 hours before our family arrived. Needless to say there were no leftovers. I will be making this again in cupcake form for the upcoming bake sale at work.
Date published: 2009-09-13
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