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Pumpkin Spice Latte Sheet Cake
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Pumpkin Spice Latte Sheet Cake

1 Hr(s) 3 Min(s)
15 Min(s) Prep
48 Min(s) Cook
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
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20 servings
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
1
Heat oven to 350ºF.
2
Beat first 5 ingredients in large bowl with mixer until blended. Pour into 15x10x1-inch pan sprayed with cooking spray.
3
Bake 15 to 18 min. or until toothpick inserted in center comes out clean. Cool completely.
4
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.
Kitchen Tips
Tip 1
Size Wise
Savor a serving of this indulgent special-occasion dessert that is perfect for a party. One cake makes enough for 20 servings.
Tip 2
Serving Suggestion
Keep frosted cake refrigerated.
Nutrition
Calories
300
Calories From Fat
0
% Daily Value*
Total Fat 14g
18%
Saturated Fat 6g
30%
Trans Fat 0g
Cholesterol 60mg
20%
Sodium 210mg
9%
Total Carbohydrates 44g
16%
Dietary Fibers 1g
4%
Sugars 34g
68%
Protein 3g
6%
Vitamin A
70%
Vitamin C
0%
Calcium
8%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
20 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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