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Pumpkin Spice Cake with Brown Sugar Frosting

Prep Time
20
min.
Total Time
1
hr.
50
min.
Servings

16 servings

Cream cheese frosting made with brown sugar adds delicious fall flavor to this pumpkin spice cake.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 350ºF.
  • Beat first 5 ingredients in large bowl with mixer until well blended. Stir in nuts. Pour into 13x9-inch pan sprayed with cooking spray.
  • Bake 30 to 32 min. or until toothpick inserted in center comes out clean. Cool completely.
  • Beat Neufchatel and sugar in small bowl with mixer until well blended. Add COOL WHIP; mix well. Spread over cake.

Size Wise

Sweets can be part of a balanced diet but remember to keep tabs on portions.

How to Store

Store frosted cake in refrigerator.

How to Store Remaining Canned Pumpkin

Remaining canned pumpkin can be stored in airtight container in freezer up to 3 months before using as desired.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 270
Total fat 15g
Saturated fat 4.5g
Cholesterol 45mg
Sodium 250mg
Carbohydrate 31g
Dietary fiber 1g
Sugars 20g
Protein 5g
% Daily Value
Vitamin A 50 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 8 %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 My favorite type of recipe...few ingredients, easy to make & yet BIG payoff. My favorite type of recipe...few ingredients, easy to make & yet BIG payoff. It was delicious!!! Made it for our ladies' group this morning and received many requests for the recipe. Followed it except for the frosting--had and extra 1/2 cup of Cool Whip in the container and added all of it with excellent results. This is definitely going in the "keeper" file! :o)
Date published: 2010-11-23
Rated 5 out of 5 by from I didn't have a spice cake mix, so I used a carrot cake mix and added pumpkin spice to the mix. I didn't have a spice cake mix, so I used a carrot cake mix and added pumpkin spice to the mix. I made it for my husbands place of business and it was gone in minutes and they want more. I also dripped a simple glaze on top. Thanks Kraft.
Date published: 2010-11-19
Rated 5 out of 5 by from I have made this recipe on several occasions always receiving compliments. I have made this recipe on several occasions always receiving compliments. I replaced the oil with applesauce and used egg whites instead of whole eggs for a lighter cake. Very delicious!
Date published: 2012-11-08
Rated 5 out of 5 by from Real easy recipe. Real easy recipe. The grocery store in my town didn't have a spice cake so I used a carrot cake and still really good and easy!
Date published: 2014-10-04
Rated 5 out of 5 by from Excellent cake! Excellent cake! I will definitely be making this again :)
Date published: 2010-10-31
Rated 5 out of 5 by from Have made this cake on several occasions and it never fails to receive compliments. Have made this cake on several occasions and it never fails to receive compliments. Delicious twist on a spice/pumpkin cake. The icing is a step up from the regular cream cheese icing. Making it tonight for our youth at church tomorrow. They love it.
Date published: 2012-02-18
Rated 5 out of 5 by from
Date published: 2010-12-25
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