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.


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


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.


LeeBD Says... 2009-11-16 16:45:39

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... 2009-11-18 20:00:22

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... 2010-07-16 19:59:15

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... 2010-09-07 20:43:45

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

CakeFetish1 Says... 2010-09-07 20:44:23

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

misslottie Says... 2010-09-16 05:07:19

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... 2010-10-21 10:50:15

quick question what does WASC mean? :)

Uniqueask Says... 2010-10-21 14:45:02

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

SCNYCharlie Says... 2010-10-21 17:05:02

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

Twilmore Says... 2010-11-02 07:53:35

A cream cheese icing would be good too.

tsc1220 Says... 2010-11-06 16:21:38

DO you still add the puding mix?

tsc1220 Says... 2010-11-06 16:41:04

Do you still add the flavored cream?

Meagan84 Says... 2010-12-05 17:40:11

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... 2011-11-07 01:04:34

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

MelaMang75 Says... 2012-01-07 00:15:10

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

murphy930 Says... 2012-04-11 13:48:41

One of my FAVORITE cakes! Thank you for sharing!

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