1 white Duncan Hines cake mix
1 small can of pumpkin puree
¼ cup canola oil
2 tsp cinnamon
1/2 tsp ginger
½ tsp cloves
½ tsp nutmeg
1 tsp vanilla
1 tsp pumpkin pie spice
12 oz evaporated milk
Blend all ingredients on low speed just until incorporated. Turn mixer to medium and blend for 2 minutes longer. Pour into prepared pans and bake on 350* till done. Times vary with pan sizes. Insert toothpick in center and check for doneness. Cake should pull away from the sides of the pan and spring back when lightly touched in the center.
This is a very dense, moist cake. I recommend using a cream cheese icing or a cinnamon buttercream for this cake.
What Cream Cheese recipe do you use? What amount for this Pumpkin Pie recipe?
Also, your Whipped Cream Cheese Icing recipe; is it posted here?
I found the cream cheese icing recipes here but still not sure what size pan to use. I also believe the pumpkin puree is the same as pumpkin in the can. I am making this cake tomorrow and guess I will decide for myself on what size pans to use.
I made mine in a 9x13 pan. The whipped cream cheese icing is posted right here in the RECIPES section. The pumpkin puree is different from the "pumpkin pie mix."
Let me see if I can find a picture for you. I'll be right back.........
Libby's Pumpkin Puree
and here is what NOT to use:
9L=Libby's Pumpkin Pie Mix]http://www.buythecase.net/product/12688/libbys_pumpkin_pie_mix/?utm_source=googleps&utm_medium=shopping&utm_term=Libby's%20Pumpkin%20Pie%20Mix[/L]
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