In an 8"x8" baking dish, whisk together pumpkin puree, evaporated milk, eggs, sugar, and pumpkin spice. Cover the wet mixture with an even layer of cake mix. Drizzle with melted butter.

It's a standard pumpkin spice cake . . . until it's not. This recipe calls for evaporated milk, which recipe developer Posie (Harwood) Brien says gives the cake a delicate crumb. 19.

Two of my recent favs are a two-ingredient pumpkin cake that I found in my recipe box and a four-ingredient coconut macaroon that came from my daughter-in-law’s mother. I make the pumpkin cake in ...

Roll the Cake While It’s Hot. The key to a perfect roll is to work while the pumpkin cake is still warm. As soon as you take it out of the oven, carefully invert it onto a tea towel dusted with ...

Make pumpkin cupcakes. Chrysta’s cake batter recipe can be used to make any cake shape you like, including cupcakes. This cake batter recipe makes approximately 24 cupcakes.

Combine the remaining 1 cup sugar with 1/4 cup water in a small saucepan and stir to moisten the sugar with the water. Place the pan over high heat and swirl occasionally as it comes to a simmer.

The recipe uses a box mix, so it's practically foolproof. And don't let the layers scare you. Just bake the cake in a sheet pan and, after cooling, slice it in half and layer it.

3. Add the angel food cake mix. (Sprinkle it slowly down the side of the bowl, or it will settle over everything within a 2-foot radius.) 4. Using a rubber scraper, gently fold the pumpkin into ...