Best Easy Moist Pumpkin Cake With Pecan Streusel Recipes

EASY MOIST PUMPKIN CAKE WITH PECAN STREUSEL

Easy moist Pumpkin cake with Pecan streusel image

Recipe is made with box cake mix. I actually made this up. It was suppose to be a different recipe.My fluke turned out to be the best Pumpkin cake I ever had. Very easy for holidays or any day. I added a streusel topping. I love it. It is a very moist delicious cake.

Provided by Nor Mac

Time 1h

Number Of Ingredients 12

Ingredients

1 can(s) 15-16 ounce pumpkin
1 can(s) evaporated milk
3 eggs
1 1/4 c sugar
5 tsp pumpkin pie spice
1/2 tsp salt
1 box french vanilla cake mix,,or yellow cake mix
1 c pecans divided
3/4 stick butter
1/2 c flour
1 tsp cinnamon
1/2 c brown sugar

Steps:

1. preheat oven to 350 degree's. grease and flour a 13x9 inch pan.
2. Streusel topping: Mix butter,brown sugar,flour and cinnamon,and 1/2 cup pecans together until crumbly.set aside.
3. mix pumpkin,evaporated milk,3 eggs,sugar,salt,and pumpkin pie spice together. Add cake mix and 1/2 cup of pecans mix well with whisk.Put in oven and bake 30 minutes. Open oven and sprinkle Streusel topping on,and bake another 20 minutes-30 minutes,or until pick comes out clean. Cool cut and top with cream or cool whip.

PUMPKIN STREUSEL BUNDT® CAKE

Pumpkin Streusel Bundt® Cake image

A delicious pumpkin Bundt® cake with a sweet and salty streusel that is great for dessert or even for breakfast.

Provided by Yoly

Categories Pumpkin Cake

Time 1h30m

Yield 16

Number Of Ingredients 17

Ingredients

nonstick cooking spray
1 (15 ounce) can pumpkin puree
2 cups white sugar
1 cup canola oil
4 large eggs, at room temperature
2 teaspoons pumpkin pie spice extract
2 cups all-purpose flour
2 teaspoons baking powder
1 ½ teaspoons pumpkin pie spice
1 teaspoon baking soda
½ teaspoon salt
1 cup all-purpose flour
¾ cup brown sugar
½ cup unsalted butter, melted
1 teaspoon pumpkin pie spice
½ teaspoon salt
¾ cup pecans, finely chopped

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with nonstick spray.
Combine pumpkin, sugar, oil, eggs, and pumpkin pie spice extract in a large bowl. Stir until well combined.
Sift flour, baking powder, pumpkin pie spice, baking soda, and salt into a bowl. Stir into pumpkin mixture. Pour into prepared pan.
Combine flour, brown sugar, melted butter, pumpkin pie spice, and salt for the streusel in a bowl. Stir in pecans. Sprinkle streusel over the cake.
Bake in the preheated oven until a toothpick inserted in center comes out clean, 55 to 65 minutes. Cool on wire rack for 15 minutes.
Run a knife around the cake pan and flip onto a plate. Immediately flip the cake onto a serving platter so the streusel is on top.

Nutrition Facts : Calories 462.6 calories, Carbohydrate 56.4 g, Cholesterol 61.8 mg, Fat 25.3 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 5.5 g, Sodium 370.9 mg, Sugar 36.3 g