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Prepare using 15x10x1-inch pan and decreasing the baking time to 20 to 22 min. or until toothpick inserted in center comes out clean.
Cakes filled and frosted with a cream cheese icing should be stored in the refrigerator.
* 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.
I have made this recipe several times over the years. I prefer making it in loaf pans, adding a few nuts and using as a pumpkin bread. I think the frosting makes it too sweet.
I wish the recipe would state to use the cake mix dry, & not to make as directed on the box...I read another review where someone else messed it up as well! I read the follow up from KRAFT kitchens wrong. I thought "HUM" I would have just followed the ingredients listed on the recipe. SO much for speed reading! You could say it's my fault, I agree somewhat however, if we are questioning it, I think it should be corrected. thus, 3 stars
I thought this was pretty good...I expected more spice though. I wish i knew how I could spice it up to my liking...I may have to do some experimenting. I though the icing was just okay. Maybe next time I'll try a different icing recipe. Overall, it was good but just needs that something else...