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Too Cool For School Pumpkin Spice Cake
Too Cool For School Pumpkin Spice Cake
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
120 minutes
Transform a simple box of yellow cake mix into a delectable pumpkin cake topped with buttery pecans for a scrumptious treat!
Ingredients:
  • 1 (18.25 ounce) package yellow cake mix
  • 1 (14.5 ounce) can pure pumpkin
  • 0.75 cup light brown sugar
  • 0.5 cup vegetable oil
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground allspice
  • 0.25 teaspoon ground nutmeg
  • 4 eggs
  • 0.5 cup butter
  • 0.5 cup light brown sugar
  • 0.5 cup chopped pecans, or more to taste
Instructions:
  • Preheat the oven to 350°F (175°C) for baking perfection.
  • Prepare a Bundt® pan by greasing it.
  • In a large mixing bowl, combine cake mix, pumpkin, 3/4 cup brown sugar, vegetable oil, cinnamon, allspice, and nutmeg. Mix with an electric mixer until moistened, about 1 minute. Add eggs and beat for another 2 minutes. Transfer batter to prepared tube pan.
  • In a saucepan over low heat, melt butter with 1/2 cup brown sugar until dissolved; then stir in pecans. Spread half of the pecan mixture over the cake batter.
  • Bake cake in the preheated oven for approximately 1 hour, or until lightly browned at the edges and a toothpick inserted into the center comes out clean.
  • Allow cake to cool in pan for 15 to 20 minutes, then invert onto serving platter. Once completely cooled, drizzle remaining pecan topping over the cake.

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