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Pumpkin Spice WASC

INGREDIENTS 1 box spice cake mix 1 cup all-purpose flour 1 cup granulated sugar ½ tsp salt 3 eggs 1 cup water 1 cup sour cream 1 cup canned pumpkin 2 tsp vanilla extract DIRECTIONS whisk together dry ingredients then add wet and beat on low speed for 2 minutes. bake at 325 for 20-25 minutes. makes about 36 cupcakes. for the icing i used the decorators cream cheese (which i love!) that i added about 1 tbsp of cinnamon, but you can add more or less to taste. if you have any other questiong feel free to ask away!

Comments (43)

WOW!!! I was just asked today if I could make a pumpkin spice cake!! thank you soo much for posting this!!!!
I have been wondering and looking for a while abour "WASC". What does this mean?
I'm trying to find out what WASC means too????
WASC is short for White Almond Sour Cream is the BEST cake mix doctored up recipe! you can google the recipe or find in here in the recipes.
WASC is the best...the only cake I make now is the original WASC and variations of it. I always get raves over this cake. The chocolate WASC is sensational. My family members who would rather have white cake over chocolate any day and who usually don't eat chocolate cake, will have seconds of this. I think it's best made with DH Dark fudge cake mix, yummy! Looking forward to trying the pumpkin for Thanksgiving.
One quick question...I didn't see any oil listed in the ingredients. Should there be oil?
LeeBD: You don't need oil. The sour cream is an oil substitute. This is also yummy with some dried cranberries added to the batter!
You might want to add what size can of pumpkin. I'm assuming its a 15 oz can.
Is there supposed to be almond in the cake somewhere? I think I missed it. Thanks
if you use the cream cheese icing i'm assuming it would have to be refrigerated. i've never tried to refrigerate a fondant covered cake but have been told it doesn't do well in the refrigerator. do you think this cake would be good with buttercream?
TCRIFFEE- there is no almond. WASC is the white almond sour cream cake, but the abbreviation of WASC is used to describe cakes that use the basic doctoring formula of 1 cup flour, 1 cup sugar, 1 cup sour cream, 3 eggs, etc. You can switch out the cake mix flavor/extracts, etc. to make the cake flavors of your choice.
How long do you think it would take if I made this in a bundt pan? Just bought a new one and want to try it out.
StaceyCakes75- it isn't the whole can of pumpkin its just 1 cup of pumpkin. patty7276- i think buttercream with a some cinnamon added would be fantastic. i've made these with the cinnamon cream cheese and with a simple glaze with some cinnamon added. ChrisPA- i'm not sure, but if it were me i'd bake for 45-55 mins and check for doneness and then check every 5-10 minutes until a skewer comes out clean.
If you just want the spice flavor without the pumpkin can you leave it out? Or do you need the pumpkin for moisture?
Do you think this would make enough batter for an 8x3 round cake pan?
I made these last night. I used vanilla buttercream and just added a bunch of cinnamon to it. THey were delicious! Thanks for posting this recipe! I made them for a fund raiser at my hubby's work.
There is enough sugar in the frosting that it doesn't need to be refrigerated--just as bc doesn't need to be refrigerated when made with milk.
I made this cake for a dinner party and it was a huge hit! I think I am going to add more pumpkin to the recipe next time I make it. I LOVE pumpkin and I felt that the spice cake mix overpowered the pumpkin a bit.
I made cupcakes with this last night. I had one with my coffee this morning. YUMMY!
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