Sunday, November 6, 2011

Pumpkin Spice Cake

This recipe comes from Click on the link for additional suggestions and cooking tips.

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
1/2 cup chopped toasted PLANTERS Pecans (I left these off)

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.

Ingredients for icing.

There is also a layer of icing in between each cake layer.

Instead of pecans, I sprinkled Pumpkin Pie Spice and Cinnamon Sugar on top and then spread it into the icing.


  1. Hi Heather. I can always count on you for a good recipe heehee. I was wondering though... do you think this recipe would work using sweet potatoes instead of pumpkin? My family doesn't really eat a lot of pumpkin but it looks like sweet potato might work too. What do you think?

  2. Yum! I'm seriously obsessed with pumpkin right now! ;)

  3. This looks very good.

    I love your smile. You look like Giada...the cooking lady. :)