PUMPKIN SOCK-IT-TO-ME CAKE & BUTTER MAPLE GLAZE

Pumpkin Sock-It-To-Me Cake & Butter Maple Glaze image

Provided by Diane Atherton

Time 1h15m

Number Of Ingredients 21

1 yellow cake mix (15.25 oz)
1/2 c brown sugar, firmly packed
1 tsp cinnamon, ground
1/4 tsp nutmeg
2/3 c vegetable oil
1 c sour cream
4 large eggs
1 can(s) pure pumpkin (15 oz)
1/2 c raisins, optional (don't soak, cake is very moist)
FILLING
1/2 c chopped pecans
3 Tbsp brown sugar
2 tsp cinnamon, ground
BROWNED BUTTER MAPLE GLAZE
2 Tbsp butter
1/4 c brown sugar
2 Tbsp buttermilk
1 Tbsp pure maple syrup
1/2 tsp butter flavoring
1 1/2 c powdered sugar
add'l buttermilk if needed

Steps:

1. Preheat oven to 350 degrees. Grease and flour Bundt pan (at least a 10 cup Bundt pan).
2. Whisk together cake mix, brown sugar, cinnamon, and nutmeg in a large bowl of the mixer. Make a "well"; add oil, sour cream, eggs, and pumpkin. Blend on low speed for about 30 seconds. Beat at medium speed for 2 minutes. Stir in raisins.
3. Pour 1/2 of batter into a prepared Bundt pan. Add filling ingredients to a bowl and mix well. Sprinkle filling evenly over batter.
4. Pour remaining batter on top.
5. Bake for 1 hour or until a toothpick inserted in the center comes out clean. Remove from oven and let cool on a rack for 10 to 15 minutes. Invert onto large plate; cool completely and then glaze. For best results, let the cake sit overnight before diving in!
6. GLAZE: Brown butter in a saucepan over medium heat just until a deep golden brown. Watch closely as the butter can burn quickly. Remove from heat once you've reached the desired color.
7. Stir in brown sugar and buttermilk and return to heat; reduce heat. Stir until sugar is completely dissolved and no longer grainy. Stir in maple and butter flavoring; set aside to cool.
8. Add powdered sugar; stir until creamy. If the glaze seems too thick, add additional buttermilk or milk until desired consistency.