The leaves are changing colors, the air is getting cooler, the days are getting shorter. That only means one thing, it’s pumpkin time! By now you know we love chocolate, but pumpkin desserts come in a close second, especially this time of year. Pumpkin Streusel Cake is the perfect treat for this rainy fall Saturday. We won’t feel guilty. We won’t apologize. But we will certainly indulge! We hope you will too.
Pumpkin Streusel Cake
- 1 (18 ounce) package yellow cake mix
- 1 (16 ounce) can solid-pack pumpkin
- 3 eggs
- 1/4 cup butter, softened
- 1/2 cup packed brown sugar
- 3/4 cup flour
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 6 teaspoons butter, softened
Preheat oven to 350°F.
Streusel: Combine brown sugar, cinnamon, flour, and salt in a small bowl. Add butter and stir. Set aside. Combine cake mix, pumpkin, eggs, and 1/4 cup butter in a large mixing bowl. Beat at medium speed 3 minutes. Spread the batter into ungreased 13 in x 9 in x 2 in pan (or in a mini bundt cake pan like we did).
Sprinkle the streusel over the batter.
Bake 40 to 45 minutes or until toothpick test passes.
Top with cream cheese frosting and sprinkle with cinnamon when cool.