Name: Too Cool For School Pumpkin Spice Cake
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Yellow cake mix - 1 (18.25 ounce) package; Pure pumpkin - 1 (14.5 ounce) can; Light brown sugar - ¾ cup; Vegetable oil - ½ cup; Ground cinnamon - 1 teaspoon; Ground allspice - ½ teaspoon; Ground nutmeg - ¼ teaspoon; Eggs - 4; Butter - ½ cup; Light brown sugar - ½ cup; Chopped pecans, or more to taste - ½ cup

Ingredients for - Too Cool For School Pumpkin Spice Cake

1. Yellow cake mix 1 (18.25 ounce) package

2. Pure pumpkin 1 (14.5 ounce) can

3. Light brown sugar ¾ cup

4. Vegetable oil ½ cup

5. Ground cinnamon 1 teaspoon

6. Ground allspice ½ teaspoon

7. Ground nutmeg ¼ teaspoon

8. Eggs 4

9. Butter ½ cup

10. Light brown sugar ½ cup

11. Chopped pecans, or more to taste ½ cup

How to cook deliciously - Too Cool For School Pumpkin Spice Cake

1 . Stage

Preheat oven to 350 degrees F (175 degrees C).

2 . Stage

Grease a fluted tube pan (such as a Bundt®).

3 . Stage

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.

4 . Stage

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.

5 . Stage

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.

6 . Stage

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.