AUTUMN SPICE CAKE RECIPES

PUMPKIN SPICE CAKE~DOCTORED CAKE MIX | MY CAKE SCHOOL

Pumpkin Spice Cake~Doctored Cake Mix | My Cake School image

This delicious Pumpkin Spice Cake all starts with a simple cake mix!

Provided by Melissa Diamond

Total Time 0S

Number Of Ingredients 11

Ingredients

1 Package Yellow Cake Mix ( I used Duncan Hines Classic Yellow 15.25 oz (432g) Plus 5 Tablespoon flour (42g) ******See my note below
1/2 c. (100g) Granulated Sugar
1/2 c.107g) vegetable oil
1 cup (235g) pumpkin (Not pumpkin pie filling). We use Libby's 100% Pure Pumpkin--15 oz. can (425 grams)
1/2 cup (121g) milk
1 tsp (4g) vanilla
2 teaspoons (6g) ground cinnamon
4 eggs
1 teaspoon (2g) nutmeg
1/2 teaspoon (1g) ginger
You could also add chopped pecans or mini chocolate chips as add ins if you like

Steps:

Preheat oven to 350 degrees F. Lightly grease and flour baking two 8 or 9 inch cake pans or a 9 x 13 baking pan (Batter makes great cupcakes too!) In the bowl of your mixer, add the cake mix, 5 Tablespoons flour, (hand whisk to blend the flour into the cake mix, sugar, vegetable oil, vanilla, pumpkin, milk, cinnamon, pumpkin pie spice, and eggs. Beat on medium speed for 2 minutes until well blended. Scrape the sides and bottom of the bowl half way through. Transfer to the cake pans. Bake in preheated oven for 25 to 30 min. or until it springs back to the touch. Frost with cream cheese frosting or Spiced Cream Cheese Frosting

BUTTERMILK SPICE CAKE RECIPE | FOOD NETWORK

Buttermilk Spice Cake Recipe | Food Network image

Provided by Food Network

Categories dessert

Yield 2 cake layers

Number Of Ingredients 13

Ingredients

2 cups brown sugar
1 stick butter, softened
1/2 cup vegetable oil
5 large eggs, separated
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon fresh grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
Pinch of salt
1 cup buttermilk

Steps:

Preheat the oven to 350 degrees F. Lightly grease and flour 2 (9-inch) cake pans. In a large mixing bowl with an electric mixer, cream the brown sugar and butter. With the mixer running, add the oil in a steady stream. Add the egg yolks, one at a time, beating well after each addition. Sift the flour, baking soda, baking powder, spices and salt into a medium-size mixing bowl. Alternately add the flour mixture and the buttermilk to the batter, mixing well. With the electric mixer, in another large mixing bowl, beat the egg whites until stiff peaks form, then fold them into the cake batter. Pour the batter evenly into the prepared pans. Bake until the center springs back when touched, about 25 minutes. Remove from the oven and cool on wire racks. After the cakes have cooled, invert them onto sheets of parchment paper. Slice each cake in half and set aside.

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