Too Cool For School Pumpkin Spice Cake Recipe - Allrecipes.com
Too Cool For School Pumpkin Spice Cake Recipe
  • READY IN 2 hr

Too Cool For School Pumpkin Spice Cake

Recipe by  

"I found this recipe in the teacher's lounge. An unnamed source placed copies of this recipe on a table. It is so delicious and very moist!!"

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Ingredients Edit and Save

Original recipe makes 1 cake Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr
  • READY IN

    2 hrs

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease a fluted tube pan (such as a Bundt®).
  3. Place cake mix into a large mixing bowl. Beat in pumpkin, 3/4 cup brown sugar, vegetable oil, cinnamon, allspice, and nutmeg with an electric mixer until cake mix is moistened, about 1 minute. Beat in eggs; continue beating batter for 2 more minutes. Pour batter into prepared tube pan.
  4. Melt butter with 1/2 cup brown sugar in a saucepan over low heat until brown sugar has dissolved; stir in pecans. Spoon half the pecan mixture over the cake batter.
  5. Bake cake in the preheated oven until lightly browned at the edges and a toothpick inserted into the center of the cake comes out clean, about 1 hour.
  6. Cool cake in pan for 15 to 20 minutes, then invert cake onto serving platter. Allow cake to cool completely before drizzling the remaining half of the pecan topping over the cake.
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Reviews More Reviews

Jul 30, 2012

I only made one change--instead of vegetable oil in the cake part of this recipe, I used softened butter. Halfway through baking, I did cover my cake with a wedge of foil so it would not burn on top. Oh. My. Goodness. This cake is TO. DIE. FOR. I cut wedges of this cake and served it with a dollop of Cool Whip, my family and I LOVE this cake. It's absolutely divine.

 
Nov 15, 2012

I had some extra pumpkin to use, so I figured this would be great. I didn't read the directions well and almost doubled the pumpkin needed though! I had almost all of a can of large pumpkin pie pumpkin and used that instead of the recommended amount of pumpkin. It was AMAZING. This is the best cake I have ever made. I have made it a few more times for other people, and they all love it. I did have to let it cook longer though because of the extra moisture, but it worked out well. This has become a staple cake recipe for me.

 
Apr 30, 2014

I made this as submitted except I baked in 9x13" because I don't have a Bundt pan. I put all of the glaze topping over the top of the cake after it had cooled. Thank you for sharing Stephanie, it's a keeper!

 
Oct 21, 2014

Wonderfully easy and super moist. Great for fall!

 
Dec 10, 2013

Great Hit! Made this to take to funeral, nothing left over. Only had 1/2C pumpkin left over from another recipe, used that & 1C. pumpkin pie filling. Didn't use much of the topping on bottom of cake, wanted to make sure I had enough for top. Came out so moist & beautiful looking.

 
Oct 24, 2014

amazing!!

 
Apr 08, 2013

This is delicious and easy. It was very moist. My family devoured it in two days. I didn't make any changes to it and it came out perfectly. What's weird is the picture next to the recipe looks like it has chocolate on top, but the recipe doesn't call for it. I guess you could add chocolate chips to the brown sugar glaze that you put on the top.

 
Oct 27, 2014

The cake was great! I used Gluten free yellow cake mix instead and it worked just as great! Thanks for the recipe!

 

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Nutrition

  • Calories
  • 490 kcal
  • 24%
  • Carbohydrates
  • 59.9 g
  • 19%
  • Cholesterol
  • 92 mg
  • 31%
  • Fat
  • 26.9 g
  • 41%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 4.9 g
  • 10%
  • Sodium
  • 450 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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