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Out of the Box Pumpkin Cake with Brown Sugar Glaze

This cake uses a cake mix and is therefore, quite literally out of the box. No need to measure flour and baking powder or even to worry if you have flour and baking powder in your pantry. I use a little less sugar than called for especially if topping it with the Brown Sugar Glaze. All in all delicious and moist. (And as with most pumpkin cake recipes, chopped walnuts or pecans can be added to the batter)

  • Duration
  • Cook Time
  • Prep Time
  • 16 ServingsServings


  • 1 box yellow cake mix
  • 4 eggs, beaten
  • 3/4 cup sugar
  • 1/2 cup vegetable oil
  • 1 cup canned pumpkin
  • 1/4 cup water
  • 1 teaspoon cinnamon or pumpkin pie spice I use cinnamon and occasionally add a pinch of nutmeg
  • 1/2 cup firmly packed brown sugar
  • 1/3 cup corn syrup
  • 1/3 cup water
  • 2 tablespoon lemon juice


Mix dry cake mix with remaining ingredients for 30 seconds on low speed, then beat on medium for 4 minutes. Bake in greased and floured Bundt or tube pan or 2 loaf pans for 50 minutes to 1 hour at 350 degrees until a toothpick inserted in center comes out clean. Cool in pan 15 minutes before removing to a wire rack to cool completely. Keep in pan if you want to top it with the glaze.

Brown Sugar Glaze: combine sugar, corn syrup and water in saucepan over low heat. Bring slowly to a boil and then boil for 2 minutes. Remove from heat and add in lemon juice. Spoon warm glaze over cake while the cake is still in the pan. Cool completely before removing cake from the pan.

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