PUMPKIN CAKE WITH 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

EASY CAKE MIX PUMPKIN COOKIES RECIPE - BETTYCROCKER.COM



Easy Cake Mix Pumpkin Cookies Recipe - BettyCrocker.com image

Take a shortcut to fall with easy cake mix pumpkin cookies! Just grab a box of classic Betty Crocker™ Super Moist™ yellow cake mix, add pumpkin puree and cream cheese, and you have the main ingredients for a quick dessert. Cake mix pumpkin cookies are soft, chewy, and a perfect treat for welcoming the fall season. Top these cookies with your own delicious homemade cream cheese frosting (or just pick up some from the store) and finish them with a little extra pumpkin pie spice.

Provided by Betty Crocker Kitchens

Total Time 1 hours 35 minutes

Prep Time 35 minutes

Yield 36

Number Of Ingredients 11

1 package (8 oz) cream cheese, softened
1/2 cup butter, softened
1/3 cup canned pumpkin (not pumpkin pie mix)
1 egg
1 box Betty Crocker™ Super Moist™ yellow cake mix
1 tablespoon pumpkin pie spice
6 oz (from 8-oz package) cream cheese, softened
3 tablespoons butter, softened
1 1/4 cups powdered sugar
1/2 teaspoon vanilla
1/2 teaspoon pumpkin pie spice

Steps:

  • Heat oven to 350°F.
  • In large bowl, beat 8 oz cream cheese, 1/2 cup softened butter and pumpkin with electric mixer on medium speed about 1 minute or until well blended; scrape side of bowl. Beat in egg until smooth. On low speed, beat in cake mix and 1 tablespoon pumpkin pie spice until blended. Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets.
  • Bake 13 to 15 minutes or until edges are light golden brown. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
  • In medium bowl, beat Frosting ingredients with spoon until smooth. Spread about 2 teaspoons frosting on each cookie. Sprinkle 1/2 teaspoon pumpkin pie spice on tops of frosted cookies. Store covered in refrigerator.

Nutrition Facts : Calories 140 , CarbohydrateContent 15 g, CholesterolContent 25 mg, FatContent 0 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 5 g, ServingSize 1 Cookie, SodiumContent 150 mg, SugarContent 10 g, TransFatContent 0 g

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