Pumpkin Spice Cake with Candied Pecan Topping

I came up with this recipe a few weeks ago when we were under a heat advisory because it felt like it was 115 degrees here. Despite the weather, I was in the mood for fall and was craving something sweet, so I cranked the AC, lit my fall scented candle, and pulled some random ingredients out of the pantry to bake something. I ended up with this pumpkin spice cake and was super happy with the final result. I took the leftovers (the whole cake except for the piece I ate to taste it) to school to share with my fellow teachers the next day and it got lots of thumbs up, so I decided it was good enough to share here. Now that it’s finally starting to feel like fall, I can’t wait to make this again!


  • 1 box yellow cake mix (I prefer Duncan Hines brand because I think they make the most moist cakes, but you can use any cake mix you prefer)
  • 2 eggs
  • 1/3 cup vegetable oil
  • 1 cup water
  • 1 can pumpkin
  • 2 tablespoons pumpkin pie spice
  • 1 can sweetened condensed milk
  • 2 cups pecans, chopped
  • 1 tablespoon butter
  • 1/4 cup sugar
  • Whipped cream or cool whip (optional)


  • In a large mixing bowl, whisk together cake mix, eggs, oil, and water until well combined.
  • Whisk pumpkin into cake batter a little at a time until mixed well.
  • Add 1 tablespoon of pumpkin pie spice to the batter and mix well.
  • Pour cake batter into a greased 9×13 baking dish and bake at 350 degrees for about 45 minutes (until a toothpick inserted into the center of the cake comes out clean).
  • Once cake is done, poke holes in the cake with a fork so the glaze can sink into the cake.
  • Mix together 1 tablespoon pumpkin pie spice and can of sweetened condensed milk and pour over the cake while it’s still warm.
  • Allow cake to cool completely.
  • While cake cools, chop up 2 cups of pecans.
  • Heat a skillet over medium high heat and melt 1 tablespoon of butter.
  • Add pecans to the melted butter, then sprinkle on sugar.
  • Cook until the pecans starts to get golden brown and sugar begins to form a crust on pecans.
  • Spread the pecan pieces over the top of the cake.
  • Serve with whipped cream (optional, but so good).

2 thoughts on “Pumpkin Spice Cake with Candied Pecan Topping

  1. Hunida October 4, 2019 / 9:48 pm

    Oh wow, that looks sooo scrumptious! What lucky co-workers you have. 🙂 Thanks for sharing!

    Liked by 1 person

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