Ingredients

For the Cake Batter:

-1 box super moist yellow cake mix
-1/2 cup vegetable oil
-4 eggs
-1/2 cup sour cream
-3/4 cup canned pumpkin (not pumpkin pie mix)
-2 1/2 Teaspoons pumpkin pie spice
-3/4 cups brown sugar
-1/2 cup chopped walnuts

For the Glaze

-1 cup powdered sugar
-2 Tablespoons milk
-1 Teaspoon vanilla

Instructions

-Heat oven to 350 degrees. Greased the bottom and sides of a 13x9 inch baking pan.
-Place the cake mix, oil,eggs, sour cream, pumpkin and pumpkin pie spice in a large bowl. Beat with an electric mixer on medium speed about 2 minutes until ingredients are just incorporated. Measure out 2 cups of batter, place the batter onto the bottom of your prepared pan.
-In a small bowl combine the walnuts with the brown sugar. Toss to combine. Sprinkle evenly over the cake batter. Spoon the remaining batter evenly over the filling. Using a spatula, carefully spread batter over the filling to the edges of the pan. Place in the oven and bake about 35 - 40 minutes or until a toothpick inserted comes out clean. Remove the pan to a cooling rack.
-Make the glaze: -Place the powdered sugar, milk and vanilla in a medium bowl. Whisk to combine. Pour the glaze over the top of the hot cake, using a spatula to cover the entire cake with glaze. Cool the cake completely before serving.

Ingredients

-15 ounce yellow cake mix
-3 large eggs, or the amount specified by your cake mix
-1/3 cup vegetable oil, or the amount specified by your cake mix
-1/2 cup peach nectar or peach juice
-1 lb peeled and chopped peaches, (about 3-4)
-drop orange food coloring, optional

brown sugar frosting

-1/2 cup unsalted butter, cut in pieces
-1/2 cup heavy cream
-1 cup packed brown sugar
-1 tsp vanilla extract
-2 1/2 cups confectioner's sugar, sifted

Instructions

-Preheat oven to 350F
-Blend together the cake mix, eggs, oil, and nectar and food coloring, if using, until well combined. Fold in the peaches and turn the batter into a lightly sprayed 9x13 pan. Bake for about 28 minutes, or until done…you can check with a toothpick, it should come out without batter clinging to it, but moist crumbs are fine.
-Put the butter, cream, and brown sugar in a saucepan and bring to a boil, stirring constantly. Take off the heat at add the vanilla and the sifted sugar. Whisk until well blended and the little lumps of sugar have disappeared. Put it back on a low heat if necessary.
-Pour the frosting over the cake, trying to get it evenly coated on the first try, because it will set up quickly and you won’t be able to spread it without cracking the surface. -Let the frosting harden at room temperature or in the refrigerator before cutting.

Ingredients

-1/4 Cup Canola Oil
-1/4 Cup Unsalted Butter, Softened
-1 Cup White Sugar
-2 Eggs
-1 Tsp Vanilla Extract
-1 1/2 Cups All Purpose Flour
-1 Tsp Baking Powder
-1/2 Tsp Salt
-1/2 Cup Buttermilk
-1/2 Tsp Ground Cinnamon
-1/2 Tsp Molasses

Topping

-1/2 Cup Unsalted Butter, Melted
-1/4 Cup White Sugar
-1/4 Cup Light Brown Sugar
-1/2 Tsp Ground Cinnamon

Instructions

-Preheat oven to 350°F.
-Grease a loaf pan with your favorite cooking spray and set aside.
-In large mixing bowl, mix oil, butter and sugar until well combined. Add eggs and vanilla and mix until smooth. Gently add in dry ingredients and buttermilk until a nice smooth batter has formed.
-Add 1/2 cup of the batter and place into a separate smaller bowl. To that small amount of batter, stir in cinnamon and molasses.
-Pour half of the batter into the bottom of the loaf pan. Spoon half of the cinnamon batter in small dollops over the batter. Pour remaining plain batter over the top. Put the remaining cinnamon batter on top of the regular batter.
-Using a butter knife, swirl two batters together. Bake for 45 to 50 minutes or until toothpick comes out clean.
-Pour melted butter into a large shallow dish. Stir sugar, brown sugar and cinnamon together in a separate large shallow dish.
-Let the loaf cool 10 minutes before removing loaf from pan. The loaf should be warm to the touch. Dip each side of loaf into melted butter. Spoon remaining melted butter over the edges to ensure the loaf is totally coated in butter.
-Place the loaf in the cinnamon-sugar mixture, one side at a time until fully coated. Slice into pieces and serve warm or at room temperature.