Pumpkin Spice Cake~Doctored Cake Mix
This delicious Pumpkin Spice Cake all starts with a simple cake mix! It is so moist, soft, and flavorful!
Servings: 15
Ingredients
For the Pumpkin Cake Layers
- 1 Package Yellow Cake Mix I used Duncan Hines Classic Yellow 15.25 oz
- ½ cup (100g) Granulated Sugar
- ½ cup All Purpose Flour
- ½ cup (107g) vegetable oil (or you can substitute one stick of melted butter- 113g)
- 1 cup (235g) pumpkin (Not pumpkin pie filling). We use Libby's 100% Pure Pumpkin (canned)
- ½ cup (121g) milk
- 1 teaspoon (4g) vanilla
- 2 teaspoons (6g) ground cinnamon
- 4 eggs
- 1 teaspoon (2g) nutmeg
- ½ teaspoon (1g) ginger
- You could also add chopped pecans or mini chocolate chips as add ins if you like
Instructions
- Preheat oven to 350 degrees F. Lightly grease and flour baking two 8 or 9 inch cake pans or a 9 x 13 baking pan (Batter makes great cupcakes too!)
- In the bowl of your mixer, add the cake mix, 5 Tablespoons flour, (hand whisk to blend the flour into the cake mix, sugar, vegetable oil, vanilla, pumpkin, milk, cinnamon, pumpkin pie spice, and eggs.
- Beat on medium speed for 2 minutes until well blended. Scrape the sides and bottom of the bowl half way through. Transfer to the cake pans.
- Bake in preheated oven for 25 to 30 min. or until it springs back to the touch.
- Frost with cream cheese frosting or Spiced Cream Cheese Frosting
Notes
**Since my original posting of this recipe, I have also tried this recipe using Spice Cake Mix -- I just left out the spices that the recipe calls for since they are already in the mix. It works perfectly if you need a short cut or don't have the spices on hand!