Busters Recipes

Layered Pumpkin Streusel Cake


Moist pumpkin cake layered with a brown sugar and walnut streusel
Hands On: 20 minutes Total: 1 hour 20 minutes
Makes: 12 servings (1 slice each)

ingredients
PAM for Baking Spray
1-1/2 cups firmly packed light brown sugar
1 cup all-purpose flour
2 teaspoons ground cinnamon
1/2 cup butter or margarine, divided
1-1/2 cups chopped walnuts
1/4 cup butter or margarine
1 pkg yellow cake mix (2-layer size)
3 eggs, lightly beaten
1 can (15 oz each) solid pack pumpkin
Confectioners' sugar and Reddi-wip Original Whipped Light Cream,
optional

directions

1. Preheat oven to 350F. Spray 12-cup fluted tube pan with baking
spray; set aside. Combine brown sugar, flour and cinnamon in small
bowl. Cut in 1/2 cup butter with pastry blender or 2 knives until
mixture resembles coarse crumbs. Stir in walnuts; set aside.
2. Beat remaining 1/4 cup butter and dry cake mix in large bowl with
electric mixer on medium speed until light and fluffy. Add eggs, 1 at
a time, mixing well after each addition. Add pumpkin; beat 3 minutes,
or until well blended.
3. Sprinkle 1/3 of the brown sugar mixture onto bottom of prepared
pan; cover with 1/3 of the batter, spreading to form even layer in
pan. Repeat layers 2 more times.
4. Bake 45 minutes, or until wooden pick inserted near center comes
out clean. Cool in pan 15 minutes; remove from pan to wire rack. Cool
completely. Dust with confectioners' sugar and top with Reddi-wip
just before serving, if desired. Cut into 12 slices to serve.