PUMPKIN AND CAKE MIX RECIPES

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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

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

PUMPKIN BETTER THAN SEX CAKE - JUST A PINCH RECIPES



Pumpkin Better Than Sex Cake - Just A Pinch Recipes image

If you think you don't like pumpkin desserts, give this cake a try. There's a hint of pumpkin flavor but it's not overpowering. Pumpkin puree helps to make the yellow cake super moist. Sweetened condensed milk also adds moisture to the cake and provides so much sweet flavor. Creamy Cool Whip on top with crunchy Heath bar bits is the perfect topping. Insanely easy to make, try this cake whenever you're trying to satisfy your sweet tooth.

Provided by Kathleen Riemer @darkinsanity

Categories     Cakes

Prep Time 15 minutes

Cook Time 5 hours

Yield 12

Number Of Ingredients 6

1 box(es) yellow cake mix (15.25 oz)
1 can(s) pumpkin puree (not pumpkin pie mix, 15 oz.)
1 can(s) sweetened condensed milk (fat free is ok, 14 oz.)
1 package(s) Cool Whip (8 oz)
1/2 bag(s) Heath bits (8 oz bag)
- caramel sundae sauce

Steps:

  • In a large bowl, mix together the cake mix and pumpkin puree until a smooth batter forms.
  • Pour batter into a greased 9×13 baking dish and bake at 350 F according to the directions on the cake mix box (approx 23-28 mins).
  • Remove cake from oven and let cool for about 10 minutes after baking.
  • Using the end of a wooden spoon to poke holes all over the top of the cake.
  • Pour the sweetened condensed milk over the cake. This should fill in the holes and soak into the cake.
  • Refrigerate for 30 minutes.
  • Remove cake from refrigerator and spread Cool Whip over top of the cake. Sprinkle on the Heath bits and drizzle caramel over top. (Note: if you want it less sweet you can use less of the jar.)
  • Refrigerate for 3-4 hours or overnight.

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