Pumpkin Streusel Cake Recipe

Name: Pumpkin Streusel Cake
Yield: 4 servings
Cuisine: American
Ingredients: 1/2 c. packed brown sugar; 1 1/2 tsp. cinnamon; 1/4 c. flour; 2/3 c. water; 1 c. canned pumpkin; 1/2 c. chopped nuts; 1 pkg. spice cake mix; 1/4 c. cooking oil; 3 eggs, beaten; 1 tsp. baking soda

Servings: persons

1
Heat
2
oven
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to 350u00b0.
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Grease and flour rectangular pan, 13 x 9
5
x
6
2-inches.
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Mix brown sugar, nuts and cinnamon; set aside. Mix
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cake
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mix,
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water,
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eggs, pumpkin, flour, oil and baking soda
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in
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large
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bowl on low speed, scraping bowl constantly about
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30
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seconds.
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Then
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beat on medium speed until completely mixed.
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Spread
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half of the batter in cake pan and sprinkle
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with half of brown sugar mixture.
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Bake about 35 to 40
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minutes
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or until
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wooden toothpick inserted in center of cake comes
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out clean.
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Can be served alone or with Cool Whip or ice cream.

No nutrition data on file — estimate from the ingredient list.

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 10 ingredients. The key ingredients include: 1/2 c. packed brown sugar, 1 1/2 tsp. cinnamon, 1/4 c. flour, 2/3 c. water, and more.

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

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin Streusel Cake

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