The Great Pumpkin Cake

72  Ratings
  • 30 min prep
  • 2 hr 30 min total
  • Makes 24 servings, 1 piece (61 g) each.

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The Great Pumpkin Cake Recipe


  • 1 pkg. (2-layer size) yellow cake mix, or any other flavour
  • 1 pkg. (250 g) brick cream cheese, softened
  • 1/4 cup butter, softened
  • 4 cups icing sugar
  •  few drops each green, red and yellow food colouring
  • 1 flat-bottom ice cream cone


  • 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.
  • Meanwhile,  beat cream cheese and butter in bowl with mixer until blended. Gradually add sugar, mixing well after each addition. Remove 1/2 cup of the cream cheese frosting; place in small bowl. Stir in green food colouring until well blended. Spread half the green frosting onto outside of ice cream cone; set aside. Reserve remaining green frosting for later use.
  • Add  red and yellow food colourings 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.

Recipe Tips

Fun IdeaPlace black gumdrops on sheet of waxed 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.


Nutrition Information

Makes 24 servings, 1 piece (61 g) each.

Nutrition per serving:

  • Calories 250 
  • Total fat 11 g
  • Saturated fat 4.5 g
  • Cholesterol 40 mg
  • Sodium 200 mg
  • Carbohydrate 37 g
  • Dietary fibre 0 g
  • Sugars 29 g
  • Protein 2 g
  • Vitamin A 6 %DV
  • Vitamin C 4 %DV
  • Calcium 2 %DV
  • Iron 8 %DV