Too Cool For School Pumpkin Spice Cake

Too Cool For School Pumpkin Spice Cake

8
Stephanie Suker 2

"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

2 h servings 490 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 490 kcal
  • 24%
  • Fat:
  • 26.9 g
  • 41%
  • Carbs:
  • 59.9g
  • 19%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 450 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease a fluted tube pan (such as a Bundt(R)).
  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

8

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...

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 ...

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, i...

Wonderfully easy and super moist. Great for fall!

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 ...

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...

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