~ Pumpkin Streusel Brunch Cake ~

Cassie *


The family was hungry for something that involved pumpkin, so being that I had 2 large cans of pumpkin left over from last year and still hadn't expired...I tweaked a recipe that my friend Linda shared with me. I was out of baking soda, so I made it work with self rising flour. I'll be making this cake again. It would be great with some nuts in the topping as well, next time I will add some pecans.

Very moist, Enjoy!

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★★★★★ 2 votes
10 - 12
15 Min
45 Min



2 c
self rising flour
1 Tbsp
1/4 tsp
ground nutmeg
2 tsp
ground ginger
3/4 c
cinnamon apple sauce
15 oz
pumpkin puree
1 1/2 tsp
vanilla extract
1/2 c
packed, dark brown sugar
2 large
eggs, beaten lightly
1 1/2 c
1/3 c
vegetable oil


1 c
1 1/2 tsp
1/2 c
packed, dark brown sugar
1 pinch
6 Tbsp
cold butter, cut into 6 pieces


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1For the topping:

Preheat oven to 350 degree F. Grease and flour a 9 x 13 baking pan or dish. I use Bakers Joy.

In a medium bowl, add the flour, brown sugar, cinnamon and salt. mix together. Using a pastry blender or fingers work, work in the cold butter, until resembles crumbs.

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2In a small bowl, mix flour with spices and set aside.

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3In a large bowl, whisk together the pumpkin, eggs, oil, applesauce, extract, sugar, brown sugar, until well blended.

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4To the wet mixture, add the flour mixture and stir just until blended.

Spread batter into prepared pan and smooth top evenly.

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5Evenly spread the strudel mixture over the batter.

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6Place in oven and bake for 45 - 50 minutes or until pick comes out clean.

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7Cool on wire rack. Serve as is or add a dollop of whipped cream. Yummy!

About this Recipe

Main Ingredient: Vegetable
Regional Style: American