Attention pumpkin spice latte fans: This pumpkin cake is for you! We mixed dry latte drink mix into cream cheese frosting to capture the iconic taste.
What You Need
Original recipe yields 20 servings
1 pkg. (2-layer size) spice cake mix
1 can (15 oz.) pumpkin
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup oil
3 egg s
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup butter, softened
1 tsp. vanilla
1 pkg. (16 oz.) powdered sugar
1 Tbsp. MAXWELL HOUSE INTERNATIONAL CAFÉ Pumpkin Spice Latte
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Let's Make It
Heat oven to 350ºF.
Beat first 5 ingredients in large bowl with mixer until blended. Pour into 15x10x1-inch pan sprayed with cooking spray.
Bake 15 to 18 min. or until toothpick inserted in center comes out clean. Cool completely.
Beat cream cheese, butter and vanilla in separate large bowl with mixer until blended. Gradually add sugar, mixing well after each addition. Blend in dry latte drink mix; spread over cake.
Savor a serving of this indulgent special-occasion dessert that is perfect for a party. One cake makes enough for 20 servings.
Keep frosted cake refrigerated.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 44g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.