PUMPKIN SPICE CAKE
I originally got this recipe from verybestbaking.com. It was posted there in the swapped recipes by L.Terrell. I have made a few adjustments to the original recipe and I often double the praline topping because it's so good. It's very yummy and very easy!
Provided by Nanita
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Generously grease bundt pan (be sure to use a larger bundt pan because there will be a lot of batter).
- In a large bowl, combine cake mix, pumpkin, brown sugar, oil, and pumpkin pie spice.
- Beat with mixer for 1 minute.
- Add eggs, beat for 2 minutes more.
- Prepare topping* by melting butter with brown sugar in small saucepan.
- Remove from heat and add nuts.
- Pour half of the cake batter into greased bundt pan.
- Pour small amount of topping mixture on top of the cake batter, all the way around (be careful to keep in the center and not get close to the side or middle of the pan).
- Pour the rest of the cake batter into the pan.
- Bake cake at 350°F for 45 minutes to 1 hour.
- Cool in pan on wire rack for 15 minutes, then invert onto plate.
- When cake is completely cool, re-warm remaining topping and drizzle remaining topping on cake.
- *The topping instructions aren't very specific and you really don't have to cook it a long time, just until the sugar and butter are melted and bubbling.
Nutrition Facts : Calories 484.6, Fat 26.6, SaturatedFat 7.1, Cholesterol 83.2, Sodium 378, Carbohydrate 59, Fiber 1.1, Sugar 41.4, Protein 4.9
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[email protected]Pumpkin spice is my favorite fall flavor. This cake looks like the perfect way to celebrate the season.
Nour Khazaal
[email protected]This cake looks delicious. I'm going to bookmark this recipe and try it soon.
Patrick Gianan
[email protected]I'm making this cake for my Thanksgiving dinner. I'm sure it will be a hit!
Sarwar Sarwar
[email protected]This cake is beautiful! I can't wait to try it.
MD sugar MD sugar
[email protected]I'm allergic to nuts, so I substituted sunflower seeds for the walnuts in the recipe. The cake turned out great!
Polas Polas
[email protected]This cake is the perfect fall dessert. It's moist, flavorful, and has just the right amount of spice.
Ajak Magok
[email protected]I followed the recipe exactly, but my cake didn't rise properly. I'm not sure what I did wrong.
Mykhailo Fomenko
[email protected]The cake was a bit dry for my taste, but the frosting was delicious.
Sujon Hawladar
[email protected]This cake is so easy to make, and it always turns out perfect. I love that I can use canned pumpkin, which makes it a great recipe to have on hand for last-minute gatherings.
Sheikh Siam
[email protected]I'm not usually a fan of pumpkin spice, but this cake was surprisingly delicious. The spices were perfectly balanced, and the cake was moist and fluffy.
Safdar Puthan
[email protected]This pumpkin spice cake was a hit with my family! The cake was moist and flavorful, and the cream cheese frosting was the perfect finishing touch. I will definitely be making this cake again.