Pumpkin Spice Cake Recipe

Name: Pumpkin Spice Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (18 ounce) box yellow cake mix; 1 (15 ounce) can pumpkin; 3/4 cup brown sugar, lightly packed; 1/2 cup canola oil; 2 teaspoons pumpkin pie spice; 4 eggs; FOR GLAZE; 1/2 cup butter; 1/2 cup brown sugar, lightly packed; 1/2 cup pecans, chopped fine

Servings: persons

1
Preheat oven to 350u00b0F.
2
Generously grease bundt pan (be sure to use a larger bundt pan because there will be a lot of batter).
3
In a large bowl, combine cake mix, pumpkin, brown sugar, oil, and pumpkin pie spice.
4
Beat with mixer for 1 minute.
5
Add eggs, beat for 2 minutes more.
6
Prepare topping* by melting butter with brown sugar in small saucepan.
7
Remove from heat and add nuts.
8
Pour half of the cake batter into greased bundt pan.
9
Pour small amount of topping mixture on top of the cake batter, all the way around (be careful to keep in the center and not get close to the side or middle of the pan).
10
Pour the rest of the cake batter into the pan.
11
Bake cake at 350u00b0F for 45 minutes to 1 hour.
12
Cool in pan on wire rack for 15 minutes, then invert onto plate.
13
When cake is completely cool, re-warm remaining topping and drizzle remaining topping on cake.
14
*The topping instructions aren't very specific and you really don't have to cook it a long time, just until the sugar and butter are melted and bubbling.

967

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (18 ounce) box yellow cake mix, 1 (15 ounce) can pumpkin, 3/4 cup brown sugar, lightly packed, 1/2 cup canola oil, and more.

Yes, Pumpkin Spice Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Spice Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions