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Fall Time Pumpkin Cake




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Chapstick
Fall Time Pumpkin Cake
Recipe #194495 | 55 min | 10 min prep | add private note
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By: Nov 7, 2006

I got this recipe from the wife of a co-worker. It is absolutely delicious! It is moist and tender and is a great alternative to pumpkin pie.
SERVES 16 (change servings and units)

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Ingredients
1 (18 1/4 ounce) box yellow cake mix

3/4 cup sugar
1/2 cup canola oil
1 cup canned pumpkin
1/4 cup water
1 teaspoon ground cinnamon or pumpkin pie spice
4 large eggs

Glaze
1/4 cup butter
2 tablespoons whipping cream
1/2 cup brown sugar (loosely packed)
Directions
1Preheat oven to 350°F.
2Lightly grease a standard size Bundt pan, 9 x 13-inch baking pan, or two 9-inch cake pans.
3In a large bowl, mix together the yellow cake mix, sugar, oil, pumpkin, water, cinnamon and eggs.
4Beat until well blended.
5Transfer to the baking dish or cake pans.
6Bake for 45 minutes.
7For glaze, cook together the butter, whipping cream and brown sugar for 3 minutes, stirring.
8When slightly cooled, pour over cake.