Description
A moist and flavorful pumpkin cake topped with a crunchy pecan streusel and cream cheese frosting.
Ingredients
Scale
For the Crust:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup chopped pecans
- 1/4 cup brown sugar
- 2 tbsp butter, melted
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan.
- In a large bowl, mix flour, granulated sugar, baking soda, cinnamon, and salt. Add pumpkin, oil, and eggs. Mix until combined.
- Pour batter into prepared pan. In a small bowl, combine pecans, brown sugar, and melted butter. Sprinkle over batter.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean. Let cool completely.
- Beat cream cheese, powdered sugar, and vanilla until smooth. Drizzle over cooled cake before serving.
Notes
You can customize the seasonings to taste.