TOO COOL FOR SCHOOL PUMPKIN SPICE CAKE
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!!
Provided by Stephanie Suker
Categories Squash Recipes
Time 2h
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a fluted tube pan (such as a Bundt®).
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 489.9 calories, Carbohydrate 59.9 g, Cholesterol 83.2 mg, Fat 26.9 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 7.7 g, Sodium 449.9 mg, Sugar 42.4 g
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