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Cindy's Peachy Keen Pumpkin Cake
Cindy's Peachy Keen Pumpkin Cake

Cindy's Peachy Keen Pumpkin Cake

1 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 envelope dry whipped topping mix, divided
1 box yellow cake mix
8 oz low fat sour cream (substitute for oil called for in cake mix directions)
1 Tbsp cake spice
3 large eggs
1 can (15 oz.) pumpkin
1 can (26 oz.) sliced peaches, divided
1 can (15 oz.) peach pie filling
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Let's Make It
Preheat oven to 350 degrees F. Thoroughly cover a 9” x 13” pan with vegetable oil spray. “Flour” pan with some of the dry whipped topping mix.
In large mixing bowl, add together the remaining dry whipped topping mix, yellow cake mix, sour cream, cake spice along with the eggs and pumpkin. Drain the sliced peaches and set half aside. Dice the other half and add to the mixing bowl. Using an electric mixer or egg beater, mix all the ingredients as directed on the cake mix box.
Then pour the batter into the pan and gently bump the bottom of the pan on a counter to raise any air bubbles in the batter. Keep bumping until you’re satisfied all bubbles have raised and burst.
Bake in the center of the oven for 40 minutes. Test with a toothpick for doneness and bake 5 more minutes if needed. Cool cake on a rack on the counter.
Once cake has cooled to slightly warm, spread peach pie filling on top of the cake. Add the remaining sliced peaches to make a solid layer of peaches with the filling. Slice into 3” x 3” servings. Serve with Vanilla Cool Whip.
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