• Cooking Time:
  • Servings:
  • Preparation Time:


  • Streusel Ingredients:
  • 1/4 cup firmly packed brown sugar
  • 1/4 cup all-purpose flour
  • 1/2 cup chopped pecans or walnuts
  • 2 tablespoons cold butter or margarine
  • Cake Ingredients:
  • 1 1/4 cups granulated sugar
  • 1/2 cup butter or margarine, softened
  • 2 1/2 cups all-purpose flour
  • 1 cup cooked pumpkin
  • 1/2 cup milk
  • 1/4 cup full flavor (dark) molasses
  • 2 large eggs
  • 1 tablespoon pumpkin pie spice*
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • Topping Ingredients:
  • 1 cup caramel ice cream topping, heated


  • Heat oven to 350°F.
  • Combine all streusel ingredients except butter in small bowl; cut in 2 tablespoons butter until mixture resembles coarse crumbs. Set aside.
  • Combine sugar and 1/2 cup butter in large mixer bowl. Beat at low speed, scraping bowl often, until creamy (2 to 3 minutes). Reduce speed to low; add all remaining cake ingredients. Beat until well mixed (1 to 2 minutes).
  • Pour cake batter into greased 13 x 9-inch baking pan. Sprinkle evenly with streusel. Bake for 30 to 40 minutes or until woden pick inserted in center comes out clean.
  • Serve cake warm or cool with ice cream topping.
  • *Substitute 1 1/2 teaspoons ground cinnamon, 3/4 teaspoon ground ginger, 1/4 teaspoon ground cloves and 1/4 teaspoon ground nutmeg.
  • Tip: To make homemade caramel sauce, combine 1/2 cup butter, 1 1/4 cups brown sugar and 2 tablespoons corn syrup in 2-quart saucepan. Cook over medium-high heat, stirring occasionally, until mixture comes to a full boil (5 to 8 minutes). Boil 1 minute, stirring constantly. Stir in 1/2 cup whipping cream; return to a boil (1 minute). Remove from heat; stir in 1 teaspoon vanilla extract.
  • Tip: Leftover pumpkin? Combine 1 (8-ounce) package softened cream cheese with 1 cup powdered sugar in small mixer bowl. Beat at low speed until creamy. Add 3/4 cup pumpkin, 1 teaspoon pumpkin pie spice and 1 teaspoon vanilla extract. Beat at low speed until creamy. Serve as a dip with fresh fruit slices or gingersnap cookies, or as a spread for bagels. Makes 1 3/4 cups dip.


Categories: Cake  Dessert 

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