Moist Pumpkin Cake With Brown Sugar Glaze

12
Servings
10m
Prep Time
25m
Cook Time
35m
Ready In


"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
OK

Nutritional

  • 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.

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