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Too Cool For School Pumpkin Spice Cake

Too Cool For School Pumpkin Spice Cake

Name: Too Cool For School Pumpkin Spice Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 60 min
Yield: 1 cake
Ingredients: 1 (18.25 ounce) package yellow cake mix; 1 (14.5 ounce) can pure pumpkin; ¾ cup light brown sugar; ½ cup vegetable oil; 1 teaspoon ground cinnamon; ½ teaspoon ground allspice; ¼ teaspoon ground nutmeg; 4 eggs; ½ cup butter; ½ cup light brown sugar; ½ cup chopped pecans, or more to taste

Rating: 4.54 stars

13 Ratings
10 Reviews
5 Photos

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!!

By Stephanie Suker

Gallery

Recipe Summary

prep:

15 mins

cook:

1 hr

additional:

45 mins

total:

2 hrs

Servings:

Yield:

1 cake

Nutrition Info

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

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Step 2

Grease a fluted tube pan (such as a Bundt®).
Step 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.
Step 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.
Step 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.
Step 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.

Nutrition Facts

Per Serving:

490 calories; protein 4.9g; carbohydrates 59.9g; fat 26.9g; cholesterol 83.2mg; sodium 449.9mg. Full Nutrition

Reviews (10)

Most helpful positive review

Sarah Jo

07/30/2012

I only made one change--instead of vegetable oil in the cake part of this recipe I used softened butter. Halfway through baking I did cover my cake with a wedge of foil so it would not burn on top. Oh. My. Goodness. This cake is TO. DIE. FOR. I cut wedges of this cake and served it with a dollop of Cool Whip my family and I LOVE this cake. It's absolutely divine. Read More

Helpful

(19)

13 Ratings

5 star values: 10
4 star values: 2
3 star values: 0
2 star values: 0
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Sarah Jo

07/30/2012

Helpful

(19)

NerdBride

11/15/2012

I had some extra pumpkin to use so I figured this would be great. I didn't read the directions well and almost doubled the pumpkin needed though! I had almost all of a can of large pumpkin pie pumpkin and used that instead of the recommended amount of pumpkin. It was AMAZING. This is the best cake I have ever made. I have made it a few more times for other people and they all love it. I did have to let it cook longer though because of the extra moisture but it worked out well. This has become a staple cake recipe for me. Read More

Helpful

(5)

Tiffers

04/30/2014

I made this as submitted except I baked in 9x13" because I don't have a Bundt pan. I put all of the glaze topping over the top of the cake after it had cooled. Thank you for sharing Stephanie it's a keeper! Read More

Helpful

(4)

barbarabp

12/10/2013

Great Hit! Made this to take to funeral nothing left over. Only had 1/2C pumpkin left over from another recipe used that & 1C. pumpkin pie filling. Didn't use much of the topping on bottom of cake wanted to make sure I had enough for top. Came out so moist & beautiful looking. Read More

Helpful

(2)

Cheri Clark

10/21/2014

Wonderfully easy and super moist. Great for fall! Read More

Helpful

(1)

Stephanie Suker

10/24/2014

amazing!! Read More

Helpful

(1)

yummy

04/08/2013

This is delicious and easy. It was very moist. My family devoured it in two days. I didn't make any changes to it and it came out perfectly. What's weird is the picture next to the recipe looks like it has chocolate on top but the recipe doesn't call for it. I guess you could add chocolate chips to the brown sugar glaze that you put on the top. Read More

Helpful

(1)

Val

06/23/2016

Oh so very yummy and moist. Served it with whipped cream and friends said it tasted just like pumpkin pie in cake form. Just be sure to let the brown sugar dissolve into the butter completely. I hurried it a little and the topping was granular but still very yummy. I will be making this again. Read More

Ceiliwack cook

10/27/2014

The cake was great! I used Gluten free yellow cake mix instead and it worked just as great! Thanks for the recipe! Read More

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All Reviews for Too Cool For School Pumpkin Spice Cake

- of Reviews

Too Cool For School Pumpkin Spice Cake

Servings Per Recipe: 12
Calories: 489.9

% Daily Value *

protein: 10 %

carbohydrates: 19 %

dietary fiber: 8 %

fat: 41 %

saturated fat: 38 %

cholesterol: 28 %

vitamin a iu: 113 %

niacin equivalents: 16 %

vitamin b6: 6 %

vitamin c: 3 %

folate: 15 %

calcium: 10 %

iron: 10 %

magnesium: 8 %

potassium: 5 %

sodium: 18 %

thiamin: 13 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.