Indulge in the rich flavors of fall with this simple and delicious cake recipe. Utilizing a boxed yellow cake mix, this cake boasts the warmth of pumpkin pie spice, the sweetness of brown sugar, and the crunch of walnuts. To top it all off, a silky glaze adds a touch of elegance. Whether for a cozy family gathering or a festive potluck, this cake is sure to impress.
Ingredients:
For the Cake:
1 box super moist yellow cake mix
1/2 cup vegetable oil
4 eggs
1/2 cup sour cream
3/4 cup canned pumpkin (ensure it's pure pumpkin, not pie filling)
2 1/2 teaspoons pumpkin pie spice
3/4 cups brown sugar
1/2 cup chopped walnuts
For the Glaze:
1 cup powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract
Instructions:
Prepare the Oven and Pan: Begin by preheating your oven to 350°F (175°C). Thoroughly grease both the bottom and sides of a 13x9-inch baking dish to ensure easy cake release.
Mix the Cake Batter: In a large mixing bowl, combine the cake mix, vegetable oil, eggs, sour cream, pumpkin, and pumpkin pie spice. Using an electric mixer, beat on medium speed for approximately 2 minutes, or until all ingredients are smoothly blended.
Layering: Transfer 2 cups of the prepared batter into the greased baking pan, spreading it out evenly. In a separate bowl, toss together the chopped walnuts and brown sugar. Evenly sprinkle this mixture over the layer of batter in the pan. Dollop the remaining batter on top and, using a spatula, gently spread it out, ensuring it reaches the edges of the pan.
Bake: Transfer the baking pan to the oven and bake for roughly 35-40 minutes. The cake is ready when a toothpick or cake tester inserted into its center emerges clean. Once baked, place the cake on a cooling rack.
Prepare the Glaze: In a medium-sized bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
Glazing: While the cake is still hot, evenly pour the glaze over its top. Use a spatula to spread the glaze, ensuring the entire cake is covered.
Cool and Serve: Allow the cake to cool completely in the baking pan. Once cooled, slice and serve.
