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I made this simple WASC variation for cupcakes, but they had a lovely texture and would be perfect for layer cake as well. The pumpkin in the recipe is basically replacing the sour cream. It ends up having a nice mild flavor, but you could add more pumpkin if you wanted it stronger.

INGREDIENTS

1 box yellow cake mix
1 cup all purpose flour
1 cup granulated sugar
1 1/2 teaspoons pumpkin pie spice
3/4 teaspoon salt
1 cup pumpkin (not pie filling)
1 1/3 cups water
2 tablespoons oil
2 teaspoons vanilla extract
3 eggs

DIRECTIONS

Combine all ingredients on low until incorporated to avoid splashing, then increase speed to medium. I generally mix for about one minute, but do whatever you prefer.

Bake at 350 degrees until cake just barely springs back to your touch, or until a toothpick inserted in the center comes out clean.

If you like pumpkin pie, you’ll be sure to love these bars! There is taste of pumpkin in every bite.

INGREDIENTS

2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp.salt
2 tsp. cinnamon
4 eggs
2 cups pumpkin
1 cup cooking oil
1/2-1 cup chopped nuts (optional)

DIRECTIONS

Sift dry ingredients,including sugar into mixing bowl. Add slightly beaten eggs, pumpkin and oil. Mix;blend in nuts. Preheat oven to 350 F. Bake in 1-2 (depending how tall;thin/thick you want it) greased 9×13 cake pans for 25 minutes.
NOTE: Do not put chocolate in or on top of these-for some reason, pumpkin & chocolate (in this recipe)don’t taste good together. Also, if baking in smaller pans; bake for a shorter time.

These turn out much like the Starbucks Pumpkin Cheesecake Muffins that they have this time of year. I have played around with lots of different ingredients and had many different taste testers to help me out. I think I have one that comes pretty close.

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A few weeks ago I had to come up with an eggless cake recipe. I wasn’t happy with the ones I had found so for some reason I called Betty Crocker to ask if they had any recipes. I struck gold, they sent me several and I thought it may be nice to share them.
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The credit for this recipe goes to my sister Carmen V. who has finally had several of her recipes published in the CIBC Run for the Cure Cookbook.
This is a very easy recipe to follow and is so yummy, and will satisfy even the pickiest of eaters.
I am sure this will become a family favorite for many generations to come.
I usually make this in a bunt pan but you can use what ever you comfortable with.
Enjoy and WTG Carmen!!!
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Moist Pumpkin Cake for evey pumpkin lover!
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Hello:
This is a look-alike recipe, I used to work at costco and this is what they use only on stratosferic proportions, so I smallsized it for you guys.
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These are awesome and only 2 pts for weight watchers. Great with any flavor cake mix but I think chocolate is best. They have the consistency of a brownie. Add sugar free whipped topping for an extra special treat!
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This amazing pumpkin roll was an idea I got from a “banana roll” recipe and I just substituted the banana for pumpkin. It’s different from other pumpkin rolls because the cream cheese filling is baked into the roll. It’s definitely worth trying!!!
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