Moist Pumpkin Cake With Brown Sugar Glaze
August 17, 2016
"I go NUTS for pumpkin as soon as that season comes around I'm so there, it's pumpkin everything!"
- 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
Preheat oven to 350°.
Grease a 9x13 inch baking pan.
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.
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.
Bake cake for 25-30 minutes, or until a toothpick inserted comes out clean.
While the cake is baking, start preparing your glaze.
Combine the other 1/2 cup brown sugar, granulated sugar, 1 teaspoon vanilla, and heavy cream in a saucepan and bring to a simmer.
Remove from heat and stir until all sugar is dissolved. This shouldn’t take very long.
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.
Serve cake warm or at room temperature.
Tips & Variations
No special items needed.