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Pumpkin Spice WASC

thefrostedcakencookie
By: thefrostedcakencookie
Posted 11/06/09 • Last updated 11/06/09 • 561 views • 43 comments

Posted by thefrostedcakencookie

INGREDIENTS 1 box spice cake mix 1 cup all-purpose flour 1 cup granulated sugar ½ tsp salt 3 eggs 1 cup water 1 cup sour cream 1 cup canned pumpkin 2 tsp vanilla extract DIRECTIONS whisk together dry ingredients then add wet and beat on low speed for 2 minutes. bake at 325 for 20-25 minutes. makes about 36 cupcakes. for the icing i used the decorators cream cheese (which i love!)  http://cakecentral.com/recipes/4153/Decorators-Cream-Cheese-Frosting that i added about 1 tbsp of cinnamon, but you can add more or less to taste. if you have any other questiong feel free to ask away!

Comments (43)

merciermom 11/6/09 at 8:54pm
WOW!!! I was just asked today if I could make a pumpkin spice cake!! thank you soo much for posting this!!!!
savannahrayne 11/9/09 at 5:10am
VERY CUTE AND SOUNDS DELICIOUS, I WILL TRY THIS ONE
Cupcake1657 11/9/09 at 6:02am
I have been wondering and looking for a while abour "WASC". What does this mean?
sadiepearl 11/9/09 at 6:31am
I'm trying to find out what WASC means too????
dawniacovino 11/9/09 at 6:44am
WASC is short for White Almond Sour Cream cake...it is the BEST cake mix doctored up recipe! you can google the recipe or find in here in the recipes.
LeeBD 11/9/09 at 8:44am
WASC is the best...the only cake I make now is the original WASC and variations of it. I always get raves over this cake. The chocolate WASC is sensational. My family members who would rather have white cake over chocolate any day and who usually don't eat chocolate cake, will have seconds of this. I think it's best made with DH Dark fudge cake mix, yummy! Looking forward to trying the pumpkin for Thanksgiving.
LeeBD 11/9/09 at 8:48am
One quick question...I didn't see any oil listed in the ingredients. Should there be oil?
StrawberryBelle 11/9/09 at 10:17am
LeeBD: You don't need oil. The sour cream is an oil substitute. This is also yummy with some dried cranberries added to the batter!
StaceyCakes75 11/9/09 at 1:13pm
You might want to add what size can of pumpkin. I'm assuming its a 15 oz can.
criffee 11/9/09 at 3:43pm
Is there supposed to be almond in the cake somewhere? I think I missed it. Thanks
patty7276 11/9/09 at 4:10pm
if you use the cream cheese icing i'm assuming it would have to be refrigerated. i've never tried to refrigerate a fondant covered cake but have been told it doesn't do well in the refrigerator. do you think this cake would be good with buttercream?
sweet_teeth 11/9/09 at 8:18pm
TCRIFFEE- there is no almond. WASC is the white almond sour cream cake, but the abbreviation of WASC is used to describe cakes that use the basic doctoring formula of 1 cup flour, 1 cup sugar, 1 cup sour cream, 3 eggs, etc. You can switch out the cake mix flavor/extracts, etc. to make the cake flavors of your choice.
ChrisPA 11/10/09 at 9:07am
How long do you think it would take if I made this in a bundt pan? Just bought a new one and want to try it out.
thefrostedcakencookie 11/10/09 at 4:08pm
StaceyCakes75- it isn't the whole can of pumpkin its just 1 cup of pumpkin. patty7276- i think buttercream with a some cinnamon added would be fantastic. i've made these with the cinnamon cream cheese and with a simple glaze with some cinnamon added. ChrisPA- i'm not sure, but if it were me i'd bake for 45-55 mins and check for doneness and then check every 5-10 minutes until a skewer comes out clean.
carmijok 11/11/09 at 8:06am
If you just want the spice flavor without the pumpkin can you leave it out? Or do you need the pumpkin for moisture?
funjen79 11/11/09 at 12:10pm
Do you think this would make enough batter for an 8x3 round cake pan?
mariela_ms 11/13/09 at 8:54am
I made these last night. I used vanilla buttercream and just added a bunch of cinnamon to it. THey were delicious! Thanks for posting this recipe! I made them for a fund raiser at my hubby's work.
manderson19 11/13/09 at 2:19pm
There is enough sugar in the frosting that it doesn't need to be refrigerated--just as bc doesn't need to be refrigerated when made with milk.
funjen79 11/16/09 at 1:03pm
I made this cake for a dinner party and it was a huge hit! I think I am going to add more pumpkin to the recipe next time I make it. I LOVE pumpkin and I felt that the spice cake mix overpowered the pumpkin a bit.
Memie 11/18/09 at 8:38am
I made cupcakes with this last night. I had one with my coffee this morning. YUMMY!
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