Great Pumpkin Cake
2 Hr(s) 30 Min(s)
30 Min(s) Prep
2 Hr(s) Cook
Stop waiting for that perfect pumpkin cake to rise out of the pumpkin patch. Make this Great Pumpkin Cake instead with our step-by-step video.
What You Need
Select All
24 servings
Original recipe yields 24 servings
1 pkg. (2-layer size) yellow cake mix
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup butter, softened
4 cups powdered sugar
few drops each green, red and yellow food coloring
1 ice cream cone
Let's Make It
1
Prepare cake batter and bake in 12-cup fluted tube pan as directed on package. Cool in pan 10 min. Invert cake onto wire rack; remove pan. Cool cake completely.
2
Meanwhile, beat cream cheese and butter in medium bowl with mixer until blended. Gradually beat in sugar. Spoon 1/2 cup frosting into small bowl; stir in green food coloring. Spread half the green frosting onto outside of ice cream cone; set aside. Reserve remaining frosting for later use.
3
Add red and yellow food colorings to remaining white frosting to tint it orange. Spread onto cake. Invert ice cream cone in hole in top of cake for the pumpkin's stem. Pipe the reserved green frosting in vertical lines down side of cake to resemble pumpkin.
Kitchen Tips
Tip 1
Cooking Know-How
For a more rounded Great Pumpkin Cake, use a tall 12-cup fluted tube pan. As the cake bakes, it rises and forms a rounded top. When cake is unmolded (upside-down), the bottom of the cake will be rounded. If the cake is baked in a shorter 12-cup fluted tube pan, as it appears on the video, the resulting cake will be flatter.
Tip 2
Size Wise
Enjoy a serving of this easy-to-make pumpkin cake on occasion, but keep portion size in mind. One cake makes enough for 24 servings.
Tip 3
Fun Idea
Place black gumdrops on sheet of waxed paper sprinkled with additional granulated sugar. Use a rolling pin to flatten each gumdrop, turning frequently to coat both sides with sugar. Cut into desired shapes with a sharp knife. Use to decorate frosted cake to resemble a jack-o'-lantern.
Tip 4
How to Pipe Frosting
Turn a resealable plastic bag into a handy piping bag for professional-looking decorated cakes. Simply spoon the frosting into the bag and seal the bag. Cut off a tiny piece from one of the bottom corners of the bag. Twist the bag at the top and holding the bag with one hand, guide the tip with the other. When you're done, the whole bag goes right into the garbage for easy cleanup!
Tip 5
For a Crowd
Serve this festive cake at your next Halloween party! Double all ingredients. Prepare batter as directed; pour half of the batter into each of two fluted tube pans. Bake and cool as directed. Trim cake tops to flatten; reserve trimmings for snacking or another use. Place one cake, rounded-side down, on serving plate. Spread with thin layer of frosting. Top with remaining cake, rounded-side up, to resemble a large pumpkin. Frost and decorate as directed. Makes 48 servings.
Tip 6
Substitute
Prepare using your favorite flavor of cake mix.
Nutrition
Calories
20
Calories From Fat
0
% Daily Value*
Total Fat 230g
295%
Saturated Fat 9g
45%
Trans Fat 0g
Cholesterol 40mg
13%
Sodium 190mg
8%
Total Carbohydrates 36g
13%
Dietary Fiber 0g
0%
Sugars 28g
56%
Protein 2g
4%
Vitamin A
2%
Vitamin C
0%
Calcium
0%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
24 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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