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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 10 |
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A decadent ooey gooey alternative to pumpkin pie without a lot work. Hope you enjoy. Ingredients:
1/2 cup chopped pecans |
1/3 cup dark brown sugar |
1/3 cup softened butter |
1 (18 ounce) box yellow cake mix |
1 cup pumpkin |
1/2 cup oil |
3/4 cup light brown sugar |
1/4 cup water |
2 teaspoons pumpkin pie spice |
4 eggs |
Directions:
1. Mix the filling ingredients together and chill.
2. Preheat the oven to 350 degrees.
3. Grease and flour a Bundt pan.
4. Beat the cake ingredients together for four minutes.
5. Pour half of the batter into the pan.
6. Roll the chilled filling into a log and place it over the batter, being careful not to let it touch the sides of the pan.
7. Cover with the remaining batter.
8. Bake for one hour.
9. Let the cake cool for 45 minutes to an hour in the pan before inverting it onto a plate.*please note that the time necessary to chill the filling is not included in the prep time*.
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