How To Make A Pumpkin Cake With A Spice Cake Mix
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01/21/2002
This recipe has been revised to include "2 eggs, beaten" in the list of ingredients. The eggs are creamed together with the shortening and other ingredients in Step 2 of the directions. - The Staff
09/xxx/2010
Information technology seems to be a blur in distinguishing a muffin/quick bread from a cake/cupcake and I suppose you could call this one either. To me, what it at present boils down to is this: if it'southward plain, it's a breadstuff or muffin, if you frost information technology, information technology'due south block. So I made this CAKE into cupcakes, baking them at 350 degrees for most 22 minutes. I frosted them with "Maple Icing," too from this site. And they were perfect - pretty, moist, delicious and spiced very similarly to a pumpkin pie. Nice recipe.
10/14/2012
I've fabricated this cake four times and it has been a big hit each time! Slight revisions: I utilise butter, add one tsp of vanilla, cutting down the sugar to about 1 c white and three/4 c brown. I used pumpkin pie spice in place of all the other spices when I ran out of ginger. I've made it twice with a cream cheese filling (blending together 8 oz cream cheese, 1 egg, and i/iv sugar)-- Put about half of the batter into the bundt pan, pour in the cream cheese filling evenly on top of that, height with remaining block batter, bake for an hour. Cool and dust generously with powdered sugar. Delicious.
01/18/2008
Very moist and flavorful block. I did sub one/4 cup applesauce for 1/4 of the shortening. I likewise used a loving cup of whole wheat flour, which I normally practice in recipes. I was surprised that someone said this cake was banal. Peradventure their spices are outdated. With the pumpkin and spices, it's hardly lacking in flavor. I didn't frost the cake, simply I did add a glaze on peak. It doesn't really need much since information technology is a very tasty cake as is.
12/05/2008
I fabricated this block for Thanksgiving. It was wonderful. Everyone loved it. I made the cream cheese frosting to become along with it. I do, however, take a complaint. It would be helpful for others if the frosting recipe was included as well.
11/08/2001
This is an EXCELLENT block. We baked it (in a bundt pan) for Hallowe'en. Decorated it with orangish coloured foam cheese icing.Then crafted a stalk and leaves from craft paper. It looked just similar a real pumpkin. It was delicious and a hit with anybody.
08/15/2008
Wonderful recipe! I divided it into a 3-layer cake, frosted it with a cream cheese frosting, and sprinkled some mashed upward cinnamon graham crackers on top. It was an absolute smash! I did only bake it for about 25 minutes, though. Not certain where the threescore-65 minutes comes from. Would have burned it if I'd cooked it that long.
12/05/2010
information technology was really tasty - but dry. I made cupcakes and the tops came apart from the bottoms when removing from the pans. still in search of my pumpkin spice cake
11/02/2011
Some have complained about this cake being dry - improve to substitute half butter for the shortening which too gives a richer season. Great keeping cake.
11/25/2010
I added 1 tsp blistering powder, chopped dates and a half tsp of ground clove. Awesome! Eats great with vanilla ice cream too.
ten/10/2010
These were VERY good. Everyone loved them. I'thou not a huge fan of pumpkin, but I think these were prefect. Reminded me a lot of bananna staff of life. Instead of using a bundt pan, I cut the recipie in half and fabricated 12 miniture ones. Perfect for snacking.
09/21/2010
I changed the recipe slightly: 1 c shortening 2 one/iv c squash puree no pecans Baked in 9" x 13" pan for i hour. Yum!
10/16/2006
This was my first attempt at making a pumpkin cake and it was succulent. I volition definitely be using this one in the time to come!
11/ten/2008
This block was merely okay - better as muffins.
09/06/2010
This is a elementary cake and if y'all get the pumkin with the spices already in it, it is easier yet since you lot don't take to add together much.
01/12/2007
Delicious! Everyone loved this! Even those who aren't crazy about pumpkin! Very moist and great flavour! Will definitely make once more!
11/01/2010
This was very dry. Corking texture tho.
08/28/2012
Turned out beautifully. Instead of shortening I used three mashed overripe bananas. Note that the initial mix volition NOT get fluffy, just mix until well combined. Makes a nice thick spicy cake, peachy with a bold coffee.
11/02/2013
This is awesome! Fabricated it a few times, here'southward my changes: because I didn't have enough shortening I used 3/4 cup butter, softened, i/4 cup shortening, 1/iv cup vegetable oil, and 1/4 loving cup applesauce. I added about 2 teaspoons vanilla, and increased all of the spices past using heaping spoonful's, same for the pecans, a heaping half cup. I followed the original recipe for everything else except baking soda was reduced to 3/4 tsp. because I live at 7000'. Baked as a bundt cake, it turned out perfect: moist, tender and tasty, and keeps well. My daughter made a buttercream glaze to drizzle on acme: 2Tbsp butter, softened, beat into ii cups powdered sugar and a teaspoon of vanilla. Whisk in almost 1/iv cup milk, or half and half, glaze should be liquid enough to flow, only thick enough to hold onto cake every bit it drips downward sides. Add milk or powdered sugar as needed until consistency is just right. Pour on the top of bundt cake, thicker at places, allow information technology run. Leave some of the sides uncovered. The glaze volition have the essence of a snow capped mountain with avalanche trails. My daughter added milk and powdered sugar, trying to become the correct consistency and concluded up with twice every bit much glaze equally needed. No problem, covered the leftover glaze, put it in the fridge for a few days then fabricated another one of these.
10/21/2006
Slap-up recipe! It was easy to make and turned out great. Fifty-fifty my picky 9 yr one-time loved information technology.
12/26/2007
This spice cake was great, it was moist and it tasted splendid. I also added some powdered cloves, which worked well.
09/28/2016
I needed a solid pumpkin block for seasonal mousse cakes at the restaurant I work in. Before fifty-fifty trying the recipe I immediately changed the fat to canola oil to brand the most moist cake possible (plus I've never had a good crumb with shortening) and used cake flour instead of AP. My exchange was 190 grand (~2 tbls brusk of a total loving cup) of oil and I omitted the nuts. I baked it in a half sheet for about 20 minutes in a convection oven at 350° F and pulled out the most amazing cake. The finished product merely went on the menu!
11/07/2006
Made this last nighttime and, although it was easy to put together, the results were not at all what I expected. The cake was moist but I thought it tasted bland and lacked spice.
09/26/2014
GREAT CAKE! Fabricated it for my B-Solar day and it turned out exactly as I hoped. Smells great well it'due south blistering and definitely adds something special to Autumn. Thank you! Definitely a keeper.
xi/04/2012
Yum! The only mistake I made is that I only had an 8 ane/two inch bundt pan instead of the recommended x inch and the pan was a bit small. But I fabricated the block for my son's birthday party, more for the parents, and everyone loved it! I also made it with fresh pumpkin puree rather than canned and information technology had great pumpkin taste.
11/21/2012
This was so easy and smelled so wonderful while it was baking! I also followed the advice of another post and added the foam cheese filling!
10/23/2016
I fabricated this into cupcakes without the nuts and added mini chocolate chips. I used cinnamon foam cheese frosting. I lowered the temp to 345' and broiled for about 22min. they definitely accept a lot of spice to them and I loved the chocolate chip addition. They were dense and moist and very very good!
11/eleven/2015
I replaced the shortening with 1 cup of oil, replaced the carbohydrate with i loving cup of sautéed and pureed dates plus 1/2 cup maple syrup, reduced the flour to 2 cups (1c whole wheat, 1 cup white) and added raisins. It turned out very moist and succulent; definitely healthier than the original version
06/11/2016
Yummy dense, flavorful cake bursting with goodness. I fabricated the block as directed except I was out of ginger and didn't accept allspice so I used a fiddling extra cinnamon and nutmeg. I also used raisins instead of nuts and made a cinnamon buttercream frosting instead of cream cheese frosting. The only trouble is as that I'm eating information technology for breakfast as I sit down writing this review.
10/26/2015
I exchanged the shortening for real butter, I used organic fine pastry flour and inverse the white sugar for raw honey, plus added ane/2 cup organic absurdity. Whenever I detect a recipe I commonly swap out the processed ingredients for existent food, tastes much better and better for you.
eleven/02/2012
this was really good... I added 1 cup pecans instead but our family unit loves them!
10/16/2015
I tried this equally is the offset time, and it's good, non peachy. A piddling on the dry side for me, and the level of spice wasn't where it needed to be. So on my second get-around I added an extra 1/4 loving cup of pumpkin, an extra teaspoon of cinnamon, and a whole teaspoon of ginger and allspice instead of ane/2. The batter is thick, well-nigh like muffin batter instead of cake, then I added mayhap one/8 cup of almond milk and a dash of vanilla extract. It came out much better the second time, more moist, more flavor. Pair it with a maple buttercream and it'south absolutely to die for. Will make once more.
03/15/2017
For altitude I decrease baking powder by half and add 2 T of flour. I also do not add pecans as I know those with nut allergies. Very moist and flavor cake with a moist dense crumb. For icing I practice 1 package cream cheese, with maple syrup and evaporated milk adding syrup to sweetness desired and milk to consistency desired.
05/01/2014
I didn't put a glaze on it and I think that would have made it even improve, but it was still delicious!
11/10/2015
Good cake, fabulous texture. Very stiff spice flavor that totally overwhelmed the pumpkin, only however tasty. Didn't have allspice so substituted footing cloves. The concoction seemed not very moist when all mixed, and as I'd read other reviews saying the cake was likewise dry out, added i/iv loving cup applesauce to bump upwardly the liquid content. Besides didn't have a bundt/tube pan and so put in 8x11-ish pan, and sprinkled some nuts on top. Will probable make again but with less spices.
12/21/2014
Great recipe, I find information technology's somewhat sugariness though and so I did a salted caramel drizzle and made it a full cake instead of a bundt cake. Way tasty.
03/18/2016
Amazing! Perfect spice, perfect texture. I used margarine instead of shortening, but I doubt that affected the flavour so I think my review is still relevant. I topped information technology with foam cheese icing. Then good I could eat information technology all twenty-four hour period long.
10/eighteen/2013
This recipe was loved past all my boys. I added a cream cheese frosting. It was very moist and flavorful. The spices were not overpowering and the pumpkin gave information technology a wonderful taste.
01/23/2016
So very good and moist....everybody who had a piece raved that information technology was excellent. Very cold day so information technology was a perfect for warm spice cake with pecan cream cheese frosting.
12/20/2020
Flavor was good however cake was very heavy/dense,I would call it a pumpkin bread and not a spice cake as u taste more of the 15 oz pumpkin and so u do the spices
12/19/2019
I needed a fashion to utilize upward the canned pumpkin and leftover cream cheese that I had, then I decided to try this. OMG information technology is astonishing! I couldn't fifty-fifty wait until it had cooled off before eating some. I did run out of shortening though, so what I concluded up doing was using 1 cup of vegetable shortening and 1/4 loving cup butter. I also added roughly 1/2 - 3/4 tsp of vanilla extract. Simply a little splash. I also had to omit the basics, since I am allergic. My cake was done subsequently 50 minutes in the oven. For the icing, I used the aforementioned recipe that I use for my cinnamon rolls. eight oz Philadelphia cream cheese, iii tbsp milk, two tbsp unsalted butter, 1 tsp vanilla, and 1 loving cup confectioner's saccharide. Mix and cascade information technology on while the cake is still warm (not immediately out of the oven, but warm enough to let the icing lightly cook over the top), summit with a mixture of equal parts cinnamon and granulated sugar. This cake is bomb, and I'm not sure how much longer information technology will terminal in the kitchen! Definitely a keeper.
11/27/2015
The flavor is very nice simply it was mode overbaked at 55 minutes and that is why some people study information technology being dry. I used the verbal size of Bundt cake pan recommended. The concoction came together well and tasted nifty but I knew it was overdone at 55 minutes when I took it out. I'd start checking at xl minutes if I fabricated this one again, which I honestly probably won't because there are better ones using oil that aren't as choosy about baking fourth dimension, and I prefer oil cakes to shortening/butter ones generally. Thanks for sharing!
09/24/2019
Using the advice of other reviewers, I substituted 1/ii cup butter and 1/4 loving cup applesauce and just 1/2 cup shortening. I too fabricated the Maple Icing (by Rachael on this site) recommended past Naples34102. The combination of the rich spices and light pumpkin flavor in these cupcakes with the creamy maple cream cheese frosting is a delightful treat!
11/28/2020
And then good. Perfect with my cup of tea. Or coffee. I didn't have shortening, so I used butter. So I added chopped granny smith apples. I used a dark-brown sugar glaze on summit.
10/30/2018
I wanted a bunds cake that was moist and not too dense. I added one tsp. Baking powder to make sure information technology would have "elevator". Also the concoction seemed very thick, so I added 1/4 cup sour cream and one/4 cup milk to get in a niggling more than like block concoction. The block turned out keen. Perhaps I would non have had to make these modifications. I am saving these in my notes and will make this cake in the future. It was very easy and Get
11/28/2013
Instead of baking two pumpkin pies for Thanksgiving, I made this cake equally a pie alternative. It was very moist and delicious-we put whipped cream or ice foam on top. I'll be making this again, soon!
10/eleven/2015
Wish I read the other review first. It was moist, not dry as other reviewers noted but it was more than similar a pumpkin breadstuff. And then pretty coming out of the bundt pan! I added a warm cream cheese glaze and ground extra pecans with a petty fresh nutmeg and sprinkled over elevation. I idea virtually calculation vanilla but didn't, I saw another reviewer did. Next time I would do the cream cheese filling (equally another reviewer did) or just make equally a bread in ii pans and frost. Very expert, very delicious! (ps I subbed in butter for the shortening, and I would also pretty much double upwardly on the spices, as another reviewer suggested)
eleven/23/2014
Awesome recipe. It's like butter to my mouth.
How To Make A Pumpkin Cake With A Spice Cake Mix,
Source: https://www.allrecipes.com/recipe/26061/pumpkin-spice-cake-i/
Posted by: mitchellgoolifter.blogspot.com
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