Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.
Divide the batter among the prepared muffin tins lined with paper liners and bake at 350 degrees until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let cool.
While cupcakes are baking, using an electric mixer, beat the cream cheese and sugar until creamy. Spread on the cupcakes and top each with a piece of candy corn.
ch round cake pans.
Beat cake mix, 1 cup of the pumpkin, the
Heat oven to 375 degrees.
Mix dry cake mix, pumpkin and chocolate chips together in mixing bowl.
Spoon batter in rounded drops onto baking sheet and bake 16-20 minutes The larger the spoonful, the longer it will take to cook. The cookies will be cake like.
This also makes a good bundt cake and since there is no oil or eggs like other cakes, it's lower in fat.
Crumble dry cake mix and margarine together as for pie dough in bowl.
Spray 9 x 13-inch glass Pyrex dish with Pam.
Pour pumpkin filling into dish; sprinkle all crumbs on top of filling. Bake cake as you would pumpkin pie recipe on can, except bake 10 minutes longer.
Test by inserting butter knife in cake.
If clean, cake is done.
May be served with Cool Whip.
Set aside 1 cup cake mix for topping recipe.
Mix together remaining cake mix, 1 egg and oleo.
Press into a well-greased 9 x 13-inch pan.
Mix pumpkin, 3 eggs, milk, brown sugar and cinnamon together.
Pour over cake mixture.
For topping, mix reserved cake mix, sugar, butter and nuts with a pastry blender.
Sprinkle over top of pumpkin mixture.
Bake 45 to 50 minutes at 350\u00b0.
Decrease water called for on cake mix box directions to just 2/3 cup of liquid --
Mix remaining ingredients in this recipe, beating not more than 2 minutes on medium.
Bake in 2-9\" loaf pans, which have been well greased and floured -- for about 35 minutes -- .
kes in fluted cake pans per the cake mix instructions. Let
Preheat oven to 375 degrees.
Grease and flour two 8\" round cake pans.
FOR CAKE: Combine cake mix, eggs, water, pumpkin and spices in a large bowl.
Beat for 4-5 minutes.
Stir in the cup of walnuts.
Pour batter evenly into the pans.
Bake for 30-35 minutes or until toothpick inserted in center comes out clean.
Cool before frosting.
FOR FROSTING: In a bowl, combine frosting, and 1/2 tsp cinnamon.
Mix well and frost cake.
Use walnuts for garnish.
Preheat oven to 350 degrees.
Pour dry cake mix into large mixing bowl.
Add eggs and oils.
Mix well.
Add choc or peanut butter chips.
Bake 12-15 minutes or until done. Cool on wire rack. DO NOT OVERBAKE or your cookies will be hard. Store in airtight container.
NOTE* I sometimes use a lemon cake mix and sprinkle cooled cookies with powdered sugar.
Mix cake mix except reserved 1 cup with egg and 1/2 cup melted butter and spread on bottom of 9 x 12-inch cake pan.
In bowl, combine pumpkin, eggs, milk, sugar and pumpkin pie spice.
Mix and pour in cake pan.
Take reserved 1 cup cake mix and add 2 tablespoons melted butter, 1/4 cup sugar and 1/2 teaspoon cinnamon.
Mix until crumbly and sprinkle over pumpkin.
Bake at 400\u00b0 for 15 minutes, then at 350\u00b0 for 45 minutes.
Prepare cake according to package directions. Ingredients are based on the box I used. The recipe editor wouldn't let me say prepare cake mix according to package directions. Use a Bundt pan for best pumpkin shape.
Cool.
Tint frosting with orange food color. Frost cake.
Use green ice cream cone for stem and decorate face with desired candy.
medium bowl put your cake mix,pumpkin pie mix, sugar, eggs,cinnamon, nutmeg
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
Mix cake mix, pumpkin puree, vegetable oil, eggs, and pumpkin pie spice together in a bowl; pour into the prepared pan.
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 20 minutes; remove from oven and cool cake completely.
Beat cream cheese, butter, and vanilla extract together in a bowl until light and creamy. Gradually beat confectioners' sugar into mixture until smooth; spread onto cooled cake.
Mix pumpkin, milk, sugar, eggs, salt and pumpkin pie spice. Grease and flour 9 x 13-inch glass pan.
Pour mixture into glass pan.
Sprinkle cake mix over mixture.
Pour 1 cup melted butter on cake mix.
Sprinkle on nuts.
Bake at 325\u00b0 for 60 minutes.
Mix cake mix (reserve 1 cup), 1 egg and 1/4 cup nuts.
Press the mixture into a greased 9 x 13-inch pan.
Mix pumpkin, 3 eggs, brown sugar, spice and milk.
Pour the mixture over the cake mix crust.
Lastly mix the reserved cup of cake mix, butter, sugar and 1/2 cup nuts.
Place this mixture on top of the pumpkin mixture. Bake at 350\u00b0 for 45 to 50 minutes.
Mix pumpkin filling as directed on the can.
Grease and flour a 9 x 13-inch cake pan.
Pour filling into cake pan.
Take white cake mix and sprinkle over filling; mix into pumpkin filling. Slice margarine over everything.
Preheat oven to 350\u00b0F.
Lightly grease a standard size Bundt pan, 9 x 13-inch baking pan, or two 9-inch cake pans.
In a large bowl, mix together the yellow cake mix, sugar, oil, pumpkin, water, cinnamon and eggs.
Beat until well blended.
Transfer to the baking dish or cake pans.
Bake for 45 minutes.
For glaze, cook together the butter, whipping cream and brown sugar for 3 minutes, stirring.
When slightly cooled, pour over cake.
Mix pie mix, eggs, sugar and milk; pour into cake pan. Sprinkle dry cake mix over the pumpkin mixture.
Pour melted butter over cake mix; top with pecans.
Bake for 1 hour at 350\u00b0.
Divide cake mix in half.
Take 1/2 cake mix and add 1 egg and 1 stick margarine, mix together and pat in sheet cake pan.
Next mix pumpkin pie filling like instructions on can and spread on the first layer.
Mix remaining ingredients together and drop by spoonfuls on second layer.
Bake at 350 degrees 45 to 55 minutes, or until golden brown.
Serve with cool whip.
an aside.
Place the cake mix, pumpkin, eggs, cinnamon, and nutmeg in