Ingredients
16
16 servings
- •nonstick cooking spray
- •1 (15 ounce) can pumpkin puree
- •2 cups white sugar
- •1 cup canola oil
- •4 large eggs, at room temperature
- •2 teaspoons pumpkin pie spice extract
- •2 cups all-purpose flour
- •2 teaspoons baking powder
- •1 ½ teaspoons pumpkin pie spice
- •1 teaspoon baking soda
- •½ teaspoon salt
- •1 cup all-purpose flour
- •¾ cup brown sugar
- •½ cup unsalted butter, melted
- •1 teaspoon pumpkin pie spice
- •½ teaspoon salt
- •¾ cup pecans, finely chopped
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with nonstick spray.
- Combine pumpkin, sugar, oil, eggs, and pumpkin pie spice extract in a large bowl. Stir until well combined.
- Sift flour, baking powder, pumpkin pie spice, baking soda, and salt into a bowl. Stir into pumpkin mixture. Pour into prepared pan.
- Combine flour, brown sugar, melted butter, pumpkin pie spice, and salt for the streusel in a bowl. Stir in pecans. Sprinkle streusel over the cake.
- Bake in the preheated oven until a toothpick inserted in center comes out clean, 55 to 65 minutes. Cool on wire rack for 15 minutes.
- Run a knife around the cake pan and flip onto a plate. Immediately flip the cake onto a serving platter so the streusel is on top.
Nutritional Facts
Per 16 servings
- Calories: 463
- Carbohydrate: 56g
- Fat: 25g
- Fiber: 2g
- Protein: 5g
- Sugar: 36g
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