Pumpkin Spice WASC

43 Responses

1. 

   merciermom

   November 6th, 2009 at 9:54 pm

   WOW!!! I was just asked today if I could make a pumpkin spice cake!! thank you soo much for posting this!!!!

2. 

   savannahrayne

   November 9th, 2009 at 6:10 am

   VERY CUTE AND SOUNDS DELICIOUS, I WILL TRY THIS ONE

3. 

   Cupcake1657

   November 9th, 2009 at 7:02 am

   I have been wondering and looking for a while abour “WASC”. What does this mean?

4. 

   sadiepearl

   November 9th, 2009 at 7:31 am

   I’m trying to find out what WASC means too????

5. 

   dawniacovino

   November 9th, 2009 at 7:44 am

   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.

6. 

   November 9th, 2009 at 9:44 am

   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.

7. 

   November 9th, 2009 at 9:48 am

   One quick question…I didn’t see any oil listed in the ingredients. Should there be oil?

8. 

   StrawberryBelle

   November 9th, 2009 at 11:17 am

   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!

9. 

   StaceyCakes75

   November 9th, 2009 at 2:13 pm

   You might want to add what size can of pumpkin. I’m assuming its a 15 oz can.

10. 

    criffee

    November 9th, 2009 at 4:43 pm

    Is there supposed to be almond in the cake somewhere? I think I missed it.
    Thanks

11. 

    patty7276

    November 9th, 2009 at 5:10 pm

    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?

12. 

    sweet_teeth

    November 9th, 2009 at 9:18 pm

    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.

13. 

    ChrisPA

    November 10th, 2009 at 10:07 am

    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.

14. 

    thefrostedcakencookie

    November 10th, 2009 at 5:08 pm

    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.

15. 

    November 11th, 2009 at 9:06 am

    If you just want the spice flavor without the pumpkin can you leave it out? Or do you need the pumpkin for moisture?

16. 

    funjen79

    November 11th, 2009 at 1:10 pm

    Do you think this would make enough batter for an 8×3 round cake pan?

17. 

    mariela_ms

    November 13th, 2009 at 9:54 am

    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.

18. 

    manderson19

    November 13th, 2009 at 3:19 pm

    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.

19. 

    funjen79

    November 16th, 2009 at 2:03 pm

    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.

20. 

    Memie

    November 18th, 2009 at 9:38 am

    I made cupcakes with this last night. I had one with my coffee this morning. YUMMY!

21. 

    horskkj

    November 19th, 2009 at 3:11 pm

    I made these and they are so cute! I used caramels for the “filling” portion of the pie. It helped to microwave 10 or so at a time for 10 seconds to soften them up. Also, the cupcakes are really tasty.

22. 

    diane0421

    November 21st, 2009 at 6:18 pm

    sounds good gonna try it for Thanksgiving

23. 

    sgrote

    November 24th, 2009 at 4:39 pm

    What’s the “1 box spice cake mix” ? Is that pre-made cake mix, or spices (I have just about never bought boxed cake mixes so I am not sure what this is.)

24. 

    goodnightelizabeth

    January 17th, 2010 at 10:04 pm

    Is this receipe durable enough for fondant covering….wedding cake??? Flavor wise is it more spice or pumpkin as well? Thanks!

25. 

    jcampbell3595

    May 22nd, 2010 at 4:02 am

    Sounds divine! My daughter and I are pumpkin fanatics and now I can’t wait until fall to try it out. I may just have to make it this summer anyway! LOL!

26. 

    Maja07

    September 30th, 2010 at 12:53 pm

    can i use fresh pumpkin??

27. 

    sweetts99

    October 1st, 2010 at 4:56 pm

    Thinking of trying this as a cake with a caramel filling. Any thoughts?

28. 

    southtxmomma

    October 2nd, 2010 at 7:08 pm

    what is one box spice cake mix?

29. 

    bmarlow001

    October 3rd, 2010 at 10:54 am

    you can buy Duncan Hines spice cake mix at your local grocery store.. it’s a box cake mix

    I would also like to try this as just a spice cake .. will that work with just leaving out the pumpkin?

30. 

    pooky1969

    October 7th, 2010 at 7:21 pm

    OMG! These are so good! I replaced the water with coffee and added about a tablespoon of instant coffee to the batter. I topped them with cinnamon cream cheese frosting. I have to say NOM NOM NOM!!!

31. 

    kimbm04r

    October 8th, 2010 at 5:13 pm

    I would think that if you don’t want the pumpkin in this you could substitute one cup of applesauce for the one cup of pumpkin. I have made cakes with applesauce instead of the the oil before and you couldn’t tell it was in there. I may have to give this a try (substituting the applesauce). I am making an anniversary cake for my parents and my dad LOVES spice cake.

32. 

    CakeFetish1

    October 9th, 2010 at 2:10 pm

    WOW!! This is prob the best tasting cupcakes that i have ever had!!! Thank you for the recipe!! I took it to a clambake and every one loved it. so moist also!

33. 

    ponderiffic

    October 12th, 2010 at 12:24 pm

    Deliciousness at its best! I made cupcakes and topped them with cream cheese frosting. YUM! YUM! This tastes just like fall!!!! Love it! Thanks for sharing!

34. 

    Lisamt83

    October 29th, 2010 at 8:55 am

    I am new to baking..this may be a silly question but can you use this recipe and make a jelly roll cake? I am wanting to make a pumkin spice jelly roll and this recipe sounds really yummy!! Thank you for your help!

35. 

    simpsonre

    November 5th, 2010 at 10:03 am

    Wow! These cupcakes are the best! I found this just in time for Thanksgiving.

36. 

    Stacey75

    November 6th, 2010 at 8:00 pm

    These are awesome!!! Great for the holidays

37. 

    November 16th, 2010 at 10:24 pm

    can this cake be used as a tier cake for a wedding?

38. 

    dcperezblue

    November 18th, 2010 at 7:19 pm

    How much batter do you put in the cupcake molds. I read somewhere that this kinda cake doesnt rise a whole lot?

39. 

    dianemar

    November 30th, 2010 at 11:52 am

    can you add a little baking powder for a little more rise to these, mine were a little flat, may have beat to much(on high)

40. 

    dianemar

    December 17th, 2010 at 6:11 am

    I add a little more baking powder(one -one and a half teaspoons) to give it a little more rise. I have made this around 4 or five times this season. I always get great feedback and it is such a nice seasonal recipe, plus a little different, seems to garner the chocolate and vanilla cake lovers. did the pumpkin pie toppers for the guys at work and they were a hit!

41. 

    Sinafay

    September 22nd, 2011 at 12:07 pm

    It was delicious ! Very good recipe. I use Wilton buttercream recipe on top without vanilla, juste a bit of cinnamon.

42. 

    carolann862

    September 23rd, 2011 at 10:43 am

    I just made them for my sons football team. I did add 3T ground espresso coffee. I also used cinnamon butter cream frosting on top

43. 

    anxietyattack

    December 4th, 2011 at 6:25 pm

    I bet this would be really good with chai tea frosting