Pecan Streusel Pumpkin Cake

This pumpkin cake has been in my recipe box for at least 25 years. It is one that a New Jersey friend gave to my mom in the 1980’s. We made it for several years, then it fell out of the recipe rotation. It recently returned to popularity in our family. I have adapted the recipe to my own liking. It’s a nice dessert for Halloween or Thanksgiving.

Cake Base
1 pkg. white cake mix minus 1 cup for the streusel topping
1 large egg
1/2 c. unsalted butter, melted

Pumpkin Filling
1 (29 oz.) can pumpkin purée (I use Libby’s brand)
3/4 c. sugar
2 large eggs
2/3 c. evaporated milk
1-1/2 tsp. cinnamon
1/2 tsp. freshly grated nutmeg
1/4 tsp. ground ginger
pinch of kosher salt
1 tsp. vanilla extract

Pecan Streusel Topping
1 c. white cake mix
1/2 c. sugar
1 tsp. cinnamon
1/2 tsp. grated nutmeg
1/4 tsp. ground ginger
1/2 c. pecans halves or walnuts, chopped
3 Tbsp. unsalted butter or margarine, diced

Preheat oven to 350 degrees. Grease a 9×13 pan. Set out three bowls. Pour the cake mix into the first bowl. Measure out 1 cup of the cake mix for the streusel topping and place it in the second bowl. Set the second bowl aside. To make the cake base, take bowl number one with the majority of the cake mix and add to it 1 large egg and 1/2 c. melted butter. Mix well and pat into the 9×13 pan. The third bowl will be for the pumpkin filling. Combine pumpkin with sugar, eggs and milk. Beat well. Add the spices, salt, and vanilla. Mix well and pour over the cake base in the 9×13 pan. To make the streusel topping take the second bowl with the remaining 1 cup of cake mix and mix it with 1/2 c. sugar, spices, and nuts. Add diced butter and cut it into the dry mix to form a crumbly streusel topping. Sprinkle topping evenly over pumpkin filling. Bake for about 50 minutes until pumpkin filling is set and streusel topping is golden brown. Cool on rack. Refrigerate for several hours before serving. Serves 12-15.


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