How Much Pumpkin To Use

Baking By davespeg Updated 24 Oct 2009 , 1:05am by davespeg

davespeg Posted 23 Oct 2009 , 4:56pm
post #1 of 3

I would like to make a pumpkin flavored cake using WASC. Do I substitue an ingredient with the pumpkin puree, or, is it in addition to the recipe?

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2 replies
ibmoser Posted 23 Oct 2009 , 6:45pm
post #2 of 3

I don't know about WASC, but I just checked the Cake Mix Doctor book and she uses:
1 box spice cake mix
1 - 3.4 oz package vanilla instant pudding mix
1 cup pumpkin, canned or fresh mashed
1/2 cup vegetable oil
1/2 cup water
3 large eggs
1 tsp ground cinnamon
1/2 tsp ground ginger

So, it appears that the pumpkin did replace some of the water called for in the mix directions, but I don't know how to figure out how to work that into the WASC recipe icon_redface.gif

davespeg Posted 24 Oct 2009 , 1:05am
post #3 of 3

Thank you for the recipe. I'll be using it for Thanksgiving.

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