1/4 cup firmly packed brown sugar
1/4 cup all-purpose flour
1/2 cup chopped pecans or walnuts
1 1/4 cups sugar
2 1/2 cups all-purpose flour
1 cup mashed cooked pumpkin*
1/2 cup milk
1/4 cup full flavor (dark) molasses
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
Heat oven to 350°F.
Combine all streusel ingredients
butter in bowl; cut in 2 tablespoons butter until mixture resembles coarse crumbs. Set aside.
Combine sugar and 1/2 cup butter in bowl. Beat at low speed, scraping bowl often, until creamy. Add all remaining cake ingredients; beat until well mixed.
Pour cake batter into greased 13x9-inch baking pan. Sprinkle evenly with streusel. Bake 30-40 minutes or until toothpick inserted in center comes out clean.
Serve cake warm or cool with ice cream topping.
*Substitute canned pumpkin.
**Substitute 1 1/2 teaspoons ground cinnamon, 3/4 teaspoon ground ginger, 1/4 teaspoon ground cloves and 1/4 teaspoon ground nutmeg.
- To make homemade caramel sauce, combine 1/2 cup Land O Lakes® Butter, 1 1/4 cups firmly packed brown sugar and 2 tablespoons corn syrup in 2-quart saucepan. Cook over medium-high heat, stirring occasionally, 5-8 minutes or until mixture comes to a full boil. Boil 1 minute, stirring constantly. Stir in 1/2 cup whipping cream; return to a boil. Remove from heat; stir in 1 teaspoon vanilla.
- Leftover pumpkin? Combine 1 (8-ounce) package softened cream cheese with 1 cup powdered sugar in small bowl. Beat at low speed until creamy. Add 3/4 cup pumpkin, 1 teaspoon pumpkin pie spice and 1 teaspoon vanilla. Beat at low speed until well mixed. Serve as a dip with fresh fruit slices or gingersnap cookies, or as a spread for bagels. Makes 1 3/4 cups dip.