Layered Pumpkin Streusel Cake
Layered Pumpkin Streusel Cake
Layered Pumpkin Streusel Cake
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Recipe - Stillwater
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Layered Pumpkin Streusel Cake
Prep Time30 Minutes
Servings12
Cook Time45 Minutes
Ingredients
PAM baking spray
1 1/2 cup packed light brown sugar
1 cup all-purpose flour
2 tsp cinnamon
3/4 cup butter, divided
1 1/2 cups chopped walnuts
1 box (18.5 oz.) yellow cake mix
3 eggs, lightly beaten
1 can (15 oz.) pumpkin
Powdered sugar, optional Reddi-wip original dairy whipped topping, optional
Directions
  1. Preheat oven to 350°F. Coat 12-cup Bundt pan with baking spray; set aside. Combine brown sugar, flour, and cinna- mon in small bowl. Cut in 1⁄2 cup butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir in walnuts; set aside.
  2. Beat remaining 1/4 cup butter and dry cake mix in large bowl with electric mixer on medium until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add pumpkin; beat 3 minutes, or until well blended.
  3. Sprinkle one third of brown sugar mixture onto bottom of prepared pan; cover with one third batter, spreading to form an even layer in pan. Repeat layers two more times.
  4. Bake 45 minutes, or until wooden pick inserted near center comes out clean. Cool in pan 15 minutes. Invert to remove from pan; place on wire rack to cool completely. Dust with powdered sugar and top with Reddi-wip just be- fore serving, if desired.
30 minutes
Prep Time
45 minutes
Cook Time
12
Servings

Shop Ingredients

Makes 12 servings
PAM baking spray
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Pam Cooking Spray, No-Stick, Original, 6 Ounce
$4.59 was $4.99$0.77/oz
1 1/2 cup packed light brown sugar
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Essential Everyday Sugar, Light Brown, Pure, 32 Ounce
$2.49$0.08/oz
1 cup all-purpose flour
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Essential Everyday Flour, All-Purpose, 5 Pound
$2.89$0.58/lb
2 tsp cinnamon
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McCormick Cinnamon, Ground, 2.37 Ounce
$4.29$1.81/oz
3/4 cup butter, divided
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Essential Everyday Butter, Salted, 4 Each
$4.79$1.20 each
1 1/2 cups chopped walnuts
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Essential Everyday Walnuts, Chopped, 6 Ounce
$5.49$0.92/oz
1 box (18.5 oz.) yellow cake mix
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Betty Crocker Cake Mix, Yellow, 15.25 Ounce
$2.19$0.14/oz
3 eggs, lightly beaten
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Cub Eggs, Large, 12 Each
$3.99$0.33 each
1 can (15 oz.) pumpkin
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Libby's Pumpkin Pie, 100% Pure, 15 Ounce
$2.99$0.20/oz
Powdered sugar, optional Reddi-wip original dairy whipped topping, optional
Not Available

Directions

  1. Preheat oven to 350°F. Coat 12-cup Bundt pan with baking spray; set aside. Combine brown sugar, flour, and cinna- mon in small bowl. Cut in 1⁄2 cup butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir in walnuts; set aside.
  2. Beat remaining 1/4 cup butter and dry cake mix in large bowl with electric mixer on medium until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add pumpkin; beat 3 minutes, or until well blended.
  3. Sprinkle one third of brown sugar mixture onto bottom of prepared pan; cover with one third batter, spreading to form an even layer in pan. Repeat layers two more times.
  4. Bake 45 minutes, or until wooden pick inserted near center comes out clean. Cool in pan 15 minutes. Invert to remove from pan; place on wire rack to cool completely. Dust with powdered sugar and top with Reddi-wip just be- fore serving, if desired.