A moist and flavorful spiced pumpkin cake topped with a crunchy pecan streusel and a sweet glaze.
Author:Olivia Bennett
Ingredients
Scale
For the Crust:
2 cups all-purpose flour
1 1/2 cups granulated sugar
1 cup canned pumpkin puree
1/2 cup vegetable oil
2 large eggs
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1 cup chopped pecans
1/2 cup brown sugar
1/4 cup melted butter
1 cup powdered sugar
2 tbsp milk
Instructions
1. Prepare the Crust:
Preheat oven to 350°F (175°C) and grease a 9×13 inch baking pan.
In a large bowl, mix flour, granulated sugar, baking soda, cinnamon, nutmeg, and salt. Add pumpkin, oil, and eggs; mix until just combined. Pour into prepared pan.
In a small bowl, combine chopped pecans, brown sugar, and melted butter. Sprinkle evenly over the batter.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Whisk together powdered sugar and milk to make a glaze. Drizzle over the warm cake. Let cool before serving.