Too Cool For School Pumpkin Spice Cake Recipe

Name: Too Cool For School Pumpkin Spice Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (18.25 ounce) package yellow cake mix; 1 (14.5 ounce) can pure pumpkin; 3/4 cup light brown sugar; 1/2 cup vegetable oil; 1 teaspoon ground cinnamon; 1/2 teaspoon ground allspice; 1/4 teaspoon ground nutmeg; 4 eggs; 1/2 cup butter; 1/2 cup light brown sugar; 1/2 cup chopped pecans, or more to taste

Servings: persons

1 (18.25 ounce) package yellow cake mix
1 (14.5 ounce) can pure pumpkin
3/4 cup light brown sugar
1/2 cup vegetable oil
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
4 eggs
1/2 cup butter
1/2 cup light brown sugar
1/2 cup chopped pecans, or more to taste

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.

970

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 (18.25 ounce) package yellow cake mix, 1 (14.5 ounce) can pure pumpkin, 3/4 cup light brown sugar, 1/2 cup vegetable oil, and more.

Yes, Too Cool For School 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.

Too Cool For School Pumpkin Spice Cake

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