I made this simple WASC variation for cupcakes, but they had a lovely texture and would be perfect for layer cake as well. The pumpkin in the recipe is basically replacing the sour cream. It ends up having a nice mild flavor, but you could add more pumpkin if you wanted it stronger.

INGREDIENTS

1 box yellow cake mix
1 cup all purpose flour
1 cup granulated sugar
1 1/2 teaspoons pumpkin pie spice
3/4 teaspoon salt
1 cup pumpkin (not pie filling)
1 1/3 cups water
2 tablespoons oil
2 teaspoons vanilla extract
3 eggs

DIRECTIONS

Combine all ingredients on low until incorporated to avoid splashing, then increase speed to medium. I generally mix for about one minute, but do whatever you prefer.

Bake at 350 degrees until cake just barely springs back to your touch, or until a toothpick inserted in the center comes out clean.


Comments

LeeBD Says... 16 Nov 2009 , 4:45pm

I made this cake but I used spice cake mix and omitted the pie spices. I also added 1 cup sour cream. It was fantastic!! Everyone loved it...made samples and have several orders for Thanksgiving.

DyMakesCake Says... 18 Nov 2009 , 8:00pm

I made these tonight for my husband to take to work tomorrow. I got 36 cupcakes out of one batch. They are AWESOME. I did 2t of pumpkin pie spice but just because I love pumpkin. I will definitely be making these again!

drottum Says... 16 Jul 2010 , 7:59pm

I made these yesterday! They were wonderful! I did use pie filling, I subbed 4 Tablespoons of egg whites per 1 egg, I only used a dash of spice (only becuz I thought the filling may have some), and used a white cake mix. I delivered these to 7 friends because it made so many. One thing a lot of them mentioned that they had a light pumpkin flavor which they loved.

CakeFetish1 Says... 7 Sep 2010 , 8:43pm

sounds yummy! what kind of frosting or fillings would you suggest? Anyone..

CakeFetish1 Says... 7 Sep 2010 , 8:44pm

sounds yummy! what kind of frosting or filling would you suggest? Anyone..

misslottie Says... 16 Sep 2010 , 5:07am

I am going to try these, I think I'll fill them with "Pumpkin Fluff" Pumpkin Fluff 16 oz cool whip 5 oz instant vanilla pudding 15 oz pumpkin 1 tsp pumpkin spice fold coolwhip into other ingredients Also, I am going to make a maple flavored buttercream.

SCNYCharlie Says... 21 Oct 2010 , 10:50am

quick question what does WASC mean? :)

Uniqueask Says... 21 Oct 2010 , 2:45pm

WASC Means White Almond Sourcream Cake, the recipe is on here!

SCNYCharlie Says... 21 Oct 2010 , 5:05pm

Ohhh ok thanks Uniqueask Im a newby here I appreciate it :)

Twilmore Says... 2 Nov 2010 , 7:53am

A cream cheese icing would be good too.

tsc1220 Says... 6 Nov 2010 , 4:21pm

DO you still add the puding mix?

tsc1220 Says... 6 Nov 2010 , 4:41pm

Do you still add the flavored cream?

Meagan84 Says... 5 Dec 2010 , 5:40pm

This recipe is great! I made a cake for Thanksgiving using it and it was gone before the pie. I used a 1/2 cup more pumpkin than the recipe called for, and it came out a little too moist, but the taste was great. I'm sure if I stuck to the recipe, it would be perfect texture wise. I just wanted more pumpkin flavor.

dianemar Says... 7 Nov 2011 , 1:04am

Made a cake with this, turned out great, used spice cake, but loved the low oil, and calories, nice and moist!

MelaMang75 Says... 7 Jan 2012 , 12:15am

I made this cake today, it's awesome! Super Moist!! Thanks for sharing :)

murphy930 Says... 11 Apr 2012 , 1:48pm

One of my FAVORITE cakes! Thank you for sharing!


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