Pumpkin Spice Cake
Don't wait for the holidays to make this easy pumpkin spice cake, it's too good not to enjoy year-round!
1 (18.25-ounce) package yellow cake mix
3/4 cup granulated sugar
1/2 cup vegetable oil
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 (16-ounce) can pumpkin purée
1/2 cup butter or margarine
1/2 cup brown firmly packed sugar
1/2 cup pecans, chopped
- Preheat oven to 350°F (175°C).
- Combine yellow cake mix, 3/4 cup sugar, oil, cinnamon, allspice, nutmeg, and canned pumpkin in a mixer bowl and beat for 1 minute. Pour into a greased and floured 9-inch square pan.
- In a small saucepan, combine butter and 1/2 cup brown sugar; heat until melted and smooth. Stir in toasted, chopped pecans. Spread half of the glaze over the batter to within 1-inch of the edge.
- Bake until the cake is done, about 1 hour. Cool in the pan for 15 minutes then invert onto a serving plate and top with the remaining glaze.
Makes 9 servings.