Too Cool For School Pumpkin Spice Cake

Too Cool For School Pumpkin Spice Cake
Too Cool This recipe covers 13% of your daily requirements of vitamins and minerals. If you have ground cinnamon, pumpkin, pecans, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 2 hours.

Instructions

1
Preheat oven to 350 degrees F (175 degrees C).
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OvenOven
2
Grease a fluted tube pan (such as a Bundt®).
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Frying PanFrying Pan
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.
Ingredients you will need
Vegetable OilVegetable Oil
Brown SugarBrown Sugar
AllspiceAllspice
Cake MixCake Mix
CinnamonCinnamon
PumpkinPumpkin
NutmegNutmeg
EggEgg
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Hand MixerHand Mixer
Mixing BowlMixing Bowl
4
Pour batter into prepared tube pan.
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Frying PanFrying Pan
5
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.
Ingredients you will need
Brown SugarBrown Sugar
ButterButter
PecansPecans
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Sauce PanSauce Pan
6
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.
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ToothpicksToothpicks
OvenOven
7
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.
Ingredients you will need
PecansPecans
Equipment you will use
Frying PanFrying Pan
DifficultyExpert
Ready In2 hrs
Servings10
Health Score4
Dish TypesSide Dish
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