too cool for school pumpkin spice cake

Name: Too Cool For School Pumpkin Spice Cake
Prep time: 15 min
Cook time: 1 h 25 min
Yield: 12
Cuisine: American
Ingredients: 1 package(s) (18.25 oz.) yellow cake mix; 1 can(s) (14.5 oz.) pure pumpkin; 3/4 cup(s) light brown sugar, packed; 1/2 cup(s) vegetable oil; 1 teaspoon(s) ground cinnamon; 1/2 teaspoon(s) ground allspice; 1/4 teaspoon(s) ground nutmeg; 4 large eggs; ## ********GLAZE********; 1/2 cup(s) butter; 1/2 cup(s) light brown sugar, packed; 1/2 cup(s) chopped pecans, or more to taste

(2 RATINGS)

49 Pinches

Sharon Colyer

Louisville, KY

Updated on Aug 30, 2013

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.

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prep time 15 Min

cook time 1 Hr 25 Min

method Bake

yield 12 serving(s)

Ingredients

1 package (18.25 oz.) yellow cake mix
1 can (14.5 oz.) pure pumpkin
3/4 cup light brown sugar, packed
1/2 cup vegetable oil
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
4 large eggs
********GLAZE********
1/2 cup butter
1/2 cup light brown sugar, packed
1/2 cup chopped pecans, or more to taste

How To Make too cool for school pumpkin spice cake

Step 1

Preheat oven to 350°F. Grease a fluted tube pan (such as a Bundt).

Step 2

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.
Step 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.
Step 4

Bake cake, until lightly browned at edges, and toothpick tests clean, about 1 hour. Cool cake in pan 15-20 minutes.
Step 5

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
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