Pumpkin Spice Cake?

Baking By JuliSchulze Updated 12 Oct 2013 , 8:26pm by JuliSchulze

JuliSchulze Posted 12 Oct 2013 , 11:38am
post #1 of 7

AI want to try modifying the durable cake recipe and add pumpkin to it. Was planning on a spice cake mix with vanilla or cream cheese flavored pudding. I also want to add pumpkin to it. Not sure if I should replace something with the pumpkin (maybe the sour cream?) or just add the pumpkin in with everything else. Any advice? Thanks in advance!

6 replies
-K8memphis Posted 12 Oct 2013 , 2:22pm
post #2 of 7

what is the durable cake recipe?

JuliSchulze Posted 12 Oct 2013 , 3:29pm
post #3 of 7

ADurable Cake for 3D and Wedding Cakes Ingredients 1 Duncan Hines Yellow (or White) cake mix 4 egg whites 1/2 cup water 1/3 cup vegetable oil 1 small pkg of instant vanilla pudding mix 1 cup sour cream Instructions Preheat oven to 350 Incorporate all ingredients together one by one on low speed. Make sure to mix thoroughly between each ingredient. Once all ingredients are mixed turn mixer to medium and mix for approximately 2 minutes. Bake at 350 for 30 - 35 minutes

This works with any combination of cake mix and pudding that I've tried so far.

-K8memphis Posted 12 Oct 2013 , 3:52pm
post #4 of 7

i think i'd sub pumpkin for the water if i was testing this--you've got pureed pumpkin not pie pumpkin right? canned pumpkin is loaded w/water--


the other thing i would do is--i'd make several tests at once--i would add a tad of lemon juice to any of these pumpkin spicey things myself--


i'd half the recipe and try subbing the sour cream with pumpkin* in one --and sub the pumpkin for water in the other--


see which one you like best--


since there are four egg whites in play you could do as many as four tests easily--just divide everything by four--


divide & conquer ;)


*for this one, subbing the sour cream out for pumpkin--i'd switch the water to milk


happy test kitchening to you ;)

JuliSchulze Posted 12 Oct 2013 , 4:06pm
post #5 of 7

AGreat idea to do multiple tests at once! Thanks! Why lemon juice? Just curious.

-K8memphis Posted 12 Oct 2013 , 4:13pm
post #6 of 7
Originally Posted by JuliSchulze 

Great idea to do multiple tests at once! Thanks! Why lemon juice? Just curious.


'cause to me each spice you use and there are several right(in the cakes mix anyway)  --is a dot and they are all connected by a straight line-- to me the lemon erases the lines and the spice blend becomes  a new sublime entity --lemon enhances the spices a tid tad--


just a little--a scant 1/2 teaspoon-- a few drops


check tons of recipes and you probably never see this done--so take it with a grain of salt but i'd do it for this especially because of the store bought pudding--just to tamp down some flavors and plump up others


and i'd add some spice too

JuliSchulze Posted 12 Oct 2013 , 8:26pm
post #7 of 7

AThank you.

Quote by @%username% on %date%