how to convert this doctored cake mix recipe using gluten free cake mix?!
thanks
recipe below
What You Need 1 pkg.
(2-layer size) yellow cake mix
1 can (15 oz.) pumpkin, divided
1/2 cup milk
1/3 cup oil
4 eggs
1-1/2 tsp. pumpkin pie spice, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 cup caramel ice cream topping
1/4 cup chopped PLANTERS Pecans
Make It
HEAT oven to 350°F.
BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.
BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.
BEAT cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers.
Answers:
The new gluten free Betty Crocker mixes are great! I've had all of them, and you really can't tell the difference. The cookies are a little on the crumbly side and the brownies on the dense side, but the cake is surprisingly light. My mom has stated that the gluten free bisquick is actually better than the regular pancake mixes. As for the recipe listed, it looks like it would work well. I'm not sure where the previous poster got the idea that spices contain traces of gluten, but McCormick has stated that all their spices are gluten-free unless otherwise listed. The caramel, you may have to look out for, since some types do contain gluten. Personally, I'm not a pumpkin sort of person, but the recipe looks like it has potential.
I have celiac disease.
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it sounds like it will work. cutting the cake layers in half may not work very well, since gluten free baked goods tend to be a bit dry and crumbly, but i haven't tried the new mixes yet, so i'm not sure.
been cooking gluten free for almost 7 years
First off, how strict is your gluten free diet ? My sister is coeliac, she probably couldn't do this recipe because almost ALL spices contain traces of gluten. Also, the caramel and pecans for sure, maybe the canned pumkin and cream cheese...
If it is just a dietary choice, like being vegan, then I would follow the recipe as usual, but substitute your gluten free mix. Make sure it is the same serving size, most GF products are smaller servings. I would adjust milk/oil to follow what is recommended on the package directions. GF mixes usually contain several flours/starches and are very powdery. They don't absorb as much liquid as wheat flour. So start with half the pumkin or maybe reduce the other liquids then adjust until it seems sorta the consistency you usually make.
Other than that, I'd just follow the directions ! sounds delicious !