Too Cool For School Pumpkin Spice Cake
★★★★★ 2 votes5
1 pkg(18.25 oz.) yellow cake mix
1 can(s)(14.5 oz.) pure pumpkin
3/4 clight brown sugar, packed
1/2 cvegetable oil
1 tspground cinnamon
1/2 tspground allspice
1/4 tspground nutmeg
1/2 clight brown sugar, packed
1/2 cchopped pecans, or more to taste
How to Make Too Cool For School Pumpkin Spice Cake
- Preheat oven to 350°F. Grease a fluted tube pan (such as a Bundt).
- Place 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.
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.
- Bake cake, until lightly browned at edges, and toothpick tests clean, about 1 hour. Cool cake in pan 15-20 minutes.
- Invert 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