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Tuesday, October 5, 2010

Tasty Tuesday- Pumpkin Spice Cake

Autumn is officially here!

Along with it comes the sweet, yummy smells of the season.

I found this recipe on Kraft Food and wanted to share since it is perfect for the season.



Pumpkin Spice Cake


Prep Time: 30 min
Total Time: 1 hr 50 min
Makes: 24 servings



What You Need:
-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 Eggs
-1 Tbsp. Pumpkin pie spice
-PHILADELPHIA Cream Cheese Frosting
-1/2 cup chopped toasted PLANTERS Pecans


Make It:

-HEAT oven to 350°F.

-BEAT first 7 ingredients with mixer until well blended. Pour into 13x9-inch pan sprayed with cooking spray.

BAKE 32 to 35 min. or until toothpick inserted in center comes out clean. Cool completely.

-SPREAD with PHILADELPHIA Cream Cheese Frosting; sprinkle with nuts. Keep refrigerated.


Kraft Kitchens Tips:

How to Cook Fresh Pumpkin:
Cut a 4- to 5-lb. pumpkin in half with a large knife. Scoop out seeds and stringy fiber. Save seeds for roasting, if desired. Cut pumpkin into 1-1/2-inch cubes. Place pumpkin in large saucepan. Add water to 1-inch depth. Bring to boil; cover. Reduce heat and simmer 25 to 30 min. or until pumpkin is fork-tender. Drain well; cool just until pumpkin is easy to handle. Remove peel. Mash with potato masher for a chunky mixture. For a smoother consistency, process pumpkin in a food processor. Drain mashed pumpkin in sieve for about 20 min. to remove excess liquid. Store in refrigerator up to 5 days. Cooked pumpkin can also be frozen up to 6 months in resealable freezer-weight plastic bags.

Cooking Know-How:
Mashed, cooked fresh pumpkin might have a higher moisture content than canned pumpkin purée. For best results, do not substitute canned pumpkin purée in recipes calling for homemade mashed cooked pumpkin.



ENJOY!!



9 comments:

  1. Allison, way to funny. I printed the same recipe over the weekend and plan on making it this weekend! Great minds think alike! Enjoy!

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  2. Mmmmm... this sounds perfect for this weather, Allison! I'm not much of a baker, but I can't wait to try this!

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  3. This looks so yummy! I will have to try it soon :-)

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  4. I am glad to have found your blog. I will definitely make this cake as I do love pumpkin.
    My daughter lives in Big Rock Tn. and is an army wife.
    Kentucky and Tennessee are beautiful states.
    Betsy

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  5. Ohhh' Yummers! thanks Hun for sharing! Hope all is well with you and the hubs. Jen

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  6. Allison, I just tagged you with an award over on my blog! :]

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  7. Hello! I'm your newest follower - super cute blog! Love the title too! This looks too good for words!
    www.barefootbysea.blogspot.com

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  8. Pumpkin anything is one of my favorites! I am getting all geared up for DQ's pumpkin pie blizzard. Seriously it is like heaven in your mouth. :)

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  9. This looks really yummy!! I may have to try it today! Thanks for sharing!

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