Too Cool For School Pumpkin Spice Cake

Too Cool For School Pumpkin Spice Cake Recipe

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Sharon Colyer

By
@Cmom02

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.

Rating:

★★★★★ 2 votes

Serves:
12
Prep:
15 Min
Cook:
1 Hr 25 Min
Method:
Bake

Ingredients

  • 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
    eggs
  • ********GLAZE********

  • 1/2 c
    butter
  • 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

Step-by-Step

  1. Preheat oven to 350°F. Grease a fluted tube pan (such as a Bundt).
  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.
  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.
  4. Bake cake, until lightly browned at edges, and toothpick tests clean, about 1 hour. Cool cake in pan 15-20 minutes.
  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

Printable Recipe Card

About Too Cool For School Pumpkin Spice Cake

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




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