Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Pumpkin Streusel Cake
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- #111076
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
Streusel
1/3 cup butter or margarine
1 cup firmly packed brown sugar
2 teaspoons ground cinnamon
1 cup chopped nuts
Cake
1 package yellow cake mix
1 can solid pack pumpkin
3 eggs
1/4 cup butter or margarine, softened
directions
Preheat oven to 350 degrees F.
For streusel, cut 1/3 cup butter into brown sugar and cinnamon using pastry blender or 2 knives. Stir in chopped nuts. Set aside.
For cake, combine cake mix, pumpkin, eggs and 1/4 cup butter in large bowl. Beat at medium speed with mixer for 2 minutes.
Spread half of batter into 13 x 9 inch pan. Sprinkle half of streusel over batter. Spread remaining batter over streusel. Sprinkle top with remaining streusel.
Bake 40 to 45 minutes or until wooden toothpick inserted in center comes out clean.
Serve warm as a coffee cake or cool as a dessert topped with whipped topping.
added by
KitchenMiaTexas
nutrition data
Nutritional data has not been calculated yet.
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