PUMPKIN STREUSEL COFFEE CAKE
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.
Provided by lutzflcat
Categories Desserts Cakes Coffee Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-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.
Nutrition Facts : Calories 339.1 calories, Carbohydrate 44.8 g, Cholesterol 67.6 mg, Fat 16.5 g, Fiber 2.1 g, Protein 4.6 g, SaturatedFat 6.2 g, Sodium 343.4 mg, Sugar 25.9 g
EASY PUMPKIN DUMP CAKE WITH STREUSEL TOPPING
A dump cake recipe is exactly what it sounds like--you simply dump all of the ingredients into a pan and bake. There isn't a step where you stir the dry ingredients into the wet mixture; instead, it goes into the baking pan in three stages and the result is a pudding-like cake with a streusel-like topping. The two parts together are delicious (and you'd be hard-pressed to find an easier fall dessert)!
Provided by Sarah Epperson Loveless
Categories Healthy Pumpkin Dessert Recipes
Time 1h5m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. Coat a 13- x 9-inch baking dish with cooking spray. Whisk together eggs, pumpkin, evaporated milk, cinnamon, allspice, nutmeg, cloves and 1/4 cup of the sugar in a bowl. Spoon into prepared baking dish.
- Whisk together flour, baking powder, baking soda, salt and remaining 3/4 cup sugar in a bowl until well combined. Sprinkle mixture evenly over pumpkin mixture in baking dish. Stir together melted butter and oil in a small bowl; drizzle over flour mixture.
- Bake in preheated oven until set, about 45 minutes. Let cool at room temperature 10 minutes.
Nutrition Facts : Calories 243 calories, Carbohydrate 30 g, Fat 12 g, Fiber 2 g, Protein 5 g, SaturatedFat 4 g, Sodium 174 mg, Sugar 22 g
PUMPKIN STREUSEL COFFEE CAKE
a scrumptious coffeecake good for anytime of the year. Just be careful that you don't under bake it. I thought I cooked it long enough, but it turned out that I didn't and it was quite soft in the middle. That didn't affect the taste however!
Provided by superblondieno2
Categories Breads
Time 1h
Yield 16 slices, 16 serving(s)
Number Of Ingredients 15
Steps:
- PREHEAT oven to 350°F Grease and flour 9-inch round cake pan.
- FOR STREUSEL TOPPING:.
- COMBINE flour, brown sugar and cinnamon in medium bowl. Cut in butter with pastry blender or two knives until mixture is crumbly; stir in nuts.
- FOR COFFEECAKE:.
- COMBINE flour, baking powder, cinnamon, baking soda and salt in small bowl. Beat butter and sugar in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Beat in pumpkin and vanilla extract. Gradually beat in flour mixture.
- SPOON half of batter into prepared cake pan. Sprinkle 3/4 cup Streusel Topping over batter. Spoon remaining batter evenly over Streusel Topping; sprinkle with remaining Streusel Topping.
- BAKE for 45 to 50 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.
Nutrition Facts : Calories 291.9, Fat 16.7, SaturatedFat 9.2, Cholesterol 59.5, Sodium 280.5, Carbohydrate 33, Fiber 1.2, Sugar 16.2, Protein 3.8
PUMPKIN STREUSEL BUNDT® CAKE
A delicious pumpkin Bundt® cake with a sweet and salty streusel that is great for dessert or even for breakfast.
Provided by Yoly
Categories Pumpkin Cake
Time 1h30m
Yield 16
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with nonstick spray.
- Combine pumpkin, sugar, oil, eggs, and pumpkin pie spice extract in a large bowl. Stir until well combined.
- Sift flour, baking powder, pumpkin pie spice, baking soda, and salt into a bowl. Stir into pumpkin mixture. Pour into prepared pan.
- Combine flour, brown sugar, melted butter, pumpkin pie spice, and salt for the streusel in a bowl. Stir in pecans. Sprinkle streusel over the cake.
- Bake in the preheated oven until a toothpick inserted in center comes out clean, 55 to 65 minutes. Cool on wire rack for 15 minutes.
- Run a knife around the cake pan and flip onto a plate. Immediately flip the cake onto a serving platter so the streusel is on top.
Nutrition Facts : Calories 462.6 calories, Carbohydrate 56.4 g, Cholesterol 61.8 mg, Fat 25.3 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 5.5 g, Sodium 370.9 mg, Sugar 36.3 g
EASY PUMPKIN CAKE WITH STREUSEL TOPPING-ANNETTE'S
This cake is dense and it is thick and tall. If you love pound cake and you love pumpkin, then this is the cake for you. Recipe from Country Door.
Provided by Annette W.
Categories Cakes
Time 1h5m
Number Of Ingredients 11
Steps:
- 1. ****STREUSEL TOPPING**** Combine brown sugar, pecans and flour. Cut in margarine until crumbly.
- 2. Preheat oven to 325°F. Combine cake mixes, spice and baking soda in a large bowl. Add water, pumpkin and eggs; beat well.
- 3. Spread half of the batter in a greased 13"x9" pan; sprinkle with half the streusel topping.
- 4. Carefully spread remaining batter over streusel layer; sprinkle remaining streusel topping over batter.
- 5. Bake 50 minutes, or until done. Enjoy! ***This is also yummy with cream cheese icing or white icing drizzled over it.***
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