Wednesday, November 12, 2008


This cake was even better the next day. Just re-warm the glaze each time you use it.
This cake is, definately, not one of the healthier recipes.

1 (18oz.) box yellow cake mix
1 (15oz.) can pumpkin
3/4 cup brown sugar, lightly packed
1/2 cup canola oil
2 tsp. pumpkin pie spice
4 eggs

1 cup butter
1 cup brown sugar
1 cup chopped pecans

Preheat oven to 350. Grease a large bundt pan. In a large bowl mix together cake mix, pumpkin, brown sugar, oil and pumpkin pie spice. Beat with a mixer for 1 minute. Add eggs, beat for 2 minutes. Prepare topping by melting butter with the brown sugar in a small saucepan. Remove from heat and add nuts. Pour half of cake batter in greased bundt pan. Pour small amount of topping mixture on top of the cake batter, all the way around. Try not to let it touch the sides of the pan. Pour the rest of the batter into pan. Bake cake for 45 minutes to 1 hour. Cool in pan on wire rack for 15 minutes. Invert on cake plate. When cake is completely cool,re-warm remaining topping and drizzle over cake.

I drizzle over each slice rather than the whole cake.

recipe from


Not all recipes are originals created by me. They are just recipes that I have enjoyed and want to share with others. However, I may have adjusted recipes according to my taste.