Pumpkin-Gingerbread Streusel Cake Recipe

Name: Pumpkin-Gingerbread Streusel Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup firmly packed brown sugar; 1/4 cup all-purpose flour; 1/2 cup chopped pecans or walnuts; 2 tablespoons cold Land O Lakes Butter; 1 1/4 cups sugar; 1/2 cup Land O Lakes Butter, softened; 2 1/2 cups all-purpose flour; 1 cup mashed cooked pumpkin*; 1/2 cup milk; 1/4 cup full flavor (dark) molasses; 2 Land O Lakes Eggs; 1 tablespoon pumpkin pie spice**; 1 1/2 teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 1 cup caramel ice cream topping, heated

Servings: persons

1/4 cup firmly packed brown sugar
1/4 cup all-purpose flour
1/2 cup chopped pecans or walnuts
2 tablespoons cold Land O Lakes Butter
1 1/4 cups sugar
1/2 cup Land O Lakes Butter, softened
2 1/2 cups all-purpose flour
1 cup mashed cooked pumpkin*
1/2 cup milk
1/4 cup full flavor (dark) molasses
2 Land O Lakes Eggs
1 tablespoon pumpkin pie spice**
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup caramel ice cream topping, heated

1
Heat oven to 350F.
2
Combine all streusel ingredients except butter in bowl; cut in 2 tablespoons butter until mixture resembles coarse crumbs.
3
Set aside.
4
Combine sugar and 1/2 cup butter in bowl.
5
Beat at low speed, scraping bowl often, until creamy.
6
Add all remaining cake ingredients; beat until well mixed.
7
Pour cake batter into greased 13x9-inch baking pan.
8
Sprinkle evenly with streusel.
9
Bake 30-40 minutes or until toothpick inserted in center comes out clean.
10
Serve cake warm or cool with ice cream topping.

1240

kcal

Calories

Fat

145

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 cup firmly packed brown sugar, 1/4 cup all-purpose flour, 1/2 cup chopped pecans or walnuts, 2 tablespoons cold Land O Lakes Butter, and more.

Yes, Pumpkin-Gingerbread Streusel Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin-Gingerbread Streusel Cake

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