Pumpkin Spice Cake
(from Coker Family’s recipe box)
I have taken the best of two recipes from friends and made my own version.
Source: Linda Coker
Ingredients
- 1 box butter recipe cake mix (Duncan Hines)
- 1/2 to 1 whole can pumpkin (plain pumpkin)
- 1/2 cup apple sauce
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 teaspoons cinnamon
- 1/2 teaspoon all spice
- 1/2 teaspoon nutmeg
- 1 teaspoon vanilla
- 4 eggs
- -
- GLAZE:
- 1 cup margarine
- 1 cup brown sugar
- 1/2 cup pecans
- 1 teaspoon vanilla
Directions
-
Beat all ingredients except for eggs for 1 minute.
-
Add eggs and beat for 2 minutes.
-
Grease bundt pan with butter flavor Crisco and sprinkle the inside of pan with granulated sugar.
-
Bake at 350 degrees. (If your pan has a dark coating on it…I preheat oven to 350 degrees, then turn down to 325 degrees when I put the cake in the oven. You may have to adjust cooking time.)
-
Bake 30 to 45 minutes, then turn out onto serving platter and glaze.
-
GLAZE: Melt butter and slowly add brown sugar. Stir constantly on low heat until the sugar is melted and slightly thickened. Add pecans and vanilla. Pour over warm cake for best results.