This cake is essentially my pumpkin spice cake recipe, which can be found here. Except in boxed form! I spotted a gluten free non-gmo pumpkin cake mix at the store a while back. I decided to buy it just for a time when maybe I needed to make something quickly. Well that time came sooner than later!
My daughter needed a couple of treats to bring to her homeschool program this week since there are a few birthday celebrations. I decided to go ahead and try out the mix I bought: Sun Flour Mills Pumpkin Cake Mix.
I have to say, this is probably the first box mix that I was pleased with. Granted, I've only ever tried maybe three or four mixes.
I would definitely buy it again to have on hand for those moments when you need something quick.
So here's what I did:
I followed the directions on the box and combined all the ingredients (including 3 organic eggs) and I used an electric hand mixer to blend everything well. One thing I did add extra was more pumpkin spice (by Spicely) because we like a lot of spice.
This makes a lot of cake! My daughter wanted cupcakes, because who doesn't? I only have one cupcake pan that makes 12 cupcakes. This mix states it makes 32 cupcakes. So I used a round cake pan for the rest of the batter.
*One thing to note about this mix is that it rises pretty high. My cupcakes almost overflowed, which resulted in some crispy edges that my daughter really enjoyed.
1/2 cup softened butter (I used organic earth balance)
8 oz softened cream cheese (I used daiya dairy-free cream cheese)
2 cups organic powdered sugar
2 tsp vanilla extract
Combine and beat on low speed until light and fluffy.
Tip: Have a cute helper assist you with the icing of the cupcakes!