Too Cool For School Pumpkin Spice Cake

Too Cool For School Pumpkin Spice Cake Recipe

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Sharon Colyer


I found this recipe at All Recipes probably a year ago & never got around to making it. I guess the name of it challenged me, so I still wanted to make it. It has a glaze with pecans! Yum! And, it is baked in a Bundt pan.

★★★★★ 2 votes
15 Min
1 Hr 25 Min


1 pkg
(18.25 oz.) yellow cake mix
1 can(s)
(14.5 oz.) pure pumpkin
3/4 c
light brown sugar, packed
1/2 c
vegetable oil
1 tsp
ground cinnamon
1/2 tsp
ground allspice
1/4 tsp
ground nutmeg
4 large


1/2 c
1/2 c
light brown sugar, packed
1/2 c
chopped pecans, or more to taste

How to Make Too Cool For School Pumpkin Spice Cake


  • 1Preheat oven to 350°F. Grease a fluted tube pan (such as a Bundt).
  • 2Place cake mix into a large mixing bowl. Beat in first 6 ingredients with an electric mixer, until cake mix is moistened, about 1 minute. Beat in eggs; continue beating batter for 2 minutes more. Pour batter into prepared tube pan.
  • 3********GLAZE********
    Melt butter with 1/2 cups brown sugar, in a saucepan, over low heat, until brown sugar has dissolved; stir in pecans. Spoon half of pecan mixture over cake batter.
  • 4Bake cake, until lightly browned at edges, and toothpick tests clean, about 1 hour. Cool cake in pan 15-20 minutes.
  • 5Invert cake onto serving platter. Allow cake to cool completely, before drizzling rest of pecan topping over cake. Makes 12 servings.

    Nutrition: One slice 490 cal, 26.9 g fat (7.7 g sat), 92 mg chol, 450 mg sod, 181 mg potassium, 59.9 g carb, 2 g fiber, 4.9 protein, 42.4 g sugars

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About Too Cool For School Pumpkin Spice Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American