Pumpkin Streusel Cake
A moist, flavorful pumpkin cake topped with a crunchy brown sugar and nut streusel, perfect for fall gatherings or cozy dessert spreads with whipped cream or ice cream.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 13 x 9-inch rectangular baking pan.
- Mix brown sugar, chopped nuts, and cinnamon; set aside.
- In a large bowl, combine cake mix, water, beaten eggs, canned pumpkin, cooking oil, and baking soda. Mix on low speed, scraping the bowl constantly, for about 30 seconds.
- Then beat on medium speed until completely mixed.
- Spread half of the batter into the prepared cake pan.
- Sprinkle with half of the brown sugar mixture.
- Repeat with remaining batter and topping.
- Bake for about 35 to 40 minutes, or until a wooden toothpick inserted in the center comes out clean.
- Allow to cool slightly before serving. Can be served alone or with Cool Whip or ice cream.
Tips & Substitutions
For a richer flavor, consider using maple syrup instead of brown sugar or adding a splash of vanilla extract. If you want a nut-free version, simply omit the chopped nuts or substitute with pumpkin seeds. To make this recipe gluten-free, use a gluten-free spice cake mix and ensure all other ingredients are certified gluten-free.
Serving Suggestions
This Pumpkin Streusel Cake is delightful on its own but pairs beautifully with Cool Whip or vanilla ice cream for an indulgent treat. For a festive touch, serve it alongside Martha'S Cranberry Casserole(Serve With Turkey Or Chicken In Place Of Cranberry Sauce.) during holiday gatherings. Fresh whipped cream and a sprinkle of cinnamon on top make for an elegant presentation.
Storage & Reheating
Store leftover Pumpkin Streusel Cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. If you want to keep it longer, freeze individual slices wrapped tightly in plastic wrap and foil for up to 3 months. To enjoy, thaw in the refrigerator overnight and reheat in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Streusel Cake contains roughly 269 calories, with 3g protein, 31g carbohydrates, and 16g fat. It is a good source of vitamin A (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can definitely use fresh pumpkin! Just make sure to cook and puree it until smooth. You'll need about 1 1/4 cups of fresh pumpkin puree to replace the 1 cup of canned pumpkin in this recipe. This will give your cake a fresh flavor and a unique texture.
Can I make this cake ahead of time?
If you choose to freeze it, remember to slice it first for easy thawing. When you're ready to serve, simply thaw overnight in the refrigerator.
What type of nuts work best in this recipe?
Chopped pecans or walnuts are great choices for this Pumpkin Streusel Cake. They add a wonderful crunch and nutty flavor that complements the spices well. If you prefer a milder taste, slivered almonds can also be used, but toast them lightly to enhance their flavor before adding to the streusel.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).