Search thousands of recipes reviewed by home cooks like you.

Too Cool For School Pumpkin Spice Cake

Too Cool For School Pumpkin Spice Cake

  • Prep

  • Cook

  • Ready In

Stephanie Suker

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!!

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 490 kcal
  • 24%
  • Fat:
  • 26.9 g
  • 41%
  • Carbs:
  • 59.9g
  • 19%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 450 mg
  • 18%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease a fluted tube pan (such as a Bundt(R)).
  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.
  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.
  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.
  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Sarah Jo
19
7/30/2012

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.

NerdBride
4
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.

Tiffers
2
4/30/2014

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!