21 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. 

   LeeBD

   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. 

   LeeBD

   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. 

    alexandrabill

    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. 

    carmijok

    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.