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Pecan Streusel Pumpkin Cake


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  • 2 cups pecan pieces
  • 1 cup packed light brown sugar
  • 1/2 cup all-purpose flour
  • 1 tsp. ground cinnamon
  • 1 stick unsalted butter, melted (8 Tbsp.)
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 tsp. baking powder
  • 1 tsp. each ground cinnamon, baking soda, and table salt
  • 1/2 tsp. freshly grated nutmeg
  • WHISK:
  • 1 can pumpkin purée (15 oz.)
  • 4 eggs
  • 1 cup canola oil
  • Whipped cream (optional)


Servings 24
Cooking time 60mins
Adapted from


Step 1

Preheat oven to 350°. Coat a 9×13-inch baking pan with nonstick spray.
For the streusel, combine pecans, brown sugar, 1/2 cup flour, and 1 tsp. cinnamon; stir in butter.

For the cake, whisk together 2 cups flour, granulated sugar, baking powder, 1 tsp. cinnamon, baking soda, salt, and nutmeg. Whisk together pumpkin purée, eggs, and oil; add to dry mixture and beat with a hand mixer on medium speed until combined.

Pour half the batter into prepared pan; top with half the streusel. Pour remaining batter on top, followed by remaining streusel. Bake cake until a toothpick inserted in the center comes out clean, 35–40 minutes. Let cake
cool on a rack 15 minutes, then slice into 24 servings and top with
whipped cream.

Per serving: 308 cal; 21g total fat (4g sat); 41mg chol; 209mg sodium; 29g carb; 2g fiber; 4g protein

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