Ingredients
Equipment
Method
Preparation
- Preheat your oven to 350 degrees F. Grease a 9×13 inch cake pan with nonstick spray or butter.
- In a large bowl, whisk together the dry ingredients.
- Melt 1 cup butter in a medium bowl. Pour into the larger bowl and stir until it resembles wet sand.
- Refrigerate the mixture if possible.
- In another large bowl, whisk together the remaining flour and dry ingredients.
- Chop the softened butter and add to the flour mixture, then add about half of the pumpkin puree.
- Mix until combined. If needed, add more pumpkin puree.
Baking
- In the medium bowl, whisk the remaining pumpkin, eggs, vegetable oil, and vanilla until well blended.
- Add the egg mixture to the flour mixture in 3 additions, mixing for about 20 seconds after each addition.
- Spread 2 cups of batter into the bottom of the prepared cake pan.
- Add 1 cup of streusel over the top, layer with another 2 cups of batter, then another 1 cup of streusel.
- Add the remaining batter and top with streusel. Reserve some for later.
- Bake the cake for 35 minutes, quickly adding the remaining streusel to the top.
- Bake for an additional 10-15 minutes until a toothpick comes out clean.
- Let the cake cool for at least 15-20 minutes before cutting.
Icing
- To make the icing, beat 1/4 cup butter until smooth. Add the vanilla, salt, milk, and powdered sugar.
- Mix until smooth, adding more milk as needed.
- Drizzle icing over the cake and serve warm.
Nutrition
Notes
Store the cake in an airtight container for up to three days or freeze in slices for longer storage.