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Spice Cake Pumpkin Extender

post #1 of 48
10/6/07 at 10:59am
Thread Starter 
Just wondering if anyone has a recipe for this - I'm thinking of taking a normal spice cake mix, replacing the egg with canned pumpkin, but am unsure of the chemical reaction (or whatever you would all like to call it). Any ideas?
"Laughter is the best gift that God gave us" From the queen of butter, Paula Deen.
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"Laughter is the best gift that God gave us" From the queen of butter, Paula Deen.
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post #2 of 48
10/6/07 at 11:22am
I used the DH spice cake mix to make a sweet potato pound cake once. I left the egg in and drained the sweet potatoes. I've never used canned pumpkin - is it pureed? If so, I'd probably replace my liquid w/pumpkin spice coffee creamer or something like that but I don't think I would remove the eggs. Isn't that what 'binds' the cake? Hopefully, someone else will have more info. let us know how it works!


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post #3 of 48
10/6/07 at 11:24am
NOT that I know anything about this, but I wouldn't replace the egg. Are you just wanting to make a spice cake into a pumpkin spice? Perhaps you could do the extended cake mix thing and add a cup sugar, cup of flour, 1 additional egg (than the mix calls for) and sub pumpkin for the liquid. Well something like that. This is off the top of my head because I don't want to go find the actual recipe (listed on this site). You also might need to add some additional spices too. This sounds real good, especially with cream cheese icing. I'll be watching for replys on this one!
"Life's tough, pilgrim. It's even tougher if you're stupid!" John Wayne
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"Life's tough, pilgrim. It's even tougher if you're stupid!" John Wayne
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post #4 of 48
10/6/07 at 11:25am
Quote:
Originally Posted by sugarnspice1981

Just wondering if anyone has a recipe for this - I'm thinking of taking a normal spice cake mix, replacing the egg with canned pumpkin, but am unsure of the chemical reaction (or whatever you would all like to call it). Any ideas?



I have one.. it is really good too:
Duncan Hines Spice cake mix
1 Tbls. Vegetable oil
3 eggs
1 cup water
1 cup solid pack Pumpkin

Combine cake mix, eggs, water and oil; beat at low speed till moistened. Beat at medium for 2 mins. Fold in pumpkin, pour into pans and bake according to package directions..
They will remember the quality long after they've forgotten the price..
..the philosophy of my beloved pastry professor..
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They will remember the quality long after they've forgotten the price..
..the philosophy of my beloved pastry professor..
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post #5 of 48
10/6/07 at 11:28am
oops... I should have read more carefully... I missed the part about omiting the eggs.... are the eggs an alergy problem?
They will remember the quality long after they've forgotten the price..
..the philosophy of my beloved pastry professor..
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They will remember the quality long after they've forgotten the price..
..the philosophy of my beloved pastry professor..
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post #6 of 48
10/6/07 at 12:02pm
Thread Starter 
Nope, no allergy. Just a mistype - i'm watching tv, talking to my mother, and typing at the same time.
"Laughter is the best gift that God gave us" From the queen of butter, Paula Deen.
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"Laughter is the best gift that God gave us" From the queen of butter, Paula Deen.
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post #7 of 48
10/6/07 at 12:23pm
When I was on Weight Watchers we used the spice cake mix, added only the can of pumpkin, and baked it according to the box. Makes awesome muffins, but if you want to make a cake with it just add a tiny bit of water. Nothing else! Tastes great and has a nice dense, moist texture.
There will be a time when loud-mouthed, incompetent people seem to be getting the best of you. When that happens, you only have to be patient and wait for them to self destruct. It never fails. --Richard Rybolt
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There will be a time when loud-mouthed, incompetent people seem to be getting the best of you. When that happens, you only have to be patient and wait for them to self destruct. It never fails. --Richard Rybolt
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post #8 of 48
10/6/07 at 12:44pm
How funny, when I was at dancing with my DD today someone was discussing this same recipe, but said they had heard to leave the eggs out. I wondered if the cake would rise without the eggs though. I know it's a bit off subject, but I did once do a carrot cake using the DH Cinnamon swirl before. Just added applesauce, carrots, and a bit of nutmeg (I don't like nuts in my cake so I didn't add any.) It was really good though.
Everything inside is eatable, I mean edible, I mean you can eat everything!!!
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Everything inside is eatable, I mean edible, I mean you can eat everything!!!
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post #9 of 48
10/6/07 at 12:48pm
I have made this one before. I can't see why you couldn't use a spice mix with it. I may have to try this myself, yummy!

1 yellow cake mix
    1 cup of pumpkin
    1/2 cup milk
    1/3 cup oil
    4 large eggs
    1-1/2 tsp. pumpkin pie spice, divided
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post #10 of 48
10/6/07 at 12:55pm
Why is the pumpkin pie spice divided?
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post #11 of 48
10/6/07 at 1:04pm
Sorry, that's a bad cut and paste job! For the cake it is only 1 tsp.
There is a cream cheese and whipped cream filling for it that the rest goes into.
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post #12 of 48
10/6/07 at 1:17pm
Perfect timing--I was just thinking about this today. I have a pumpkin birthday cake to make plus Halloween deserts, and these recipes sound yummy!!
"If you can't say nothin' nice, don't say nothin' at all"-Thumper
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"If you can't say nothin' nice, don't say nothin' at all"-Thumper
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post #13 of 48
10/6/07 at 2:01pm
Kathleeeeeeeeeeeeeeeeeeen, You're not just going to mention cream cheese and whipped cream filling and leave us all hanging are you??? That sounds too yummy not to share! Please!?!?
"Life's tough, pilgrim. It's even tougher if you're stupid!" John Wayne
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"Life's tough, pilgrim. It's even tougher if you're stupid!" John Wayne
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post #14 of 48
10/6/07 at 3:01pm
This recipe is from the Kraft website. It is their 'Luscious four layer pumpkin cake'. Let me tell you it is Luscious! I live for the day that I first see pumpkins in the grocery store so I can make this!

1 pkg. (250 g) Cream Cheese, softened
    1 cup icing sugar
2/3 c pumpkin
1/2 tsp of pumpkin pie spice
    3 cups thawed COOL WHIP Whipped Topping
    1/2 cup caramel ice cream topping
    1/2 cup chopped toasted pecans

Beat cream cheese in small bowl with electric mixer on medium speed until creamy. Add sugar, remaining pumpkin and remaining 1/2 tsp. pumpkin pie spice; mix well. Stir in the whipped topping.
CUT each cake layer horizontally in half with serrated knife. Stack the layers on serving plate, spreading the cream cheese filling between layers. ( Do not frost top of cake.) Drizzle with caramel topping just before serving; sprinkle with the pecans.
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post #15 of 48
10/6/07 at 5:46pm
KathleenR,
My niece makes this cake all the time and I agree--IT IS TO DIE FOR!!
"If you can't say nothin' nice, don't say nothin' at all"-Thumper
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"If you can't say nothin' nice, don't say nothin' at all"-Thumper
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