"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!!" — Stephanie
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1 (18.25 ounce) package
yellow cake mix
1 (14.5 ounce) can
light brown sugar
light brown sugar
chopped pecans, or more to taste
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Too Cool For School Pumpkin Spice Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 242
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