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Pumpkin Spice Cake
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Pumpkin Spice Cake

1 Hr(s) 50 Min(s)
30 Min(s) Prep
1 Hr(s) 20 Min(s) Cook
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.
What You Need
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24 servings
Original recipe yields 24 servings
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 egg s
1 Tbsp. pumpkin pie spice
1/2 cup chopped toasted PLANTERS Pecans
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Let's Make It
1
Heat oven to 350°F.
2
Beat first 7 ingredients with mixer until blended. Pour into 13x9-inch pan sprayed with cooking spray.
3
Bake 32 to 35 min. or until toothpick inserted in center comes out clean. Cool completely.
4
Spread with PHILADELPHIA Cream Cheese Frosting; sprinkle with nuts. Keep refrigerated.
Nutrition
Calories
270
Calories From Fat
0
% Daily Value*
Total Fat 13g
17%
Saturated Fat 4.5g
23%
Trans Fat 0g
Cholesterol 40mg
13%
Sodium 250mg
11%
Total Carbohydrates 39g
14%
Dietary Fibers 1g
4%
Sugars 31g
62%
Protein 2g
4%
Vitamin A
15%
Vitamin C
0%
Calcium
6%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
24 servings
* 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.
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