Monthly Archives: November 2013

Go-To Holiday Recipe

I have been making this recipe for several years as my go-to holiday recipe. I can not claim it as my own, I’m pretty sure it was on a Philadelphia Cream Cheese package several years ago. It is so easy, and oh so delicious!

Spicy Pumpkin Cake Spice Cake from Cake Mix
Prep: 20 minutes Total: 1 hr 30 minutes Makes 16 servings, 1 slice each

1  pkg (2 layer size) Spice Cake Mix
1 pkg (8 oz) Philadelphia Cream Cheese, softened, divided
1 cup canned pumpkin
1 tsp. ground cinnamon
½ tsp. ground ginger
½ cup thawed Cool Whip whipped topping
2 Tsp. sugar

Preheat oven to 350 degrees.  Prepare cake mix as directed on package, reducing water to ½ cup and  increasing oil to ½ cup.  Add half of the cream cheese, the pumpkin, cinnamon and ginger.  Beat on medium speed until well blended.  Pour into greased 12-cup fluted pan or 10” tube pan. Bake 40-45 minutes or until toothpick inserted in center comes out clean.  Cool 10 minutes.  Remove from pan; cool completely on wire rack.Mix remaining cream cheese, whipped topping and sugar until well blended.  Spread on cake.

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