Great Pumpkin Cake – a delicious recipe with yellow cake, PHILADELPHIA Cream Cheese, butter, powdered sugar, green, cream cone. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Prepare cake batter and bake in 12-cup fluted tube pan as directed on package.
2
Cool in pan 10 min.
3
Invert cake onto wire rack; remove pan.
4
Cool cake completely.
5
Meanwhile, beat cream cheese and butter in medium bowl with mixer until blended.
6
Gradually beat in sugar.
7
Spoon 1/2 cup frosting into small bowl; stir in green food coloring.
8
Spread half the green frosting onto outside of ice cream cone; set aside.
9
Reserve remaining frosting for later use.
10
Add red and yellow food colorings to remaining white frosting to tint it orange.
11
Spread onto cake.
12
Invert ice cream cone in hole in top of cake for the pumpkin's stem.
13
Pipe reserved green frosting in vertical lines down side of cake to resemble pumpkin.
823
kcal
Calories
37
g
Fat
123
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 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, and more.
Yes, Great Pumpkin Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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