Pumpkin Spice WASC

INGREDIENTS

1 box spice cake mix
1 cup all-purpose flour
1 cup granulated sugar
½ tsp salt
3 eggs
1 cup water
1 cup sour cream
1 cup canned pumpkin
2 tsp vanilla extract
DIRECTIONS

whisk together dry ingredients then add wet and beat on low speed for 2 minutes. bake at 325 for 20-25 minutes. makes about 36 cupcakes.

for the icing i used the decorators cream cheese (which i love!)  http://cakecentral.com/recipes/4153/Decorators-Cream-Cheese-Frosting
that i added about 1 tbsp of cinnamon, but you can add more or less to taste.

if you have any other questiong feel free to ask away!

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Comments (43)

on

WASC is short for White Almond Sour Cream cake...it is the BEST cake mix doctored up recipe! you can google the recipe or find in here in the recipes.

on

WASC is the best...the only cake I make now is the original WASC and variations of it. I always get raves over this cake. The chocolate WASC is sensational. My family members who would rather have white cake over chocolate any day and who usually don't eat chocolate cake, will have seconds of this. I think it's best made with DH Dark fudge cake mix, yummy! Looking forward to trying the pumpkin for Thanksgiving.

on

if you use the cream cheese icing i'm assuming it would have to be refrigerated. i've never tried to refrigerate a fondant covered cake but have been told it doesn't do well in the refrigerator. do you think this cake would be good with buttercream?

on

TCRIFFEE- there is no almond. WASC is the white almond sour cream cake, but the abbreviation of WASC is used to describe cakes that use the basic doctoring formula of 1 cup flour, 1 cup sugar, 1 cup sour cream, 3 eggs, etc. You can switch out the cake mix flavor/extracts, etc. to make the cake flavors of your choice.

on

How long do you think it would take if I made this in a bundt pan? Just bought a new one and want to try it out.

on

StaceyCakes75- it isn't the whole can of pumpkin its just 1 cup of pumpkin. patty7276- i think buttercream with a some cinnamon added would be fantastic. i've made these with the cinnamon cream cheese and with a simple glaze with some cinnamon added. ChrisPA- i'm not sure, but if it were me i'd bake for 45-55 mins and check for doneness and then check every 5-10 minutes until a skewer comes out clean.

on

If you just want the spice flavor without the pumpkin can you leave it out? Or do you need the pumpkin for moisture?

on

I made these last night. I used vanilla buttercream and just added a bunch of cinnamon to it. THey were delicious! Thanks for posting this recipe! I made them for a fund raiser at my hubby's work.

on

There is enough sugar in the frosting that it doesn't need to be refrigerated--just as bc doesn't need to be refrigerated when made with milk.

on

I made this cake for a dinner party and it was a huge hit! I think I am going to add more pumpkin to the recipe next time I make it. I LOVE pumpkin and I felt that the spice cake mix overpowered the pumpkin a bit.

on

I made these and they are so cute! I used caramels for the "filling" portion of the pie. It helped to microwave 10 or so at a time for 10 seconds to soften them up. Also, the cupcakes are really tasty.

on

What's the "1 box spice cake mix" ? Is that pre-made cake mix, or spices (I have just about never bought boxed cake mixes so I am not sure what this is.)

on

Sounds divine! My daughter and I are pumpkin fanatics and now I can't wait until fall to try it out. I may just have to make it this summer anyway! LOL!

on

you can buy Duncan Hines spice cake mix at your local grocery store.. it's a box cake mix

I would also like to try this as just a spice cake .. will that work with just leaving out the pumpkin?

on

OMG! These are so good! I replaced the water with coffee and added about a tablespoon of instant coffee to the batter. I topped them with cinnamon cream cheese frosting. I have to say NOM NOM NOM!!! :-)

on

I would think that if you don't want the pumpkin in this you could substitute one cup of applesauce for the one cup of pumpkin. I have made cakes with applesauce instead of the the oil before and you couldn't tell it was in there. I may have to give this a try (substituting the applesauce). I am making an anniversary cake for my parents and my dad LOVES spice cake.

on

WOW!! This is prob the best tasting cupcakes that i have ever had!!! Thank you for the recipe!! I took it to a clambake and every one loved it. so moist also!

on

Deliciousness at its best! I made cupcakes and topped them with cream cheese frosting. YUM! YUM! This tastes just like fall!!!! Love it! Thanks for sharing!

on

I am new to baking..this may be a silly question but can you use this recipe and make a jelly roll cake? I am wanting to make a pumkin spice jelly roll and this recipe sounds really yummy!! Thank you for your help!

on

can you add a little baking powder for a little more rise to these, mine were a little flat, may have beat to much(on high)

on

I add a little more baking powder(one -one and a half teaspoons) to give it a little more rise. I have made this around 4 or five times this season. I always get great feedback and it is such a nice seasonal recipe, plus a little different, seems to garner the chocolate and vanilla cake lovers. did the pumpkin pie toppers for the guys at work and they were a hit!

on

It was delicious ! Very good recipe. I use Wilton buttercream recipe on top without vanilla, juste a bit of cinnamon.

on

I just made them for my sons football team. I did add 3T ground espresso coffee. I also used cinnamon butter cream frosting on top


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