Description
It's true! Only 2 ingredients to make this moist and delicious pumpkin cake, topped with a nutty brown sugar glaze for more pumpkin flavor.
Ingredients
Units
Scale
Cake
- 1 15.25-ounce box yellow or spice cake mix
- 1 15-ounce can pumpkin
Glaze
- 1/4 cup butter
- 1/4 cup brown sugar
- 1/4 cup heavy whipping cream
- 1/4 cup canned pumpkin
- 1/4 teaspoon pumpkin pie spice
- 1/2 cup chopped pecans
Instructions
Cake
- Preheat the oven to 350˚F, then oil and flour a bundt cake pan.
- Place the cake mix and pie filling together in a large mixing bowl. Stir with an electric mixer, scrape the sides with a spatula to ensure the ingredients are combined, and beat for 2 minutes.
- Spoon the batter evenly into the bundt pan and bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the pan from the oven and let it rest for 10 minutes. Separate the cake from the sides of the pan with a butter knife.
- Turn the cake pan upside down onto a cake cooling rack and let it cool for about 30 minutes.
Glaze
- While baking the cake, place a small saucepan on a stovetop burner and turn the heat on to medium-low.
- Melt the butter in the saucepan.
- Stir in the remaining ingredients and simmer until thickened, adjusting the heat as needed.
- Pour into a bowl and let cool before spooning evenly onto the cooled cake.
Notes
- You can substitute a spice cake mix for the yellow cake mix.
- For moister results, don't overbake the cake.
- Make sure you beat the cake batter on high speed for 2 minutes before baking to achieve the best cake rise.
- After the cake is baked and before removing it from the pan, use a butter knife to carefully loosen the cake from the pan along all sides; this will help it slide out easily without falling apart.
- The batter can be baked in any size cake or cupcake pan, then iced with your favorite frosting; try buttercream or cream cheese frosting colored with pumpkin-orange food dye.
