Don't just say it, bake it.™

The Baker's Club

Learn More >>

Join Now Product Locator

Welcome back, !

Log Out Settings Product Locator
Join Now

Please log in with your username and password.

Make it easy to share with your Facebook or Twitter friends.

Enter Duncan Hines Baker's Club Welcome to Duncan Hines Baker's Club Baker's Club Join Baker's Club Logout Baker's Club Settings


Duncan Hines® Duncan Hines®


Explore Our World

Start with a quick search for a particular flavor…or special occasion…or even your favorite color.
(Frequently Asked Questions)


Find Inspiration

We’ll gather some tasty suggestions that match your cravings, revealing ways to make your day delicious!


Bake a Memory

The fun has just begun—now you can use your creativity and Duncan Hines® products to bake something delectable, original, and truly you!

« Search Cakes Another Cakes Recipe »


The Great Pumpkin Cake

Duncan Hines Recipe shared by:
| Follow this Baker

The Great Pumpkin Cake is here! This festive treat has the fun shape of a pumpkin and packs the delicious flavors of Duncan Hines Classic Yellow Cake, pumpkin pie spice, cinnamon and nutmeg. Add some Duncan Hines cream cheese frosting and kids will agree, it's a dessert that earns the name "Great!"

  • Hands-On Time: 15 Minutes
  • Total Time: 1 Hour 50 Minutes
  • Servings: 12 Slices
  • Difficulty: Super Simple
  • Rating:


  • 1 package Duncan Hines® Classic Yellow Cake Mix
  • 1 package (8 oz.) cream cheese, softened
  • 4 large eggs
  • ½ cup water
  • ⅓ cup vegetable oil
  • 2 tsp. pumpkin pie spice
  • ½ cup Duncan Hines® Creamy Home-Style Cream Cheese Frosting
  • 6 drops yellow food color
  • 2 drops red food color
  • 2 Tbsp. chocolate shell ice cream topping
  • 1 flat bottomed ice cream cone
  • 1 cup candy corn

Baking Instructions

  1. Preheat oven to 350ºF. Grease and flour 10-inch Bundt® or tube pan.
  2. Combine cake mix, cream cheese, eggs, water, oil and pumpkin pie spice in large bowl.
  3. Beat with an electric mixer at medium speed for 2 minutes. Pour into prepared pan.
  4. Bake 40 minutes or until toothpick inserted in center comes out clean.
  5. Cool cake on wire rack 25 minutes. Remove cake from pan and cool completely.
  6. Place frosting in microwave-safe bowl. Microwave on High 10 to 15 seconds. Add food colors and stir until smooth.
  7. Drizzle frosting on cake. Coat ice cream cone with chocolate shell topping. Fill center of pumpkin with candy corn and arrange cone to resemble a stem.

Baker's Club Snapshots

Did You Make This Recipe?

Share if you loved this recipe as is, or if you added your own twist.

Add Your Photo of this Recipe


Fresh Cranberry storage, cutting, or chopping.

Fresh Cranberry storage, cutting, or chopping.

I always freeze my fresh cranberries that way I don't have to worry about them "going bad" during the holidays and it is easier to chop/cut them for recipes.



Always dredge your any additions (nuts, chips, dried fruit,etc) in some of the dry mix before wet ingredients are added. It prevents them from sinking to the bottom and they mix in evenly.

Keep Exploring

Back to Top