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!
Pumpkin Spice Cake with Candied Pecan Topping
- In a large mixing bowl, whisk together cake mix, eggs, oil, and water until well combined.
- Whisk pumpkin puree into cake batter a little at a time.
- Add 1 tablespoon 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).
- Remove cake from oven and while it is still warm, poke holes in the cake with a fork so the glaze can sink into the cake better.
- To make the glaze, mix together the can of sweetened condensed milk and 1 tablespoon of pumpkin pie spice.
- Pour glaze over cake while it is still warm and then allow the cake to cool completely.
- While cake cools, make the pecan topping.
- Heat a skillet over medium-high heat and melt 1 tablespoon of butter.
- Add the chopped pecans to the melted butter, then add sugar.
- Cook until the pecans turn golden brown and the sugar forms a crust on the outside of the pecans.
- Spread the candied pecan pieces over the top of the cake.
- Serve with Cool Whip or homemade whipped cream (optional).
- I like to use Duncan Hines cake mixes, because I find that they make the most moist cakes, so I have only tested this recipe with that cake mix brand.