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too cool for school pumpkin spice cake

(2 ratings)
Cmom02 avatar
Recipe by
Sharon Colyer
@Cmom02
Louisville, KY

I found this recipe at All Recipes probably a year ago & never got around to making it. I guess the name of it challenged me, so I still wanted to make it. It has a glaze with pecans! Yum! And, it is baked in a Bundt pan.

(2 ratings)
yield 12 serving(s)
prep time 15 Min
cook time 1 Hr 25 Min
method Bake

Ingredients For too cool for school pumpkin spice cake

  • 1 pkg
    (18.25 oz.) yellow cake mix
  • 1 can
    (14.5 oz.) pure pumpkin
  • 3/4 c
    light brown sugar, packed
  • 1/2 c
    vegetable oil
  • 1 tsp
    ground cinnamon
  • 1/2 tsp
    ground allspice
  • 1/4 tsp
    ground nutmeg
  • 4 lg
    eggs
  • ********GLAZE********
  • 1/2 c
    butter
  • 1/2 c
    light brown sugar, packed
  • 1/2 c
    chopped pecans, or more to taste

How To Make too cool for school pumpkin spice cake

  • 1
    Preheat oven to 350°F. Grease a fluted tube pan (such as a Bundt).
  • 2
    Place cake mix into a large mixing bowl. Beat in first 6 ingredients with an electric mixer, until cake mix is moistened, about 1 minute. Beat in eggs; continue beating batter for 2 minutes more. Pour batter into prepared tube pan.
  • 3
    ********GLAZE******** Melt butter with 1/2 cups brown sugar, in a saucepan, over low heat, until brown sugar has dissolved; stir in pecans. Spoon half of pecan mixture over cake batter.
  • 4
    Bake cake, until lightly browned at edges, and toothpick tests clean, about 1 hour. Cool cake in pan 15-20 minutes.
  • 5
    Invert cake onto serving platter. Allow cake to cool completely, before drizzling rest of pecan topping over cake. Makes 12 servings. Nutrition: One slice 490 cal, 26.9 g fat (7.7 g sat), 92 mg chol, 450 mg sod, 181 mg potassium, 59.9 g carb, 2 g fiber, 4.9 protein, 42.4 g sugars
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