Pumpkin Spice Cake

Decorating By Sparklycake Updated 14 Oct 2008 , 10:12am by Sparklycake

Sparklycake Posted 13 Oct 2008 , 8:35am
post #1 of 7

Hi,

Would anyone have a nice scratch recipe for Pumpkin Spice Cake that they are willing to share. I'd be most grateful, Pumpkin Cakes aren't really available in Ireland and I'd love to try one as something different for Halloween.

I know there are some in the recipe box but we don't have the same range of cake mixes here either.

Thanks

Sparkly

6 replies
auntsteff Posted 13 Oct 2008 , 9:48am
post #2 of 7

I don't know if you have spice cake mix in a box, but when I want a pumpkin spice cake, I simply substitute pumpkin for the oil that is listed on the box mix. Of course, I use pumpkin and/or applesauce in almost every cake that I make. *most* people don't even notice, unless they have very sensitive taste buds. My mother complained to me that I always use pumpkin/applesauce as she was eating a cake that had pumpkin in it. She proceeded to tell me that it was "one of the better cakes" I had made, and she was glad that I had not used pumpkin in it. As soon as she was done eating, I told her I had put pumpkin in that cake...she was shocked!

Anyway, here are a few recipes that I found online that you can try:
http://www.cooks.com/rec/search/0,1-0,pumpkin_spice_cake,FF.html (hopefully taht link works, it is the results page at cooks.com)
http://www.joyofbaking.com/PumpkinSpiceCake.html (this recipe has metric amounts)

I found several more just by googling pumpkin spice cake.

Sparklycake Posted 13 Oct 2008 , 10:08am
post #3 of 7

Oh the picture of the cake on the joy of baking website and the maple syrup flavoured filling has me hungry already. Thank you so much.... now for the next task have to find tinned pumpkin, thought it would be fresh....But I'm determined I'll get it, lol.

auntsteff Posted 13 Oct 2008 , 10:35am
post #4 of 7

Do you have access to "pie" pumpkins (the small ones)? You can use them in place of canned pumpkin. Don't use a really big, jack-o-lantern type pumpkin.

I am getting ready to get off work right now, but I will look send a link with directions for how to prepare fresh pumpkin so that you can use it in a recipe. If I remember correctly, you bake it in a casserole dish that has water in it, the remove the "pulp" from the inside. Use that pulp at the same measurements as canned pumpkin in recipes (1 cup canned = 1 cup fresh).

stsapph Posted 13 Oct 2008 , 11:53am
post #5 of 7

This is the recipe I use. It has a slight pumpkin taste, but not overwhelming. I get lots of compliments on it. I also make a carmel glaze to go over it instead of the cream cheese. You could always make two and make a pumpkin out if it!!

http://allrecipes.com/Recipe/Pumpkin-Spice-Cake-I/Detail.aspx

CranberryClo Posted 13 Oct 2008 , 12:03pm
post #6 of 7

I thought I'd post a recipe for you, too. This is an excellent cake - I've made it in a bundt pan three times and each time it's been delicious and moist. I'll be making it in a regular cake pan this week and frosting with cream cheese IMBC.

You can definitely use fresh instead of canned if you've got it!

http://whippedtheblog.com/2007/10/31/super-moist-pumpkin-buttermilk-bundt-cake/

Sparklycake Posted 14 Oct 2008 , 10:12am
post #7 of 7

Thanks for all those replies. Great to hear I can use fresh. I know how to roast pumpkin. My little one loves Butternut Squash and I've done pumpkin for her too, we only really can get them over here at this time of year. Its crazy to think though most people just scrap them out make jack o lanterns and throw the middle away. Thats why I wanted to try making something up.

Yes I can get the small Pie Pumpkins, looking forward to having a go at this now, thanks everyone.

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