Description
There are times when using a cake mix as the base of a recipe not only speeds things up but also works well, and this is one of them! Enjoy this tender and moist pumpkin streusel cake with a dollop of freshly whipped cream.
Ingredients
- nonstick cooking spray
- ¾ cup brown sugar
- ½ cup all-purpose flour
- 1 teaspoon pumpkin pie spice
- 4 tablespoons cold unsalted butter, cut into small cubes
- 1 (15.25 ounce) package yellow cake mix
- 4 tablespoons unsalted butter, softened
- 3 large eggs
- 1 (15 ounce) can pumpkin puree (such as Libby’s®)
- 1 teaspoon ground cinnamon
- ½ cup coarsely chopped pecans
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9×13-inch pan with cooking spray and set aside.
- Combine brown sugar
- flour
- and pumpkin pie spice in a medium bowl. Add butter cubes
- and use a fork or pastry blender to mix ingredients together until it resembles coarse crumbs.
- Combine cake mix and butter in a large bowl and beat with an electric mixer on medium speed until well combined. Add eggs
- one at at a time
- mixing well after each addition. Add pumpkin puree and cinnamon to the bowl
- and mix until well blended
- about 3 minutes. Stir in pecans.
- Pour batter into the prepared pan
- spreading evenly. Sprinkle streusel topping over the batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean
- 40 to 45 minutes. Allow the cake to cool for about 5 minutes before serving.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr 5 mins
Servings: 12