easy moist pumpkin cake with pecan streusel

Name: Easy moist Pumpkin cake with Pecan streusel
Prep time: 10 min
Cook time: 50 min
Yield: 20
Cuisine: American
Ingredients: 1 can(s) 15-16 ounce pumpkin; 1 can(s) evaporated milk; 3 - eggs; 1 1/4 cup(s) sugar; 5 teaspoon(s) pumpkin pie spice; 1/2 teaspoon(s) salt; 1 box(es) french vanilla cake mix,,or yellow cake mix; 1 cup(s) pecans divided; 3/4 stick(s) butter; 1/2 cup(s) flour; 1 teaspoon(s) cinnamon; 1/2 cup(s) brown sugar

(1 RATING)

146 Pinches 5 Photos

Nor Mac

Northern, MA

Updated on Nov 17, 2013

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.

Rate

prep time 10 Min

cook time 50 Min

method Bake

yield 20 serving(s)

Ingredients

1 can 15-16 ounce pumpkin
1 can evaporated milk
3 - eggs
1 1/4 cups sugar
5 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 box french vanilla cake mix,,or yellow cake mix
1 cup pecans divided
3/4 stick butter
1/2 cup flour
1 teaspoon cinnamon
1/2 cup brown sugar

How To Make easy moist pumpkin cake with pecan streusel

Step 1

preheat oven to 350 degree's. grease and flour a 13x9 inch pan.

Step 2

Streusel topping: Mix butter,brown sugar,flour and cinnamon,and 1/2 cup pecans together until crumbly.set aside.
Step 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.
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