Pumpkin Cake

Pumpkin Cake

by Brian Kaner
(Dallas, Texas)

Pumpkin Cake

Pumpkin crumb cake
This moist pumpkin cake is topped with a buttery cinnamon crumb topping and filled with warm fall spices. It makes a delicious autumn dessert, breakfast cake, or holiday treat perfect for family gatherings and seasonal baking days.

Cake Ingredients

  • 2 eggs
  • 1/2 cup plus 1/3 cup sugar
  • 1/2 cup oil
  • 1 cup pumpkin puree
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda

Crumb Topping Ingredients

  • 1/2 cup flour
  • 1/4 cup sugar
  • 1/4 cup margarine
  • Dash cinnamon

Directions

Preheat oven to 350°F and spray a 9-inch square baking pan with nonstick spray.

Using an electric mixer on medium speed, combine the eggs, sugar, oil, and pumpkin until light and fluffy.

In a separate bowl, stir together the flour, baking powder, cinnamon, pumpkin pie spice, salt, and baking soda. Add the dry ingredients to the pumpkin mixture and mix on low speed until the batter is smooth and fully combined.

Pour the batter into the prepared baking pan.

To prepare the topping, combine the flour, sugar, margarine, and cinnamon in a small bowl. Mix until coarse crumbs form. Sprinkle the crumb topping evenly over the cake batter.

Bake for about 30 minutes or until a toothpick inserted into the center comes out clean. Cool slightly before serving.
Yield: About 9 servings.

Kid Cooking Tip

Kids can help stir the crumb topping, sprinkle it over the batter, and measure the spices.

Variation Ideas

Try adding chopped pecans, walnuts, raisins, mini chocolate chips, or cream cheese drizzle.

Serving Ideas

Serve warm for breakfast, brunch, Thanksgiving dessert tables, or cozy fall snacks.
Fall Baking Tip: Pumpkin cakes stay moist for several days and often taste even better the next day after the spices blend together.

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