Pumpkin WASC variation

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.

Comments (16)


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.


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!


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.


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.


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.


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

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