Serve this festive cake at your next Halloween party! To create the cake as pictured, follow instructions below for "For a Crowd".)

Great Pumpkin Cake

1 (18.25-ounce) package cake mix (any flavor, but the denser the cake the better)
1 (8-ounce) package Philadelphia Cream Cheese, softened
1/4 cup butter, softened
4 cups powdered sugar
Few drops each: green, red and yellow food colorings
1 Comet Ice Cream Cone Cup
  1. Prepare and bake cake mix in 12-cup fluted tube pan as directed on package. Cool 10 minutes in pan. Remove from pan to wire rack; cool completely.
  2. Beat cream cheese and butter in small bowl with electric mixer on medium speed until creamy. Gradually add sugar, beating until light and fluffy after each addition.
  3. Remove 1/2 cup of the frosting; place in small bowl. Add green food coloring; stir until well blended.
  4. Spread half of the green frosting onto outside of ice cream cone; set aside. Set remaining green frosting aside for later use.
  5. Add red and yellow food colorings to remaining white frosting to tint it orange.
  6. Place cake, rounded-side up, on serving plate. Spread with orange frosting to resemble pumpkin.
  7. Invert ice cream cone in hole in top of cake for the "pumpkin's stem."
  8. Pipe the reserved green frosting in vertical lines down side of cake.

Makes 24 servings.

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, the resulting cake will be flatter.

Fun Idea:
Place black gumdrops on sheet of wax paper sprinkled with additional sugar. Use a rolling pin to thinly 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.

For a Crowd: (As pictured above)
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.

Nutrition: (per serving)
Calories 260
Total fat 11g
Saturated fat 4g
Cholesterol 40mg
Sodium 200mg
Carbohydrate 38g
Dietary fiber 0g
Sugars 31g
Protein 2g
Vitamin A 4%DV
Vitamin C 0%DV
Calcium 4%DV
Iron 2%DV

Recipe and photograph provided courtesy of Kraft Food, Inc.
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