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Pumpkin Spice Cake

r
rchlst Sep 17, 2010 08:38 AM

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

  1. eLizard Sep 17, 2010 08:46 AM

    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
      r
      rchlst Sep 17, 2010 08:54 AM

      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
        j
        julesrules Sep 20, 2010 07:56 AM

        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
          eLizard Sep 20, 2010 01:07 PM

          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: eLizard
            j
            julesrules Sep 20, 2010 01:20 PM

            Yes please :)

            1. re: julesrules
              eLizard Sep 20, 2010 01:23 PM

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

              1. re: eLizard
                j
                julesrules Sep 20, 2010 04:59 PM

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

                1. re: julesrules
                  eLizard Sep 21, 2010 06:08 AM

                  i found this link online....

                  http://books.google.com/books?id=YQzEvuNSAj4C&pg=PA205&lpg=PA205&dq=cake+mix+doctor+pumpkin&source=bl&ots=Q1e0Gl5kHz&sig=L0BtrmIdYsMHOuAKswerfEtq-Yk&hl=en&ei=qayYTNGwNYT48Abpt9ifAQ&sa=X&oi=book_result&ct=result&resnum=6&ved=0CC8Q6AEwBQ#v=onepage&q&f=false

                  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
                    j
                    julesrules Sep 21, 2010 06:26 AM

                    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
                      eLizard Sep 21, 2010 04:28 PM

                      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
                        j
                        julesrules Sep 29, 2010 05:57 PM

                        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
                          eLizard Sep 30, 2010 05:38 AM

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

                          1. re: eLizard
                            j
                            julesrules Sep 30, 2010 07:07 AM

                            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
          l
          lilygirl Sep 20, 2010 10:33 AM

          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
            alkapal Sep 30, 2010 05:40 AM

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

        3. h
          HillJ Sep 17, 2010 09:30 AM

          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. greygarious Sep 17, 2010 09:30 AM

            http://www.chow.com/search?query=Pump...

            1. t
              toveggiegirl Sep 17, 2010 10:18 AM

              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. m
                MMari Sep 17, 2010 11:24 AM

                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...

                8 Replies
                1. re: MMari
                  c
                  cgarner Sep 20, 2010 10:00 AM

                  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
                    m
                    mtomto Sep 20, 2010 07:43 PM

                    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
                      m
                      mtomto Sep 20, 2010 07:44 PM

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

                      1. re: mtomto
                        p
                        paprkutr Sep 20, 2010 07:54 PM

                        To die for

                        1. re: paprkutr
                          goodhealthgourmet Sep 20, 2010 08:09 PM

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

                        2. re: mtomto
                          m
                          MillCreek Sep 20, 2010 07:54 PM

                          To Die For

                          1. re: MillCreek
                            m
                            mtomto Sep 20, 2010 08:20 PM

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

                      2. re: MMari
                        c
                        cgarner Sep 21, 2010 07:26 AM

                        @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)

                      3. d
                        Drindi Sep 22, 2010 03:55 PM

                        I have a great muffin-type recipe that's healthy using canned pumpkin that's so simple!

                        Simply buy a box mix of your favorite Spice Cake and one small can of pumpkin (not pie filling, but real pumpkin).

                        Combine these two ingredients and mix well on low to medium until all moist and no powder showing (I usually break up the clumps of cake mix with a fork before adding the pumpkin).
                        Then put large spoonfuls of the mixture into your cupcake baking cups. (I like to lightly spray the baking cups with cooking spray to keep the muffins from sticking.) Fill the cups about to the top. Mixture will rise while baking. Bake according to time on the cake box.

                        Serve as-is, or with a cream cheese or vanilla icing. They're very healthy and VERY high in fiber, so don't chow down on too many at once. They are extremely moist also. I had to warn my son from eating too many of them so he wouldn't be frequenting the restroom... ;0)

                        If you're doing Weight Watchers, these only count as 1 point per muffin!!!

                        1. alkapal Sep 30, 2010 05:41 AM

                          i have definitely bookmarked this thread. everything looks great!

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