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Pumpkin Crunch Cake With Streusel

Pumpkin Crunch Cake with Streusel is a delightful autumn dessert that combines moist pumpkin cake with a crunchy streusel topping. Perfect for fall gatherings or holiday celebrations, this cake is easy to prepare and bursting with seasonal flavors.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 250 kcal

Equipment

  • 1 mixing bowls
  • 1 whisk
  • 1 9x13 inch baking dish
  • 1 measuring cups and spoons
  • 1 rubber spatula
  • 1 oven mitts
  • 1 cooling rack

Ingredients
  

  • 1 can (15 oz) pumpkin puree
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 4 large eggs
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ cup chopped pecans (optional) Optional ingredient.
  • 1 cup all-purpose flour (for streusel)
  • ½ cup brown sugar, packed (for streusel)
  • ½ cup rolled oats
  • ½ teaspoon ground cinnamon (for streusel)
  • ½ cup unsalted butter, melted

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  • In a large mixing bowl, combine pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Mix until smooth and well combined.
  • In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • Gradually add the dry ingredients to the pumpkin mixture, stirring gently until just combined. Fold in the chopped pecans, if using.
  • Pour the batter into the prepared baking dish and spread it evenly.
  • For the streusel, in a separate bowl, mix together flour, brown sugar, rolled oats, and cinnamon. Pour in the melted butter and mix until crumbly.
  • Sprinkle the streusel topping evenly over the pumpkin batter.
  • Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
  • Once done, remove from the oven and let it cool in the pan on a cooling rack for at least 15 minutes before serving.
  • Serve warm or at room temperature, optionally topped with whipped cream or vanilla ice cream.

Notes

Serve warm or at room temperature, optionally topped with whipped cream or vanilla ice cream.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving for best results.
This cake can also be made ahead of time and freezes well; just wrap it tightly in plastic wrap.