Kraft Pumpkin Spice Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan. Sift together the flour, baking soda, salt, cinnamon, nutmeg, allspice, and ginger. Set aside.
• In a large bowl, cream together the shortening, eggs, brown sugar and white sugar until light and fluffy. Beat in the pumpkin puree. Beat in the flour mixture. Stir in the chopped pecans. Pour batter into prepared pan.
• Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Steps:

• Heat oven to 350°F.
• Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until blended. Pour into 2 greased and floured 9-inch round pans.
• Bake 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.
• Beat cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading COOL WHIP mixture between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts.

Steps:

• Heat oven to 350ºF.
• Prepare cake batter and bake as directed on package for 13x9-inch pan, blending dry pudding mix and 1/4 cup evaporated milk into batter before pouring into prepared pan.
• Cool cake in pan 10 min., then pierce with large fork at 1/2-inch intervals.
• Blend condensed milk, sour cream, pumpkin pie spice and remaining evaporated milk in blender until well blended; pour slowly over cake. Refrigerate 1 hour.
• Frost cake with COOL WHIP before serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch rectangular baking pan.
• Combine sugar and butter in a large bowl using an electric mixer. Add eggs one at a time. Add pumpkin, sour cream, and vanilla extract to the batter while still mixing.
• Combine flour, baking soda, cinnamon, salt, nutmeg, cloves, and ginger in a bowl. Add 1/2 of the mixture to the pumpkin batter and mix until well combined. Add remaining flour mixture to the batter and mix on medium-high speed for 2 minutes more. Pour batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 55 to 60 minutes.
• Meanwhile, combine evaporated milk, half-and-half, and sweetened condensed milk in a bowl. Set tres leches aside.
• Remove cake from the oven and let cool 15 to 20 minutes. Poke a generous amount of holes in the cake using a drinking straw, making sure to get the corners and sides as well. Pour tres leches mixture on the cake, cover with plastic wrap, and cool in the refrigerator for 1 hour to overnight.
• Before serving, add whipped topping to the cake and sprinkle cinnamon on top.

Steps:

• Heat oven to 350°F.
• Beat first 7 ingredients with mixer until 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.

Steps:

• Heat oven to 375°F.
• Spray 15x10x1-inch pan with cooking spray; line with waxed paper. Spray waxed paper with additional cooking spray; dust with flour. Sprinkle clean towel with 1/4 cup powdered sugar.
• Mix flour, spice, baking powder and salt. Beat eggs and sugar in large bowl with mixer on high speed until thickened. Add pumpkin; mix well. Add flour mixture; beat just until blended. Spread onto bottom of prepared pan; sprinkle with nuts.
• Bake 15 min. or until top of cake springs back when touched in center. Immediately invert cake onto towel; remove pan. Carefully peel off paper. Starting at one short side, roll up cake and towel together. Cool completely on wire rack.
• Beat cream cheese and 1/2 cup powdered sugar in medium bowl with mixer until blended. Add COOL WHIP; mix well. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake; wrap in plastic wrap. Refrigerate 1 hour. Unwrap and sprinkle with remaining powdered sugar just before serving.

Steps:

• Beat pudding mix and milk in large bowl with whisk 2 min. Add pumpkin and spice; mix well. Let stand 5 min.
• Meanwhile, cover bottom of 13x9-inch pan with 9 crackers, breaking as necessary to form even layer.
• Add 2 cups COOL WHIP to pudding; whisk just until blended. Spread half the pudding mixture over crackers in pan; cover with half of the remaining crackers. Repeat layers of pudding and crackers. Refrigerate 3 hours.
• Microwave remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1 min. or until chocolate is completely melted and mixture is well blended when stirred; spread over dessert. Refrigerate 15 min.

Steps:

• Preheat over to 350 degrees.
• Beat cream cheese, pumpkin, sugar, vanilla and spices in a large bowl with electric mixer on medium speed until well blended.
• Add eggs; beat just until blended.
• Pour into crust.
• Bake 40 minutes or until center is almost set.
• Cool and refrigerate 3 hours or overnight.
• Top with whipped topping just before serving. Store leftovers in refrigerator.