Just wondering if anyone has a recipe for this - I'm thinking of taking a normal spice cake mix, replacing the egg with canned pumpkin, but am unsure of the chemical reaction (or whatever you would all like to call it). Any ideas?
I used the DH spice cake mix to make a sweet potato pound cake once. I left the egg in and drained the sweet potatoes. I've never used canned pumpkin - is it pureed? If so, I'd probably replace my liquid w/pumpkin spice coffee creamer or something like that but I don't think I would remove the eggs. Isn't that what 'binds' the cake? Hopefully, someone else will have more info. let us know how it works!
NOT that I know anything about this, but I wouldn't replace the egg. Are you just wanting to make a spice cake into a pumpkin spice? Perhaps you could do the extended cake mix thing and add a cup sugar, cup of flour, 1 additional egg (than the mix calls for) and sub pumpkin for the liquid. Well something like that. This is off the top of my head because I don't want to go find the actual recipe (listed on this site). You also might need to add some additional spices too. This sounds real good, especially with cream cheese icing. I'll be watching for replys on this one!
Just wondering if anyone has a recipe for this - I'm thinking of taking a normal spice cake mix, replacing the egg with canned pumpkin, but am unsure of the chemical reaction (or whatever you would all like to call it). Any ideas?
I have one.. it is really good too:
Duncan Hines Spice cake mix
1 Tbls. Vegetable oil
3 eggs
1 cup water
1 cup solid pack Pumpkin
Combine cake mix, eggs, water and oil; beat at low speed till moistened. Beat at medium for 2 mins. Fold in pumpkin, pour into pans and bake according to package directions..
oops... I should have read more carefully... I missed the part about omiting the eggs.... are the eggs an alergy problem?
Nope, no allergy. Just a mistype - i'm watching tv, talking to my mother, and typing at the same time.
When I was on Weight Watchers we used the spice cake mix, added only the can of pumpkin, and baked it according to the box. Makes awesome muffins, but if you want to make a cake with it just add a tiny bit of water. Nothing else! Tastes great and has a nice dense, moist texture.
How funny, when I was at dancing with my DD today someone was discussing this same recipe, but said they had heard to leave the eggs out. I wondered if the cake would rise without the eggs though. I know it's a bit off subject, but I did once do a carrot cake using the DH Cinnamon swirl before. Just added applesauce, carrots, and a bit of nutmeg (I don't like nuts in my cake so I didn't add any.) It was really good though.
I have made this one before. I can't see why you couldn't use a spice mix with it. I may have to try this myself, yummy!
1 yellow cake mix
1 cup of pumpkin
1/2 cup milk
1/3 cup oil
4 large eggs
1-1/2 tsp. pumpkin pie spice, divided
Sorry, that's a bad cut and paste job! For the cake it is only 1 tsp.
There is a cream cheese and whipped cream filling for it that the rest goes into.
Perfect timing--I was just thinking about this today. I have a pumpkin birthday cake to make plus Halloween deserts, and these recipes sound yummy!!
Kathleeeeeeeeeeeeeeeeeeen, You're not just going to mention cream cheese and whipped cream filling and leave us all hanging are you??? That sounds too yummy not to share! Please!?!?
This recipe is from the Kraft website. It is their 'Luscious four layer pumpkin cake'. Let me tell you it is Luscious! I live for the day that I first see pumpkins in the grocery store so I can make this!
1 pkg. (250 g) Cream Cheese, softened
1 cup icing sugar
2/3 c pumpkin
1/2 tsp of pumpkin pie spice
3 cups thawed COOL WHIP Whipped Topping
1/2 cup caramel ice cream topping
1/2 cup chopped toasted pecans
Beat cream cheese in small bowl with electric mixer on medium speed until creamy. Add sugar, remaining pumpkin and remaining 1/2 tsp. pumpkin pie spice; mix well. Stir in the whipped topping.
CUT each cake layer horizontally in half with serrated knife. Stack the layers on serving plate, spreading the cream cheese filling between layers. ( Do not frost top of cake.) Drizzle with caramel topping just before serving; sprinkle with the pecans.
Thank you!! Soo, this would also be great as a sheet cake with the caramel drizzled over the top of this icing. Yummy!!
Boy oh boy, I have a friend who I make spice cakes for this time of year and these recipes are making me eager to get baking!!
OOOOOOh all the spice pumpkin recipes got me thinking...... has anyone ever made ganache from butterscotch chips? My mom has always made oatmeal Scotches in the fall & I think butterscotch ganache would be great on a pumpkin cake!
Wow. I'm so glad I came across this thread. I'm getting hungry just reading all of this.
OOOOOOh all the spice pumpkin recipes got me thinking...... has anyone ever made ganache from butterscotch chips? My mom has always made oatmeal Scotches in the fall & I think butterscotch ganache would be great on a pumpkin cake!
Oh man, I'm getting a whole new respect for Homer Simpson's drooling over fabulous foods with comments like yours...
I have one.. it is really good too:
Duncan Hines Spice cake mix
1 Tbls. Vegetable oil
3 eggs
1 cup water
1 cup solid pack Pumpkin
Combine cake mix, eggs, water and oil; beat at low speed till moistened. Beat at medium for 2 mins. Fold in pumpkin, pour into pans and bake according to package directions..
Just wanted to give an update - I made this recipe on Sunday, frosted it with cream cheese icing that I added cinammon to (gave it a great color, BTW) and cut into 1" squares. I put the box out on the counter at work, and just put a "free cake" sign on it. It was gone in 15 minutes. And it was a huge hit. Everyone loved it.
Thanks CakesbyLJ
I just made a heavenly pumpking spice wedding cake with crusting cream cheese icing........... Heres the recipe I used
1 spice cake mix (18.25 oz)
1 c canned pumpkin
1/2 cup veg oil
1 4oz instant vanilla pudding
3 eggs
1 teaspoon cinnamon
1/2 cup water............
Plus, the cake extender........1 extra egg, 1 cup cake flour, 8 oz sour cream, 1 c sugar, 1/3 tsp popcorn salt (or reg salt), 1 extra tsp vanilla.
Man was it super moist. Bakes more like a cake than a bar, perfect for stacking if you need to.
I just made a heavenly pumpking spice wedding cake with crusting cream cheese icing........... Heres the recipe I used
1 spice cake mix (18.25 oz)
1 c canned pumpkin
1/2 cup veg oil
1 4oz instant vanilla pudding
3 eggs
1 teaspoon cinnamon
1/2 cup water............
Plus, the cake extender........1 extra egg, 1 cup cake flour, 8 oz sour cream, 1 c sugar, 1/3 tsp popcorn salt (or reg salt), 1 extra tsp vanilla.
Man was it super moist. Bakes more like a cake than a bar, perfect for stacking if you need to.
Could you share your recipe for the crusting cream cheese recipe?
I just made a heavenly pumpking spice wedding cake with crusting cream cheese icing........... Heres the recipe I used
1 spice cake mix (18.25 oz)
1 c canned pumpkin
1/2 cup veg oil
1 4oz instant vanilla pudding
3 eggs
1 teaspoon cinnamon
1/2 cup water............
Plus, the cake extender........1 extra egg, 1 cup cake flour, 8 oz sour cream, 1 c sugar, 1/3 tsp popcorn salt (or reg salt), 1 extra tsp vanilla.
Man was it super moist. Bakes more like a cake than a bar, perfect for stacking if you need to.
How many cups of batter did you get from this? Or, how many cakes did it make for you?
TIA!
This is the pumpkin sheet cake recipe I have been using for years. It was a Taste of Home recipe and is very moist. It's easier than using any box mixes - just put everything is the mixer, pour it into the pan and bake! Don't expect any leftovers!
Pumpkin Sheet Cake
1 can pumpkin (16 oz)
2 cups sugar
1 cup vegetable oil
4 eggs
2 cups flour
2 teaspoons baking soda
1 teaspoon ground cinnnamon
1/2 teaspoon salt
In a mixing bowl, beat pumpkin, sugar, and oil. Add eggs, mix well. Combine flour, baking soda, cinnamon and salt, add to pumpkin mixture and beat until well blended. Pour into a greased 15x10 baking pan. Bake at 350 for 25-30 minutes.
Frosting
1 3oz package cream cheese
5 tablespoons butter softened
1 teaspoon vanilla
1 3/4 cups powdered sugar
3-4 teaspoons milk
Beat cream cheese, butter, and vanilla until smooth. Gradually add sugar. Add milk for desired consistency. Sprinkle with nuts. 20 -24 servings
[quote="Teekakes"]
How many cups of batter did you get from this? Or, how many cakes did it make for you?
TIA!
The recipe makes about 7.5 cups of batter. I will post the icing recipe later when I get home.
Dee Anne/aztomcat
I have one.. it is really good too:
Duncan Hines Spice cake mix
1 Tbls. Vegetable oil
3 eggs
1 cup water
1 cup solid pack Pumpkin
Combine cake mix, eggs, water and oil; beat at low speed till moistened. Beat at medium for 2 mins. Fold in pumpkin, pour into pans and bake according to package directions..
Just wanted to give an update - I made this recipe on Sunday, frosted it with cream cheese icing that I added cinammon to (gave it a great color, BTW) and cut into 1" squares. I put the box out on the counter at work, and just put a "free cake" sign on it. It was gone in 15 minutes. And it was a huge hit. Everyone loved it.
Thanks CakesbyLJ
You are welcome sugarnspice1981; I am ready to bake this one up myself.. I love the Fall weather, and it's perfect for this cake..
Found a recipe yesterday for pumpkin brownies ... sounds yummy ... and easy!!
1 (18.25 ounce) box devil's food cake mix
1 (15 ounce) can 100% pure pumpkin
Grease a 9 x 13-inch baking dish. Using hand mixer, mix the two ingredients until all lumps are removed. Batter with be thick. Pour into baking dish and spread evenly. Bake according to directions on cake mix package.
I've got to go get some pumpkin!!
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