~ 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!


★★★★★ 2 votes

10 - 12
15 Min
45 Min


  • CAKE

  • 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

How to Make ~ Pumpkin Streusel Brunch Cake ~


  1. For 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.
  2. In a small bowl, mix flour with spices and set aside.
  3. In a large bowl, whisk together the pumpkin, eggs, oil, applesauce, extract, sugar, brown sugar, until well blended.
  4. To the wet mixture, add the flour mixture and stir just until blended.

    Spread batter into prepared pan and smooth top evenly.
  5. Evenly spread the strudel mixture over the batter.
  6. Place in oven and bake for 45 - 50 minutes or until pick comes out clean.
  7. Cool on wire rack. Serve as is or add a dollop of whipped cream. Yummy!

Printable Recipe Card

About ~ Pumpkin Streusel Brunch Cake ~

Main Ingredient: Vegetable
Regional Style: American

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