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Pumpkin Spice Cake

Hi Everyone!

I'm craving pumpkin pie but was thinking of making a pumpkin spice cake instead to change things up... plus i'm out of evaporated or condensed milk.

Does anyone have a good recipe they'd be willing to share?

I've got all the spices i'd need, the canned pumpkin, and usual pantry baking stuff (but no condensed or evaporated milk).

Thanks!
Rachel

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  1. the only one i have is from the cake doctor. it starts with a mix. if you're interested, let me know. it's really quite good. and i typically make everything from scratch.

    14 Replies
    1. re: eLizard

      Thanks! I don't have any mixes at home right now and I was hoping to avoid the grocery store today :-) (I was just there yesterday!)

      1. re: eLizard

        I am looking for a cake doctor version, hoping for cupcakes that are not too dense or muffin- like (don't want crusty or domed cupcakes because they will be iced)

        1. re: julesrules

          nope, not dense or muffiny or quick bready at all. and crust and dome is a function of baking time and mixing technique, so you're good. do you want me to paraphrase recipe later tonight?

            1. re: julesrules

              ok, workload and 14 month old permitting, i'll get you the recipe tonight. wish me luck.

              1. re: eLizard

                Hey I can understand that :) A list of ingredients alone would be wonderful

                1. re: julesrules

                  i found this link online....

                  http://books.google.com/books?id=YQzE...

                  i seem to remember adding nutmeg and ginger, but that may have been my own concoction. i don't use the pecans. and i don't use the glaze. makes 2 dozen cupcakes or a bundt cake

                  this one sounds like the one i used....but i didn't make a roulade. just a bundt cake:

                  http://books.google.com/books?id=DtS4...

                  1. re: eLizard

                    Great thanks, I did look online but I couldn't find it. This looks good. I happen to have buttermilk needing to be used up too. I'm making cupcakes for a block party so I want a consistent, easy-to-like result. So I'll probably dial down my natural inclination to add every spice in the cupboard.
                    Thanks again - I have two little ones myself (the bigger one will be helping with the cupcakes, it's become our thing) so I appreciate the effort :)

                    1. re: julesrules

                      ok...i have it here:

                      plain spice cake mix
                      1 package vanilla instant pudding (you an leave this out)
                      1 C pumpkin
                      1/2 C veg oil
                      12 C water
                      3 large eggs
                      1 tsp cinnamon
                      1/2 tsp ground ginger

                      mix it all together. bake at 350. cupcakes will take about 18 minutes

                      1. re: eLizard

                        Thanks eLizard, they were nice light cupcakes as you promised. I left out the instant pudding and used yellow cake mix. This recipe compared well with a from-scratch pumpkin cake I made from epi last winter.

                        1. re: julesrules

                          so glad you liked it. i never tried it with yellow cake. would you make them again?

                          1. re: eLizard

                            yes I would. Even without icing they make a nice light treat, definitely not a muffin - although I like pumpkin muffins too :) And a little less oil & egg than the epi recipe IIRC (I can't figure out which one I made now, they have several). If you are used to the spice cake version you'd probably want to increase the spices if using yellow cake mix. I wanted something fairly neutral so this worked as written.

        2. re: eLizard

          gonna make this recipe today from Taste of Home ... sounds delish:
          Pumpkin Pecan Loaf
          3/4 cup packed brown sugar
          1/2 cup all-purpose flour
          1/3 cup cold butter, cubed
          1 cup chopped pecans, divided
          2 packages (16 ounces each) pound cake mix
          1 can (15 ounces) solid-pack pumpkin
          4 eggs
          3/4 cup water
          2 teaspoons baking soda
          2 teaspoons pumpkin pie spice
          Directions
          For streusel, combine brown sugar and flour in a bowl; cut in butter until mixture resembles coarse crumbs. Stir in 1/2 cup pecans; set aside.
          In a large bowl, combine the pound cake mixes, pumpkin, eggs, water, baking soda and pumpkin pie spice; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in remaining pecans.
          Divide half of the batter among three greased and floured 8-in. x 4-in. loaf pans. Sprinkle with half of the streusel. Top with remaining batter and streusel.
          Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 3 loaves (12 slices each).

          1. re: lilygirl

            anything with pecans and pumpkin! how was the cake? taste, texture? how long did it last?
            ;-).

        3. Have you seen the recipe for "Pumpkin Crack" on this Board? Super moist and decadent.
          I have a pumpkin crumble that folks like if you want the recipe....but the Pumpkin Crack cake is really the hit of pumpkin we crave!

            1. Not a cake, but these squares are really good!
              Gourmet's Pumpkin Squares With Dates and Pecans
              http://www.food.com/recipe/pumpkin-sq...

              1. Fine Cooking has a Brown Butter Pumpkin Layer Cake on the cover of their October issue. I haven't made it yet, but it looks delicious! http://www.finecooking.com/recipes/br...

                11 Replies
                1. re: MMari

                  I have a pumpkin muffin recipe that is TDF and it's healthy (you could use regular flour for this, just increase by 2 T)

                  1 c pumpking puree
                  2 eggs
                  1/2 c canola oil
                  1/2 c water
                  1 tsp vanilla extract
                  2 c whole wheat flour
                  1 cup sugar
                  1 tsp baking soda
                  1/2 tsp baking powder
                  1 tsp cinnamon
                  1/4 tsp clove
                  1/2 tsp ginger
                  Preheat oven 350*
                  Mix wet ingredients in one bowl
                  Whisk together the dry ingredients into another
                  Dump the wet into the dry
                  stir until lumps are gone
                  pour into lined cupcake pans
                  bake 30 minutes

                  You can stir in flax seeds, pecans, raisins, walnuts (stir into dry ingredients), and I like to top with pepinos and/or rolled oats to make them look pretty
                  I also will forgo the spices and just throw in two or more teaspoons of pumpkin pie spice.

                  1. re: cgarner

                    THANK YOU ALL recipe providers here! I had a hard drive crash and lost all my recipes (lesson learned), and this couldnt come at a better time (of year).

                    For you ladies that may sound odd. Im just a guy who enjoys cooking, and baking things like this now (a late bloomer?) but I just cant keep recipes memorized and such. Thanks again---people do apppreciate it!!!!!

                    1. re: cgarner

                      CGARNER What does TDF mean ??? Thanks in advance!

                        1. re: paprkutr

                          ha! thanks to paprkutr & MillCreek for chiming in with that translation...i assumed it meant Totally Dairy Free :)

                          1. re: MillCreek

                            DUh...I should have figured that out!!!! Thanks.

                      1. re: MMari

                        @MMari, it's in the mag too and I've been meaning to give it a try... it'll be my mission and I'll report back what the family says about it. (it does look incredible)

                        1. re: MMari

                          I know this is an old post, but I made this a couple of years ago and loved it so much that I made it again today--just the cake part, though. It's this year's birthday cake for moi. I'll freeze the layers for a couple of weeks, until the appointed day, then thaw and frost with the cream cheese icing. I've successfully halved this (making just one layer, cutting it in half, and frosting it--used the full recipe of frosting, so there was some left over); it's nice to do when you want a layer cake, but you only want a few slices or you're only splitting it with a couple of people.

                            1. re: alkapal

                              And licking the spoon counts as carb-loading for today's run!