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).

Published by Christina Wallace

Hey, y’all! I’m Christina - a wife, mama, and small town Southern girl. I love cooking, entertaining, and decorating our home on Blueberry Hill. My favorite things are rainy days, good books, old furniture with chippy paint, vintage Pyrex, handwritten recipes, porch swings, sweet tea, and old church cookbooks. Thanks for checking out my blog! In this space, you will find my favorite recipes, some of our DIY home projects, and lots of our family adventures. I hope you enjoy it and come back often to see what’s new on Blueberry Hill!

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