Doctored Up Pumpkin Cake

By

Take a spice cake mix and turn it into a doctored up pumpkin cake! With directions for how to make doctored up pumpkin cake or cupcakes, this is our family’s new favorite pumpkin cake!
from thefirstyearblog.com

View complete recipe

  • 60 mins

Ingredients

  • Cake
  • 3 eggs
  • 1/2 cup vegetable oil
  • 1 cup milk
  • 1 cup pumpkin puree
  • 1 cup all purpose flour
  • 1/2 cup sugar
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 box spice cake mix, 15.25 oz
  • Spiced Buttercream
  • 3 sticks unsalted butter, room temperature (1 & 1/2 cups)
  • 5 cups powdered sugar
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • Cake
  • 3 eggs
  • 1/2 cup vegetable oil
  • 1 cup milk
  • 1 cup pumpkin puree
  • 1 cup all purpose flour
  • 1/2 cup sugar
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 box spice cake mix, 15.25 oz
  • Spiced Buttercream
  • 3 sticks unsalted butter, room temperature (1 & 1/2 cups)
  • 5 cups powdered sugar
  • 1 tsp cinnamon
  • 1 tsp nutmeg

Preparation

Step 1

Cake

Preheat the oven to 350º F. Spray a 9x13 inch cake pan with non-stick cooking spray OR for cupcakes line 2 muffin pans with 24 liners.

In a large mixing bowl combine the eggs, vegetable oil, milk and pumpkin puree. Beat lightly with an electric mixer.

Add in the flour, sugar, cinnamon, nutmeg and spice cake mix. Mix with an electric mixer on low until combined.

Pour the batter into the prepared cake pan or scoop into the muffin liners, filling 1/2 to 3/4 full.

Bake a 9x13 inch cake for 36-38 minutes or the cupcakes for 16-18 minutes, until a toothpick comes out clean. Allow the cake to cool completely before adding the buttercream.

Spiced Buttercream

In a mixing bowl beat the softened butter using an electric mixer for 1-2 minutes. Add in the powdered sugar (2 cups at a time) and the cinnamon & nutmeg, mixing by hand or on low.

Continue to beat in the powdered sugar until the frosting is smooth and tastes good to you!

Place the buttercream in a piping bag fit with your desired tip (I used a wilton 1M). Push the buttercream down into the bag and twist the top a few times to secure the bag closed. Pipe the frosting onto the cupcakes in a circular, swirl pattern. Store in an air tight container for up to 2 days.

Bake 9 x 13 inch pumpkin cake for 36-38 minutes or bake the cupcakes for 16-18 minutes.

Yield: 9x13 inch cake or 24 cupcakes

View complete recipe