Pumpkin - Gingerbread Streusel Cake

Total Time
55mins
Prep 25 mins
Cook 30 mins

This moist spicy cake topped with a buttery caramel sauce is comfort food at its best. Posted for ZWT 2006 - Canada - from Land O' Lakes recipes.

Ingredients Nutrition

Directions

  1. Heat oven to 350°F Combine all streusel ingredients except butter in small bowl; cut in 2 tablespoons butter until mixture resembles coarse crumbs. Set aside.
  2. Combine sugar and 1/2 cup butter in large bowl. Beat at low speed, scraping bowl often, until creamy. Reduce speed to low; add all remaining cake ingredients. Beat until well mixed.
  3. Pour cake batter into greased 13x9-inch baking pan. Sprinkle evenly with streusel. Bake for 30 to 40 minutes or until toothpick inserted in center comes out clean.
  4. Serve cake warm or cool with ice cream topping.
  5. * Pumpkin Pie Spice
  6. 1 1/2 teaspoon ground cinnamon plus 3/4 teaspoon ground ginger and 1/2 teaspoon EACH ground nutmeg and ground cloves can be substituted for 1 tablespoon pumpkin pie spice.

Reviews

(2)
Most Helpful

The flavor and texture of this cake is perfect to me and my family. Very moist and delicious. I didn't use the ice cream topping because it would have been too sweet for us.

mandagirl November 04, 2008

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