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So moist. So delicious. And so much more.™

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Pumpkin Spice Cake

Jennifer Green Recipe shared by:
| Follow this Baker

My little boy is allergic to dairy and eggs. This makes shopping for a birthday cake from a bakery nearly impossible. I like to cook, but baking has never been my favorite. This recipe is so simple even a not-so-great-baker like me can succeed. It's so good that his non allergic friends don't even notice anything different. Bonus for moms, it is low fat and vegan.

  • Hands-On Time: 5 Minutes
  • Total Time: 40 Minutes
  • Servings: serves 12
  • Rating:

Ingredients

  • 18.25 oz Duncan Hines Moist Deluxe Spice Cake mix
  • 15 oz. can Pumpkin
  • 1/2 cup water
  • 1 16 oz. can Duncan Hines Creamy Homestyle Classic Vanilla Frosting

Baking Instructions

  1. Preheat oven to 350 for metal or glass pans. 325 for dark or coated pans. Grease sides and bottom of 2 9-inch pans.
  2. Disregard instructions involving extra ingredients on back of cake mix box. Blend dry mix, pumpkin and water with spoon or spatula until moistened. Pour batter in pans. Bake 30 to 33 minutes or until a tooth pick inserted in center comes out clean.

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Tips

Perfect Swirl Cupcakes

Perfect Swirl Cupcakes

Avoid a “Pinterest fail” when making Spring Velvet Swirl Cupcakes by using individual piping bags for each batter.


Always freeze and toast nuts

Always freeze and toast nuts

Nuts stay fresh longer when stored in the freezer. Before using them in a recipe I always toast them in the over, 350 degrees for about 5 to 10 minutes just keep an eye on them and stir them a few times so they don't burn. The 5 to 10 minutes if for FROZEN nuts. If they are not frozen it may only take a few minutes. The heat helps to release the oil in the nuts which results in more flavor for your baked goods.





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