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Ingredients
Scale
- 1 (16.25 oz) box white cake mix
- 1 ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ¾ cup packed brown sugar
- ⅓ cup vegetable oil
- ⅓ cup sour cream
- 3 large eggs
- 1 cup canned pumpkin (not pumpkin pie filling)
- ⅔ cup packed brown sugar (for filling)
- ½ cup toasted pecans, chopped
- 1 teaspoon ground cinnamon (for filling)
- ¾ cup powdered sugar (for glaze)
- 1 ½ tablespoons milk (for glaze)
- 1 teaspoon ground cinnamon (for glaze)
- 1 teaspoon vanilla extract (for glaze)
Instructions
- Preheat oven to 350°F and prepare a 9×13 baking pan.
- Mix cake ingredients in a large bowl until smooth.
- Combine remaining brown sugar, chopped pecans, and cinnamon for the filling.
- Layer half the batter in the baking pan, sprinkle filling, then top with remaining batter.
- Bake for 40-45 minutes until a toothpick comes out clean.
- Whisk glaze ingredients until smooth and creamy.
- Cool cake slightly and drizzle glaze on top, then cut and serve.
Notes
Use pure canned pumpkin for the best flavor and texture.
Ensure the cake cools before glazing to avoid melting the glaze.
Substituting cream cheese for sour cream increases richness.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 300
- Sugar: 20
- Sodium: 250
- Fat: 14
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 1
- Protein: 4
- Cholesterol: 40