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12 servings, 1 piece (133 g) each
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Prepare using Philadelphia Light Brick Cream Cheese Spread and Cool Whip Light Whipped Topping.
If using a carrot cake mix that does not include a carrot/raisin packet, omit hot water. Beat cake mix, 1 cup cold water, pumpkin, oil and eggs in large bowl with mixer until blended. Pour into prepared pans; continue as directed.
For best results, cut thin slice off top of one cake to level cake; discard trimmed piece or reserve for snacking. Place trimmed cake layer, cut-side down, on serving plate. Spread with icing, then cover with remaining cake layer and continue as directed.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
The taste of this cake is fantastic! I didn't have round baking pans, so I used a springform pan & increased the cooking time. I got raves from everyone! And the icing is to die for! You have to try it!
I made this cake in a 10x13 pan and it was great. So light and fluffy. I also made a layer cake which was left on the counter. Never got to taste the layer as is went bad and I had to throw it out. The recipe never indicated that it should be kept in the fridge. Very disappointed.
Like the reviewer below me, I made this for Thanksgiving, omitted the raisins and it was a hit! I was a little worried when making it due to reviews of it not rising, so I didn't add a full cup of canned pumpkin (I added just less than a cup) and it was great!