Type what you have

Ingredients

• ✓ spice cake mix
• pumpkin

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
3. 3 Stir together cake mix and pumpkin in a large bowl until well blended.
4. 4 Drop rounded tablespoonfuls of dough 2 inches apart on the prepared cookie sheets.
5. 5 Bake in the preheated oven until centers are set and edges fell firm, 18 to 20 minutes. Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

By CARRUTH

Ingredients

• ✓ spice cake mix
• pumpkin puree
• cinnamon chip
• pecan

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line 18 muffin cups with paper liners.
2. 2 Mix spice cake mix, pumpkin purée, and cinnamon chips together in a bowl until cake mix is completely moistened; add nuts and stir. Spoon the batter into prepared muffin cups to about 2/3 full.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By C. Davidson

Ingredients

• ✓ spice cake mix
• applesauce
• egg
• vegetable oil
• nut
• vanilla frosting
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 13x9-inch pan.
2. 2 Make cake: Beat cake mix, applesauce, eggs, and oil in a large bowl with an electric mixer at medium speed for 2 minutes. Stir in nuts until combined. Pour into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, about 40 minutes. Cool in the pan for 15 minutes before inverting onto a cooling rack. Turn cake right-side up and allow to cool completely.
4. 4 Make frosting: Combine vanilla frosting and cinnamon in a medium bowl; stir until blended.
5. 5 Spread frosting over cooled cake.

By Duncan HinesR Canada

Ingredients

• ✓ spice cake mix
• egg
• vegetable oil
• raisin
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat cake mix, eggs, and oil together in a bowl to form a thick batter. Fold raisins and walnuts into batter; drop by large spoonfuls onto a baking sheet.
3. 3 Bake in the preheated oven until tops are no longer moist, 9 to 12 minutes.

By maccordeiro

Ingredients

• ✓ spice cake mix
• white sugar
• pumpkin
• egg
• milk
• chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan and 24 mini-muffin cups.
2. 2 Stir cake mix and sugar together in a large bowl. Beat pumpkin, eggs, and milk with the cake mix mixture until you have a smooth batter. Stir chocolate chips through the batter.
3. 3 Drop batter into prepared muffin cups with a small cookie scoop. Pour remaining batter into greased bread pan.
4. 4 Bake muffins in preheated oven until tops of muffins are golden and spring back when lightly pressed, 12 to 14 minutes.
5. 5 Bake bread in preheated oven until top is golden and springs back when lightly pressed, 55 to 60 minutes.

By CGT

Ingredients

• ✓ spice cake mix
• butterscotch pudding mix
• egg
• water
• vegetable oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
2. 2 In large mixing bowl, combine spice cake, butterscotch pudding mix, eggs, water and oil. Beat with an electric mixer for 4 minutes.
3. 3 Pour into prepared Bundt pan, and bake at 350 degrees F (175 degrees C), for 55 to 60 minutes, or until cake tests done. Allow cake to cool 15 minutes before serving.

By Sonja

Ingredients

• ✓ spice cake mix
• all-purpose flour
• egg
• vegetable oil
• molasses
• ginger
• nonpareil
• vanilla icing

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine cake mix, flour, eggs, oil, molasses, and ginger in a large bowl (mixture will be soft). Refrigerate 2 hours.
3. 3 Place dough on a lightly floured surface; cover with waxed paper. Roll out dough to 1/4-inch thickness. Cut with a gingerbread man cookie cutter. Place 3 inches apart on an ungreased cookie sheet. Decorate with nonpareil sprinkles.
4. 4 Bake in the preheated oven for 8 to 10 minutes, or until edges start to brown. Remove immediately to a cooling rack.
5. 5 Place icing in zip-top freezer bag. Snip the tip off one corner to make a small hole. Pipe a face and ruffles onto each cookie.

By Duncan HinesR Canada

Ingredients

• ✓ spice cake mix
• cooking spray
• pumpkin

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Generously spray a 9x13-inch baking pan with cooking spray.
3. 3 Mix cake mix and pumpkin together in a large bowl until well combined; spread evenly in the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
5. 5 Cool and serve.

By Chickentarian

Ingredients

• ✓ spice cake mix
• pumpkin puree
• milk
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Mix cake mix and pumpkin puree in a bowl until combined. Add milk if consistency is too thick, although you want it to be somewhat thick. Mix in chocolate chips.
3. 3 Drop medium scoops of dough 2 inches apart onto the prepared baking sheets.
4. 4 Bake in the preheated oven until edges are golden, 15 to 18 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

By FELKY

Ingredients

• ✓ spice cake mix
• tomato soup
• milk
• egg
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan and set aside.
2. 2 Whisk cake mix, tomato soup, milk, eggs. and cinnamon together in a bowl until well combined. Pour into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 33 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

By Yoly

Ingredients

• ✓ spice cake mix
• tomato soup
• water
• egg
• canola oil
• carrot
• pecan
• confectioners' sugar
• lemon juice

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 10-inch Bundt® pan.
2. 2 In a bowl, mix together the cake mix, tomato soup, water, eggs, canola oil, carrot, and pecans until the mixture forms a smooth batter. Pour the batter into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean, about 45 minutes. Invert the pan and turn the cake out onto a cooling rack; cool to room temperature.
4. 4 In a bowl, mix together the confectioners' sugar with lemon juice until smooth; drizzle glaze over cake.

By linuo yeye

Ingredients

• ✓ spice cake mix
• pumpkin puree
• chocolate chip
• nutmeg
• cinnamon
• ginger
• sugar
• confectioners' sugar
• milk
• vanilla extract

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Mix spice cake mix, pumpkin puree, chocolate chips, nutmeg, cinnamon, ginger, and white sugar in a large bowl until just combined. Roll dough into 1-inch balls and place 1 inch apart onto ungreased baking sheets.
3. 3 Bake in the preheated oven until golden brown, 11 to 13 minutes.
4. 4 Mix confectioners' sugar, milk, and vanilla extract together in a bowl until smooth, adding more milk if needed. Drizzle sugar mixture over warm cookies.

By Lynne Vangheluwe Frantz

Ingredients

• ✓ spice cake mix
• apple
• pecan
• coconut
• currant
• egg
• brown sugar
• vanilla extract
• butter
• apple butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease bottoms of two 9 inch round layer cake pans.
2. 2 In a large bowl, mix the spice cake mix, dried apples, pecans, coconut, currants, eggs, brown sugar, vanilla extract and butter. Pour the mixture into the cake pans.
3. 3 Bake in the preheated oven 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
4. 4 Split each cake layer into four sections. Spread apple butter between the sections and reassemble layers.

By Sara

Ingredients

• ✓ spice cake mix
• cooking spray
• apple pie filling
• caramel sauce
• butter
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
2. 2 Spread apple pie filling in an even layer in the pan. Drizzle caramel sauce evenly over apples. Sprinkle with cake mix. Drizzle with melted butter. Sprinkle with walnuts.
3. 3 Bake in the preheated oven until cake is golden and top is bubbling, 50 to 55 minutes. Let cool at least 15 minutes. Serve warm or at room temperature.

By Pam Lolley

Ingredients

• ✓ spice cake mix
• cooking spray
• pumpkin puree
• pumpkin pie spice
• powdered sugar
• almond milk
• pumpkin pie spice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray donut pans with nonstick cooking spray. Set aside.
2. 2 Mix cake mix, pumpkin, and pumpkin pie spice together in a large bowl until well combined.
3. 3 Fill a pastry bag with the mixture and fill greased donut cups halfway full.
4. 4 Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 10 to 12 minutes. Cool on a wire rack.
5. 5 While donuts cool, mix powdered sugar, almond milk, and pumpkin pie spice for glaze together until smooth.
6. 6 Dip donuts in glaze and place back on the wire rack until set, 5 to 6 minutes.

By Yoly

Ingredients

• ✓ spice cake mix
• white sugar
• egg
• evaporated milk
• pumpkin puree
• cinnamon
• salt
• clove
• pumpkin pie spice
• margarine
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
2. 2 Blend together the sugar, eggs, evaporated milk, pumpkin, cinnamon, salt, clove and pie spice. Pour into baking dish.
3. 3 Spread dry cake mix over pumpkin mixture. Sprinkle with cinnamon, margarine and chopped nuts.
4. 4 Bake for 60 minutes or until knife inserted comes out clean. Serve with whipped cream if desired.

By Paula

Ingredients

• ✓ spice cake mix
• butter
• pudding
• egg
• pumpkin puree
• milk
• oil
• pumpkin spice
• neufchatel cheese
• powdered sugar
• vanilla extract
• salt
• pumpkin spice baking morsel

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Microwave butter in a bowl for 30 seconds and stir. Continue to microwave at 10-second intervals until butter is completely melted. Set aside to cool while you prepare the cake.
3. 3 Combine cake mix, eggs, pumpkin, milk, oil, and pumpkin spice in a bowl. Beat with a hand mixer until batter is well combined. Pour into the greased baking dish.
4. 4 Combine melted butter and Neufchatel cheese in a bowl; beat with a hand mixer until well incorporated, 3 to 4 minutes. Mix in powdered sugar, 1/2 cup at a time, until well combined. Add vanilla and salt; mix to combine. Drop spoonfuls of Neufchatel mixture onto the cake batter. Swirl mixture with a knife. Sprinkle pumpkin spice chips on top.
5. 5 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 38 to 42 minutes. Remove from the oven and transfer to a wire rack. Cool completely before removing from the baking dish.

By Yoly

Ingredients

• ✓ spice cake mix
• apple pie filling
• sugar
• cinnamon
• nutmeg
• allspice
• butter
• pecan

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C.)
2. 2 Pour apple pie filling into a 9x13-inch baking dish.
3. 3 Whisk sugar, cinnamon, nutmeg, and allspice together in a small bowl until well combined; sprinkle over pie filling. Cover filling with dry cake mix; dot with butter, then scatter pecans on top.
4. 4 Bake in the preheated oven until top is browned and filling bubbles on the sides, 45 to 60 minutes.

By Marcia L Cainion

Ingredients

• ✓ spice cake mix
• cooking spray
• pumpkin
• egg
• applesauce
• vanilla extract
• cinnamon
• nutmeg
• clove

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly coat 2 baking sheets with cooking spray.
2. 2 Beat pumpkin, eggs, applesauce, and vanilla extract together in a bowl until well combined; stir in cake mix, cinnamon, nutmeg, and cloves until well blended and creamy. Drop dough by spoonfuls onto the prepared baking sheets.
3. 3 Bake in the preheated oven until tops are firm when lightly pressed, 8 to 10 minutes. Cool on wire racks.

By chernobletink

Ingredients

• ✓ spice cake mix
• vanilla pudding
• pumpkin puree
• water
• vegetable oil
• egg
• pumpkin pie spice
• milk
• cheesecake flavor instant pudding and pie filling
• whipped topping
• pecan
• toffee bit

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-baking dish.
2. 2 Combine cake mix, vanilla pudding mix, pumpkin, water, oil, eggs, and pie spice in a large mixing bowl; pour into the prepared dish.
3. 3 Bake in the preheated oven for 45 to 50 minutes. Allow to cool to room temperature on a wire rack. Cut the cake into 1-inch cubes.
4. 4 Whisk milk and cheesecake pudding mix together in a bowl. Allow to set, about 2 minutes. Fold whipped topping into pudding mixture.
5. 5 Layer 1/3 of the cake cubes into the bottom of a large bowl; top with 1/3 of the cream mixture and sprinkle with 1/3 of the pecans and toffee bits.
6. 6 Repeat layering until all ingredients are uses. cover and refrigerate for at least 1 hour before serving.

By Stacey Lynch

Ingredients

• ✓ spice cake mix
• pumpkin puree
• evaporated milk
• egg
• brown sugar
• white sugar
• cinnamon
• ginger
• salt
• clove
• pecan
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
2. 2 Combine pumpkin, evaporated milk, eggs, brown sugar, and white sugar together in a large bowl. Stir in cinnamon, ginger, salt, and cloves. Pour into the prepared pan. Sprinkle dry cake mix evenly over mixture. Sprinkle pecans evenly on top. Drizzle with butter.
3. 3 Bake in the preheated oven until golden, about 50 to 60 minutes. Let cool.

By Carolyn Busch

Ingredients

• ✓ spice cake mix
• cooking spray
• caramel topping
• egg
• vegetable oil
• water
• banana
• almond extract
• sweetened condensed milk
• evaporated milk
• egg
• milk
• cream cheese
• almond extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup fluted tube pan (such as Bundt) with cooking spray. Pour 11 ounces caramel topping into the prepared pan. Spray a sheet of aluminum foil with cooking spray.
2. 2 Beat cake mix, 3 eggs, oil, and water together in a bowl with an electric mixer on low speed for 30 seconds; increase speed to medium and beat for 2 minutes more, occasionally scraping down the sides of the bowl. Mix banana and 1/2 teaspoon almond extract into batter; pour batter into the prepared pan.
3. 3 Beat sweetened condensed milk, evaporated milk, 5 eggs, milk, cream cheese, and 1 teaspoon almond extract together in a bowl using an electric mixer until smooth; pour over cake batter. Cover the fluted tube pan tightly with prepared aluminum foil, sprayed-side down. Set the fluted tube pan into a large baking dish and fill the baking dish with about 2 inches of water, creating a water bath.
4. 4 Bake in the preheated oven for 2 hours. Remove the fluted tube pan from water and allow to cool for 15 minutes. Remove aluminum foil and invert cake onto a serving dish, allowing caramel topping to flow down the sides of cake.
5. 5 Cool cake to room temperature and refrigerate, 8 hours to overnight. Drizzle remaining caramel sauce over cake before serving.

By sparklyspatula