PUMPKIN HONEY BUN CAKE
1 box yellow cake mix
1/2 cup vegetable oil
Sign Up and Save
Get six months of free digital access to Belleville News-Democrat
1/2 cup sour cream
3/4 cup canned pumpkin (not pumpkin pie mix)
2 1/2 teaspoons pumpkin pie spice
3/4 cup packed brown sugar
1/2 cup chopped pecans
1 cup powdered sugar
2 tablespoons milk
1 teaspoon vanilla
Heat oven to 350 degrees (325 degrees for dark or nonstick pan). Spray bottom and sides of 13-by-9-inch pan with cooking spray.
In large bowl, beat cake mix, oil, eggs, sour cream, pumpkin and 1 1/2 teaspoons of the pumpkin pie spice with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Spread half of the batter in pan (about 2 1/4 cups).
In small bowl, stir together brown sugar, pecans and remaining 1 teaspoon pumpkin pie spice; sprinkle evenly over batter in pan. Carefully pour, then spread remaining batter evenly over pecan mixture.
Bake 38 to 42 minutes, or until deep golden brown and toothpick inserted in center comes out clean. Remove from oven to cooling rack.
In another small bowl, stir powdered sugar, milk and vanilla until thin enough to spread. Prick entire surface of warm cake with fork. Carefully spread mixture over warm cake. Cool completely, about 1 hour. Store covered.
Tips: You can freeze leftover pumpkin in an airtight container for your favorite recipes. Just thaw and stir before adding.
When frosting a warm cake, spread in just one direction, using long strokes. Using a back-and-forth motion often causes the top layer of cake to come off, leaving crumbs in the frosting.