Don't just say it, bake it.™

Please log in with your username and password.

Make it easy to share with your Facebook or Twitter friends.


Don't just say it, bake it.™

1

Explore Our World

Start with a quick search for a particular flavor…or special occasion…or even your favorite color.
(Frequently Asked Questions)

2

Find Inspiration

We’ll gather some tasty suggestions that match your cravings, revealing ways to make your day delicious!

3

Bake a Memory

The fun has just begun—now you can use your creativity and Duncan Hines® products to bake something delectable, original, and truly you!

« Search Cakes Another Cakes Recipe »

Cakes

Pumpkin Spice Cake

Corey Wood Recipe shared by:
| Follow this Baker

This is a very moist and delicious spice cake with a pumpkin twist, covered in creamy icing, cinnamon, and pecans. Perfect with a cup of decaf coffee as an end to an autumn meal.

  • Hands-On Time: 30 Minutes
  • Total Time: 3 Hours
  • Servings:
  • Rating:

Ingredients

  • 1 Duncan Hines spice cake mix
  • 2 eggs (or 1/2 cup egg substitute)
  • 1/2 cup water
  • 1 standard size can of Pumpkin without seasoning
  • 1 can Duncan Hines cream cheese icing
  • 1/2-1 tsp ground cinnamon
  • 1 cup chopped pecans

Baking Instructions

  1. Preheat oven to 350.
  2. Spray a 9x13 casserole pan (I use glass) with butter cooking spray..
  3. In a mixing bowl, combine cake mix, eggs, water, & pumpkin.
  4. Using an electric beater, mix on low 30 seconds and then on medium 2 minutes.
  5. Batter will be thick.
  6. Poor batter into baking dish, spread evenly with a rubber spatula.
  7. Bake 30-35 minutes, until a toothpick inserted into center comes out clean.
  8. Cool cake completely. (Leave cake in pan.)
  9. Frost with cream cheese icing.
  10. Sprinkle with ground cinnamon and chopped pecans.

Baker's Club Snapshots

Did You Make This Recipe?

Share if you loved this recipe as is, or if you added your own twist.

Add Your Photo of this Recipe

Tips

Pan prep

Pan prep

When the recipe says to grease and flour the pan before the mix is poured in I will spray the pan with a non-stick cooking spray and depending on the cakes flavor use sugar or chocolate powdered drink mix instead of flour. I have used sugar as the base for chocolate cakes and it crisps up the bottom nicely.


Lemon Filling

Lemon Filling

I use a lemon filling between the layers of my Angel Food Cake then frost the cake with Cream Cheese Frosting, I have added whipping Cream after it's whipped and fold that into the Cream Cheese Frost., Then frost the cake top and all around the cake, then put it in the frig for several hrs.





Keep Exploring

Back to Top
X

New Products

Cake Mixes

Classic

Signature

Decadent

Seasonal

Frosting

Creamy

Whipped

Brownies

Muffins

Comstock® and Wilderness Fruit Fillings

Apple

Berry Medley

Blackberry

Blueberry

Cherry

Lemon/Lime

Peach

Raspberry

Strawberry

Fruit Toppers