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.



  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!

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

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

  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.

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

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

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

  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. :)

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


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