Pumpkin Pie Spice Cake

Fall is my most favorite season! The weather is nice and crisp, it's comfortable to bundle up with a fuzzy blanket, and October is the month where the world becomes the land of pumpkin spice everything! Yum!! And to celebrate the arrival of lovely fall weather I'm going to share one of my top favorite WASC cake flavors - Pumpkin Pie Spice Cake!! I hope you enjoy!!

To begin this recipe, pour 1 box of Duncan Hines Classic Yellow cake mix into a large mixing bowl.

Next, add 1 cup of all purpose flour to the bowl. I like to use unbleached all purpose flour.

Next add 1 cup of granulated sugar.

Add 3/4 teaspoon of salt.

Add 2 teaspoons of McCormick brand pumpkin pie spice to the bowl.

Use a wire whisk to mix all of the dry ingredients together. Be sure to break up any clumps of cake mix. Set bowl aside.

In a separate smaller bowl, add 3 whole eggs.

Next, add 1 cup of 100% pure pureed pumpkin. I like to use Libby's canned 100% pumpkin puree. Do not use pumpkin pie filling which has spice and sugar already added.

Next, add 1 1/3 cups of water to the bowl.

Add 3 tablespoons of vegetable oil.

Add 2 teaspoons of pure vanilla extract. I like to use McCormick brand.

Whisk all wet ingredients together until well blended.

And pour the wet ingredients into the dry ingredients bowl.

Using an electric mixer, mix the ingredients on low speed for about 30 seconds, then increase speed to medium and blend for another 30 seconds to a minute, until ingredients are well blended.

For cupcakes, bake 350 degrees until done.

For cakes, bake 335 degrees F for a more level cake (or 350 F for quicker baking), until done.

After removing baked cupcakes or cake from the oven, once the cake or cupcakes have cooled to a warm temperature (just slightly warmer than lukewarm), place a piece of plastic saran wrap over them to lock in moisture.

And that's how you make this delicious fall favorite! I hope you have enjoyed this tutorial! God bless!!

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