Ingredients

Cake

• 1 box Duncan Hines yellow cake mix (do not follow the package directions)
• ⅔ cup vegetable oil
• 4 large eggs
• 1 cup pure pumpkin puree
• 1 cup light brown sugar, packed
• 1 Tablespoon pumpkin pie spice (or ground cinnamon)

Glaze

• 2 cups powdered sugar
• 4–6 Tablespoons milk (use less for a thicker glaze)
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F. Grease a 9×13-inch baking dish with cooking spray and set it aside.
2. In a large mixing bowl, combine the yellow cake mix, vegetable oil, eggs, and pumpkin puree. Beat for about 2 minutes, or until the batter is smooth and fully blended.
3. In a separate small bowl, stir together the packed light brown sugar and pumpkin pie spice.
4. Spread half of the cake batter evenly into the prepared baking dish.
5. Sprinkle the brown sugar mixture evenly over the batter.
6. Carefully spread the remaining cake batter over the cinnamon-sugar layer, covering it as evenly as possible.
7. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
8. Once baked, use a fork to poke holes across the top of the cake if desired. This optional step allows the glaze to soak into the cake for extra moisture. Let the cake cool while preparing the glaze.
9. In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Use 4 tablespoons of milk for a thicker glaze or add up to 6 tablespoons for a thinner consistency.
10. Pour the glaze evenly over the cooled cake.
11. Let the cake sit until it reaches room temperature so the glaze has time to fully set before slicing and serving.

Notes

• See the ingredient notes and FAQ section for substitution ideas and answers to common questions.
• This cake is delicious served either slightly warm or completely cooled.
• Store covered at room temperature for up to 3 days.
• Refrigerate, covered, for up to 1 week.
• Freeze for up to 3 months.