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Pumpkin-Gingerbread Streusel Cake

Pumpkin-Gingerbread Streusel Cake

Spicy streusel cake topped with a buttery caramel sauce is comfort food at its best.


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25 min
Prep Time
55 min
Total Time
16
servings

Ingredients

Streusel

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

Cake

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

Topping

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.

Nutrition (1 serving)

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