Too Cool For School Pumpkin Spice Cake Recipes

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TOO COOL FOR SCHOOL PUMPKIN SPICE CAKE



Too Cool For School Pumpkin Spice Cake image

I found this recipe in the teacher's lounge. An unnamed source placed copies of this recipe on a table. It is so delicious and very moist!!

Provided by Stephanie Suker

Categories     Squash Recipes

Time 2h

Yield 12

Number Of Ingredients 11

1 (18.25 ounce) package yellow cake mix
1 (14.5 ounce) can pure pumpkin
¾ cup light brown sugar
½ cup vegetable oil
1 teaspoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon ground nutmeg
4 eggs
½ cup butter
½ cup light brown sugar
½ cup chopped pecans, or more to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease a fluted tube pan (such as a Bundt®).
  • Place cake mix into a large mixing bowl. Beat in pumpkin, 3/4 cup brown sugar, vegetable oil, cinnamon, allspice, and nutmeg with an electric mixer until cake mix is moistened, about 1 minute. Beat in eggs; continue beating batter for 2 more minutes. Pour batter into prepared tube pan.
  • Melt butter with 1/2 cup brown sugar in a saucepan over low heat until brown sugar has dissolved; stir in pecans. Spoon half the pecan mixture over the cake batter.
  • Bake cake in the preheated oven until lightly browned at the edges and a toothpick inserted into the center of the cake comes out clean, about 1 hour.
  • Cool cake in pan for 15 to 20 minutes, then invert cake onto serving platter. Allow cake to cool completely before drizzling the remaining half of the pecan topping over the cake.

Nutrition Facts : Calories 489.9 calories, Carbohydrate 59.9 g, Cholesterol 83.2 mg, Fat 26.9 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 7.7 g, Sodium 449.9 mg, Sugar 42.4 g

TOO COOL FOR SCHOOL PUMPKIN SPICE CAKE



Too Cool For School Pumpkin Spice Cake image

I found this recipe in the teacher's lounge. An unnamed source placed copies of this recipe on a table. It is so delicious and very moist!!

Provided by Stephanie Suker

Categories     Pumpkin Cake

Time 2h

Yield 12

Number Of Ingredients 11

1 (18.25 ounce) package yellow cake mix
1 (14.5 ounce) can pure pumpkin
¾ cup light brown sugar
½ cup vegetable oil
1 teaspoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon ground nutmeg
4 eggs
½ cup butter
½ cup light brown sugar
½ cup chopped pecans, or more to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease a fluted tube pan (such as a Bundt®).
  • Place cake mix into a large mixing bowl. Beat in pumpkin, 3/4 cup brown sugar, vegetable oil, cinnamon, allspice, and nutmeg with an electric mixer until cake mix is moistened, about 1 minute. Beat in eggs; continue beating batter for 2 more minutes. Pour batter into prepared tube pan.
  • Melt butter with 1/2 cup brown sugar in a saucepan over low heat until brown sugar has dissolved; stir in pecans. Spoon half the pecan mixture over the cake batter.
  • Bake cake in the preheated oven until lightly browned at the edges and a toothpick inserted into the center of the cake comes out clean, about 1 hour.
  • Cool cake in pan for 15 to 20 minutes, then invert cake onto serving platter. Allow cake to cool completely before drizzling the remaining half of the pecan topping over the cake.

Nutrition Facts : Calories 489.9 calories, Carbohydrate 59.9 g, Cholesterol 83.2 mg, Fat 26.9 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 7.7 g, Sodium 449.9 mg, Sugar 42.4 g

TOO COOL FOR SCHOOL PUMPKIN SPICE CAKE



Too Cool For School Pumpkin Spice Cake image

I found this recipe in the teacher's lounge. An unnamed source placed copies of this recipe on a table. It is so delicious and very moist!!

Provided by Stephanie Suker

Categories     Pumpkin Cake

Time 2h

Yield 12

Number Of Ingredients 11

1 (18.25 ounce) package yellow cake mix
1 (14.5 ounce) can pure pumpkin
¾ cup light brown sugar
½ cup vegetable oil
1 teaspoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon ground nutmeg
4 eggs
½ cup butter
½ cup light brown sugar
½ cup chopped pecans, or more to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease a fluted tube pan (such as a Bundt®).
  • Place cake mix into a large mixing bowl. Beat in pumpkin, 3/4 cup brown sugar, vegetable oil, cinnamon, allspice, and nutmeg with an electric mixer until cake mix is moistened, about 1 minute. Beat in eggs; continue beating batter for 2 more minutes. Pour batter into prepared tube pan.
  • Melt butter with 1/2 cup brown sugar in a saucepan over low heat until brown sugar has dissolved; stir in pecans. Spoon half the pecan mixture over the cake batter.
  • Bake cake in the preheated oven until lightly browned at the edges and a toothpick inserted into the center of the cake comes out clean, about 1 hour.
  • Cool cake in pan for 15 to 20 minutes, then invert cake onto serving platter. Allow cake to cool completely before drizzling the remaining half of the pecan topping over the cake.

Nutrition Facts : Calories 489.9 calories, Carbohydrate 59.9 g, Cholesterol 83.2 mg, Fat 26.9 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 7.7 g, Sodium 449.9 mg, Sugar 42.4 g

TOO COOL FOR SCHOOL PUMPKIN SPICE CAKE



Too Cool For School Pumpkin Spice Cake image

I found this recipe in the teacher's lounge. An unnamed source placed copies of this recipe on a table. It is so delicious and very moist!!

Provided by Stephanie Suker

Categories     Pumpkin Cake

Time 2h

Yield 12

Number Of Ingredients 11

1 (18.25 ounce) package yellow cake mix
1 (14.5 ounce) can pure pumpkin
¾ cup light brown sugar
½ cup vegetable oil
1 teaspoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon ground nutmeg
4 eggs
½ cup butter
½ cup light brown sugar
½ cup chopped pecans, or more to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease a fluted tube pan (such as a Bundt®).
  • Place cake mix into a large mixing bowl. Beat in pumpkin, 3/4 cup brown sugar, vegetable oil, cinnamon, allspice, and nutmeg with an electric mixer until cake mix is moistened, about 1 minute. Beat in eggs; continue beating batter for 2 more minutes. Pour batter into prepared tube pan.
  • Melt butter with 1/2 cup brown sugar in a saucepan over low heat until brown sugar has dissolved; stir in pecans. Spoon half the pecan mixture over the cake batter.
  • Bake cake in the preheated oven until lightly browned at the edges and a toothpick inserted into the center of the cake comes out clean, about 1 hour.
  • Cool cake in pan for 15 to 20 minutes, then invert cake onto serving platter. Allow cake to cool completely before drizzling the remaining half of the pecan topping over the cake.

Nutrition Facts : Calories 489.9 calories, Carbohydrate 59.9 g, Cholesterol 83.2 mg, Fat 26.9 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 7.7 g, Sodium 449.9 mg, Sugar 42.4 g

TOO COOL FOR SCHOOL PUMPKIN SPICE CAKE



Too Cool For School Pumpkin Spice Cake image

I found this recipe in the teacher's lounge. An unnamed source placed copies of this recipe on a table. It is so delicious and very moist!!

Provided by Stephanie Suker

Categories     Pumpkin Cake

Time 2h

Yield 12

Number Of Ingredients 11

1 (18.25 ounce) package yellow cake mix
1 (14.5 ounce) can pure pumpkin
¾ cup light brown sugar
½ cup vegetable oil
1 teaspoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon ground nutmeg
4 eggs
½ cup butter
½ cup light brown sugar
½ cup chopped pecans, or more to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease a fluted tube pan (such as a Bundt®).
  • Place cake mix into a large mixing bowl. Beat in pumpkin, 3/4 cup brown sugar, vegetable oil, cinnamon, allspice, and nutmeg with an electric mixer until cake mix is moistened, about 1 minute. Beat in eggs; continue beating batter for 2 more minutes. Pour batter into prepared tube pan.
  • Melt butter with 1/2 cup brown sugar in a saucepan over low heat until brown sugar has dissolved; stir in pecans. Spoon half the pecan mixture over the cake batter.
  • Bake cake in the preheated oven until lightly browned at the edges and a toothpick inserted into the center of the cake comes out clean, about 1 hour.
  • Cool cake in pan for 15 to 20 minutes, then invert cake onto serving platter. Allow cake to cool completely before drizzling the remaining half of the pecan topping over the cake.

Nutrition Facts : Calories 489.9 calories, Carbohydrate 59.9 g, Cholesterol 83.2 mg, Fat 26.9 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 7.7 g, Sodium 449.9 mg, Sugar 42.4 g

PUMPKIN SPICE CAKE



Pumpkin Spice Cake image

We sometimes call this pumpkin spice cake "Thanksgiving Cake" because it's a tasty alternative to pie, but we don't relegate it to just that holiday. I think you'll agree it's delicious any time of the year.-Kathy Rhoads, Circleville, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 9

1 package spice cake mix (regular size)
3 large eggs, room temperature
1 cup canned pumpkin
1/2 cup water
1/2 cup canola oil
1 package (3.4 ounces) instant vanilla pudding mix
1 teaspoon ground cinnamon
1/2 cup chopped pecans
Cream cheese frosting or whipped cream

Steps:

  • Preheat overn to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine the dry cake mix, eggs, pumpkin, water, oil, pudding mix and cinnamon. Beat at medium speed for 5 minutes. Stir in pecans. , Pour into prepared pan. Bake until a toothpick inserted in the center comes out clean, 45-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Frost cake or serve with whipped cream.

Nutrition Facts : Calories 318 calories, Fat 14g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 328mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.

TOP-RATED PUMPKIN SPICE CAKE



Top-Rated Pumpkin Spice Cake image

This pumpkin cake is a little different because of the hint of chocolate. So moist and tender, it'll have guests hoping for seconds! -Katie Wollgast, Florissant, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 19

1 can (15 ounces) solid-pack pumpkin
1-1/2 cups sugar
1/2 cup buttermilk
1/3 cup canola oil
1/3 cup water
2 eggs
2 egg whites
1 teaspoon vanilla extract
2 cups all-purpose flour
1 tablespoon baking cocoa
1-1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon each ground nutmeg, allspice and cloves
1/2 cup raisins
1/4 cup miniature semisweet chocolate chips
Confectioners' sugar
Reduced-fat vanilla ice cream, optional

Steps:

  • In a large bowl, beat the pumpkin, sugar, buttermilk, oil, water, eggs, egg whites and vanilla until well blended. , In a small bowl, combine the flour, cocoa, cinnamon, baking soda, baking power, salt, nutmeg, allspice and cloves; gradually beat into pumpkin mixture until blended. Stir in raisins and chocolate chips., Transfer to a 10-in. fluted tube pan coated with cooking spray. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. , Cool for 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar. Serve with ice cream if desired.

Nutrition Facts : Calories 223 calories, Fat 7g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 204mg sodium, Carbohydrate 39g carbohydrate (25g sugars, Fiber 2g fiber), Protein 4g protein.

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Top Asked Questions

What do you need to make a pumpkin spice cake?
To start off, you will need the following ingredients: spice cake mix, pumpkin purée (not pumpkin pie filling), 2 eggs, a little bit of water, caramel dessert topping, mini chocolate chips, and caramel chips. A couple of other ingredients you’ll need to have on hand: Non-stick spray, pumpkin spice seasoning, and Cool Whip (yes, cool whip!).
How to make a pumpkin pie cake?
Preheat oven to 350 degrees F. Lightly grease and flour baking two 8 or 9 inch cake pans or a 9 x 13 baking pan (Batter makes great cupcakes too!) In the bowl of your mixer, add the cake mix, 5 Tablespoons flour, (hand whisk to blend the flour into the cake mix, sugar, vegetable oil, vanilla, pumpkin, milk, cinnamon, pumpkin pie spice, and eggs.
How do you make pumpkin cake mix with a mixer?
Scrape the sides and bottom of the bowl. In another bowl combine eggs, oil, pumpkin, milk and vanilla. Whisk until well blended, set aside. Method is important in this recipe so with the mixer on LOW speed, SLOWLY add approximately ½ of the egg mixture. Increase to medium speed for 1 ½ minutes. Scrape bottom and sides of the bowl.
What is the best recipe for a poke cake?
I have a wonderful Red Velvet Poke Cake that you should check out next. To start off, you will need the following ingredients: spice cake mix, pumpkin purée (not pumpkin pie filling), 2 eggs, a little bit of water, caramel dessert topping, mini chocolate chips, and caramel chips.

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