Pumpkin-Gingerbread Streusel Cake
25 min
55 min



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 large 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


 *Substitute 1 cup 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.

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. STEP 2

    Combine all streusel ingredientsexceptbutter in bowl; cut in 2 tablespoons butter until mixture resembles coarse crumbs. Set aside.

  3. STEP 3

    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.

  4. STEP 4

    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.

  5. STEP 5

    Serve cake warm or cool with ice cream topping.

Tip #1

- 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 Land O Lakes® Heavy Whipping Cream; return to a boil. Remove from heat; stir in 1 teaspoon vanilla.

Tip #2

- 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.


11Fat (mg)
45Cholesterol (mg)
410Sodium (mg)
55Carbohydrates (g)
2Dietary Fiber
5Protein (g)


Explore reviews from
our online community

  January 26, 2012

I loved it , it was so moist and the spices are wonderful. Thank you Land o Lakes.

— says Juliet
  November 26, 2009

Excellent flavor. The recipe states to mix the butter and sugar on low until creamy and reduce the speed to low to mix the other ingredients. The butter would not get creamy on low or medium.

— says Michele
  December 05, 2008

I'm not a cake fan and this is delicious. Did not use the sause. It doesn't need it. Very moist and not too sweet.

— says Darlene
  September 25, 2008

This is one of our family's favorite Thanksgiving desserts. It has just the right amount of spice and sweetness, and you can really taste the pumpkin. We make the cake and streusel without the caramel sauce. It tastes really good plain or topped with whipped cream.

— says Maureen
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