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Pumpkin spice cake?
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what is the durable cake recipe?
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
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.
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 ;)
'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