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MCNULTY FAMILY – NORTH READING, MA
“This is truly delicious, and it’s hard to stop eating it! Great to bring for brunch, as it’s sweet and savory.” REGINA MCNULTY
PUMPKIN STREUSEL CAKE
INGREDIENTS
For the streusel:
3⁄4 cup brown sugar
2 tsp. ground cinnamon 1/3 cup butter, softened 1 cup chopped walnuts
For the cake:
1 pkg. Duncan Hines Moist Deluxe Classic Yellow Cake Mix
1 16 oz. can pumpkin 3 eggs
1⁄4 cup butter, softened
1 Heat oven to 350°F.
2 Combine brown sugar and cinnamon in a small bowl. Cut in butter with pastry blender or 2 knives. Stir in nuts. Set aside.
3 Combine cake mix, pumpkin, eggs and butter in large mixing bowl. Beat at medium speed with electric mixer for 2 minutes.
4 Place 1⁄2 of the streusel in the bottom of a well-greased bundt pan. Top with 1⁄2 of the cake batter. Add rest of streusel mix, then top with remaining batter.
5 Bake for 40 to 50 minutes.
Note: You can also make this in a 13x9-inch pan. Spread half the batter in bottom of ungreased pan. Sprinkle 1⁄2 the streusel over the batter. Spread remain- ing batter over streusel, then top with remaining streusel.
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