Total TimePrep: 30 min. Bake: 25 min. + cooling
This recipe is the most requested one I get during this holiday. It is amazing! Don’t pass this one up, and yes I agree it makes awesome cupcakes and even tiny trifles. I like to use in small mason jars for that. Enjoy!!!
I absolutely love this love this recipe, I have made it time and time again. It also can be used to make fancy cupcakes.
Great recipe, great flavor! When I told my husband what I was making he tried telling me the only way to eat pumpkin was in pumpkin pie. Needless to say he loved the cake. I will definitely be making this again!
The recipe directions do tell you how to divide the pumpkin and spice, just keep reading.
haven't made this yet as, it requires you to divide 2 things, the canned pumpkin and the spice, but doesn't say in what ratio? divide in half? remove 1/3? What? not real important for the filling, but for the cake, VERY IMPORTANT, as you could end up with a pretty stodgy cake if you add too much pumpkin to the boxed cake mix. any tips here?
I have made this cake many times. I made this last time as cupcakes and filled the middle with a generous dollop of filling on top. As always the reviews were out of this world. Everyone wanted the recipe. Thanks as always for top rate recipe
This is a great recipe. Very light and not too sweet with a great pumpkin flavor. I did use more pumpkin spice than what the instructions states, a little less confectioners sugar, and used no nuts. I had lots of coworkers asking where the recipe came from.
This is a wonderful recipe!! My son asks for it every Thanksgiving.
this is amazing!
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