Layered Pumpkin Streusel Cake
Minutes Prep time: 20
Minutes Total time: 80
Servings: 12
Difficulty: easy
Minutes Prep time: 20
Minutes Total time: 80
Servings: 12
Difficulty: easy
PAM® Baking Spray
1-1/2 cups firmly packed light brown sugar
1 cup all-purpose flour
2 teaspoons ground cinnamon
3/4 cup butter or margarine, divided
1-1/2 cups chopped walnuts
1 pkg (15.25 oz each) Duncan Hines® Classic Yellow Cake Mix
3 eggs, lightly beaten
1 can (15 oz each) solid-pack pumpkin
Confectioners' sugar and Reddi-wip® Original Dairy Whipped Topping, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 138 mg | 14% |
Carbohydrate | 70 g | 23% |
Cholesterol | 77 mg | 26% |
Total Fat | 24 g | 37% |
Iron | 3 mg | 14% |
Calories | 511 kcal | 26% |
Sodium | 379 mg | 16% |
Protein | 7 g | 14% |
Saturated Fat | 9 g | 47% |
Sugars | 44 g | 4% |
Vitamin C | 2 mg | 3% |
Preheat oven to 350°F. Spray 12-cup fluted tube pan with baking spray; set aside. Combine brown sugar, flour and cinnamon in small bowl. Cut in 1/2 cup of the butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in walnuts; set aside.
Beat the remaining 1/4 cup butter and dry cake mix in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, mixing well after each addition. Add pumpkin; beat 3 minutes, or until well blended.
Sprinkle 1/3 of the brown sugar mixture onto bottom of prepared pan; cover with 1/3 of the batter, spreading to form even layer in pan. Repeat layers 2 more times.
Bake 45 minutes, or until wooden pick inserted near center comes out clean. Cool in pan 15 minutes; remove from pan to wire rack. Cool completely. Dust with confectioners' sugar and top with Reddi-wip just before serving, if desired. Cut into 12 slices to serve.
Layered Pumpkin Streusel Cake