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
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Essential Everyday Sugar, Light Brown, Pure, 32 Ounce
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Essential Everyday Flour, All-Purpose, 5 Pound
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McCormick Ground Cinnamon, 2.37 Ounce
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Essential Everyday Butter, Sweet Cream, Salted, 4 Each
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Essential Everyday Walnuts, Chopped, 6 Ounce
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Cub Eggs, Large, 12 Each
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Libby's Pumpkin, 100% Pure, 15 Ounce
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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.