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Pumpkin Spice Cake with Pecan Streusel Topping

Best Pumpkin Spice Cake with Pecan Streusel Topping Ever

Enjoy the flavors of fall with this Pumpkin Spice Cake featuring a crunchy Pecan Streusel Topping.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 can Canned Pumpkin Puree Using homemade puree can enhance the richness.
  • 3 Large Eggs Use room temperature eggs for optimal mixing.
  • 1 cup Granulated Sugar Consider substituting with coconut sugar for a lower glycemic option.
  • 2 cups All-Purpose Flour You can swap in whole wheat flour for added nutrition.
  • 1 teaspoon Baking Soda Ensure it’s fresh to achieve that perfect rise.
  • 2 teaspoons Cinnamon Adjust according to your spice preference.
  • 1 teaspoon Nutmeg Freshly grated will elevate the flavor immensely.
  • 1 teaspoon Salt Essential for a well-rounded cake.
For the Pecan Streusel Topping
  • 1 cup Chopped Pecans Use walnuts or omit for a nut-free version.
  • ½ cup Brown Sugar Both light and dark brown sugar work beautifully.
  • ¼ cup Melted Butter Coconut oil is a fantastic substitute for dairy-free options.

Equipment

  • 9x13 inch baking pan
  • mixing bowls
  • whisk
  • fork

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. In a large mixing bowl, combine the canned pumpkin puree, large eggs, and granulated sugar. Whisk until smooth, about 2–3 minutes.
  3. In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, and salt. Gradually fold this into the wet ingredients until just combined.
  4. In another bowl, mix the chopped pecans, brown sugar, and melted butter until crumbly.
  5. Pour half of the batter into the baking pan, sprinkle half of the pecan streusel on top, then add the remaining batter and the rest of the streusel. Bake for 30–35 minutes.
  6. Let the cake cool in the pan for about 10 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 4gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 75mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 1200IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Store leftovers in an airtight container at room temperature for up to three days.

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