A moist pumpkin cake topped with a spiced crumble topping, perfect for fall gatherings.
Author:Olivia Bennett
Ingredients
Scale
For the Crust:
2 cups all-purpose flour
1 cup granulated sugar
1 cup canned pumpkin puree
1/2 cup vegetable oil
2 large eggs
1 tsp vanilla extract
2 tsp pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
1/2 cup brown sugar
1/4 cup cold butter, cubed
1/2 cup chopped pecans
Instructions
1. Prepare the Crust:
Preheat oven to 350°F (175°C) and grease a 9×9 inch baking pan.
In a large bowl, mix flour, granulated sugar, pumpkin pie spice, baking soda, and salt. Add pumpkin puree, oil, eggs, and vanilla. Stir until combined and pour into prepared pan.
In a separate bowl, combine brown sugar, cold butter, and pecans. Use a fork or fingers to create a crumbly mixture. Sprinkle evenly over the cake batter.
Bake for 30-35 minutes or until a toothpick inserted comes out clean. Cool before serving.