Moist Pumpkin Cake With Brown Sugar Glaze

Prep Time
Cook Time
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"I go NUTS for pumpkin as soon as that season comes around I'm so there, it's pumpkin everything!"

Original recipe yields 12 servings


  • Serving Size: 1 (134.5 g)
  • Calories 375.2
  • Total Fat - 11.9 g
  • Saturated Fat - 6.3 g
  • Cholesterol - 58.5 mg
  • Sodium - 445.4 mg
  • Total Carbohydrate - 63.3 g
  • Dietary Fiber - 0.9 g
  • Sugars - 22.1 g
  • Protein - 4.2 g
  • Calcium - 84.3 mg
  • Iron - 1.1 mg
  • Vitamin C - 3.2 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 350°.

Step 2

Grease a 9x13 inch baking pan.

Step 3

In a large bowl, mix together the water, pumpkin, eggs, 1 tablespoon vanilla, and pumpkin pie spice, until well combined. Add the cake mix and baking soda; mix until just combined. Pour batter into the pan.

Step 4

In a small bowl, mix together 1/2 cup brown sugar with flour and melted butter. Using your fingers, sprinkle over the top of the cake.

Step 5

Bake cake for 25-30 minutes, or until a toothpick inserted comes out clean.

Step 6

While the cake is baking, start preparing your glaze.

Step 7

Combine the other 1/2 cup brown sugar, granulated sugar, 1 teaspoon vanilla, and heavy cream in a saucepan and bring to a simmer.

Step 8

Remove from heat and stir until all sugar is dissolved. This shouldn’t take very long.

Step 9

When cake is finished baking, poke holes in the top with a toothpick. Pour glaze over the cake. It should seep into the holes and make for a nice sticky, sweet topping.

Step 10

Serve cake warm or at room temperature.

Tips & Variations

No special items needed.