Kraft® Pumpkin Spice Cake Recipe

Kraft® Pumpkin Spice Cake Recipe

  • Cake:
  • 1 package (2-layer size) yellow cake mix
  • 1 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding
  • 1 cup mashed cooked fresh pumpkin
  • 1/2 cup cooking oil
  • 1/2 cup water
  • 3 eggs
  • 1 tablespoon pumpkin pie spice
  • 1/2 cup chopped toasted PLANTERS Pecans
  • Frosting:
  • 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
  • 1/4 cup butter or margarine, softened
  • 1 teaspoon vanilla
  • 1 (16 ounce) package powdered sugar, sifted
  1. Preheat oven to 350 degrees F. Place cake mix, dry pudding mix, pumpkin, oil, water, eggs and spice in large bowl. Beat with electric mixer on low speed just until moistened. Beat on medium speed 4 min.
  2. Pour into greased and floured 13×9-inch baking pan.
  3. Bake 32 to 35 min. or until wooden toothpick inserted in center comes out clean. Cool cake in pan on wire rack. Spread with PHILADELPHIA Cream Cheese Frosting; sprinkle with pecans. Store in refrigerator.
  4. Frosting: Beat cream cheese, butter and vanilla in large bowl with electric mixer on medium speed until well blended. Add sugar gradually, beating until well blended after each addition.
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