Pumpkin Gingerbread Streusel Cake

Name: Pumpkin Gingerbread Streusel Cake
Prep time: 25 min
Total time: 55 min
Yield: 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 granulated sugar; 1/2 cup Land O Lakes® Butter softened; 2 1/2 cups all-purpose flour; 1 cup canned 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

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

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 granulated sugar

¹/₂ cup Land O Lakes® Butter, softened

2 ¹/₂ cups all-purpose flour

1 cup canned 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 1/2 teaspoons ground cinnamon, 3/4 teaspoon ground ginger, 1/4 teaspoon each ground cloves and ground nutmeg.

How to make

STEP 1

Heat oven to 350°F.
STEP 2

Combine all streusel ingredientsexceptbutter in bowl; cut in 2 tablespoons butter until mixture resembles coarse crumbs. Set aside.
STEP 3

Combine granulated 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.
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.
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 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.

330 Calories

11 Fat (g)

45 Cholesterol (mg)

410 Sodium (mg)

55 Carbohydrates (g)

2 Dietary Fiber

5 Protein (g)

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