Pumpkin-Gingerbread Streusel Cake
Pumpkin Streusel Cake Recipe

Pumpkin-Gingerbread Streusel Cake

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

16
servings
25 min
PREP TIME
55 min
TOTAL TIME

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

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

Reviews

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
Helpful?
  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
Helpful?
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