Layered Pumpkin Streusel Cake
Recipe - Stillwater
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
- 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.
- 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.
- 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.
- 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 Cooking Spray, No-Stick, Original, 6 Ounce
$2.99 each with My Cub Rewards card
$3.99 was $4.99$0.67/oz
Essential Everyday Sugar, Light Brown, Pure, 32 Ounce
$2.99$0.09/oz
Essential Everyday Flour, All-Purpose, 5 Pound
$2.50 was $2.99$0.50/lb
McCormick Ground Cinnamon, 2.37 Ounce
$2.49 was $4.29$1.05/oz
Essential Everyday Butter, Sweet Cream, Salted, 4 Each
$5.29$1.32 each
Essential Everyday Walnuts, Chopped, 6 Ounce
$4.99$0.83/oz
Cub Eggs, Large, 12 Each
$7.49$0.62 each
Libby's Pumpkin, 100% Pure, 15 Ounce
$2.99$0.20/oz
Directions
- 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.
- 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.
- 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.
- 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.