Pumpkin Gingerbread Streusel Cake
Pumpkin Gingerbread Streusel Cake
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
16
servings Ingredients
Streusel
14 cup firmly packed brown sugar
14 cup all-purpose flour
12 cup chopped pecans or walnuts
2 tablespoons cold Land O Lakes® Butter
Cake
1 14 cups granulated sugar
12 cup Land O Lakes® Butter, softened
2 12 cups all-purpose flour
1 cup canned pumpkin
12 cup milk
14 cup full flavor (dark) molasses
1 tablespoon pumpkin pie spice
1 12 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
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STEP 1
Heat oven to 350°F.
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STEP 2
Combine all streusel ingredientsexceptbutter in bowl; cut in 2 tablespoons butter until mixture resembles coarse crumbs. Set aside.
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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.
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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.
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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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