Pumpkin- Pecan Jumble Cake

Categories: Cakes - Frosting - Icing

Ingredients

• 1/2 cup PLUS 2 Tbsp. butter, melted, divided use
• 1 (15 oz.) can pure pumpkin
• 1 (12 oz.) can evaporated milk
• 4 Tbsp. brown sugar, divided use
• 1 (15 to 19 oz.) box yellow cake mix
• 1/2 tsp. ground nutmeg
• 1/2 tsp. ground ginger
• 1/4 tsp. ground cloves
• 1 tsp. ground cinnamon
• 1 cup chopped pecans or walnuts
• Glaze:
• 1 cup confectioners' sugar
• Splash vanilla extract
• 2 tsp. bourbon
• 1 1/2 Tbsp. milk or half-and-half, or as needed

Directions

1. Heat oven to 350 degrees. Coat a 9 × 13-inch

2. baking dish with the 2 Tbsp. melted butter.

3. Combine the canned pumpkin and evaporated milk in the prepared pan and whisk until smooth. Sprinkle with 2 Tbsp. of the brown sugar. op with cake mix.
4. In a small bowl, whisk together the spices.

5. sprinkle the spice mixture evenly over the cake mix. Scatter the nuts over the cake mix and spices. Drizzle with the remaining melted butter. Sprinkle with the remaining brown sugar.

6. Bake 35 minutes or until a wooden tester inserted near the center comes out clean. Cool.
7. In a small bowl, beat confectioners’ sugar, vanilla, bourbon and milk until smooth, adding more milk as necessary to create desired consistency. Drizzle over cooled cake.

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