No need to spend all day in the kitchen -- this easy pumpkin cake comes together in just over an hour. With a delicious crunchy topping, this pumpkin recipe is perfect for any occasion.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Grease a 13x9-inch baking pan. For topping, in a bowl combine 1/2 cup of the brown sugar, 2/3 cup flour, and oats. Using a pastry blender, cut in butter until pieces are pea size. Stir in pecans.

  • In a large bowl combine next six ingredients (through cloves).

  • In an extra-large bowl beat next three ingredients (through eggs) and remaining 1 cup brown sugar with a mixer on medium 2 minutes, scraping bowl as needed. Add flour mixture and pumpkin alternately, beating on low after each addition just until combined.

  • Spread batter in prepared pan; sprinkle with topping. Bake 40 minutes or until a toothpick comes out clean and topping is golden. Cool in pan on a wire rack.

Nutrition Facts

396 calories; 18 g total fat; 6 g saturated fat; 4 g polyunsaturated fat; 7 g monounsaturated fat; 35 mg cholesterol; 281 mg sodium. 135 mg potassium; 57 g carbohydrates; 2 g fiber; 34 g sugar; 4 g protein; 1 g trans fatty acid; 4306 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 53 mcg folate; 0 mcg vitamin b12; 39 mg calcium; 2 mg iron;

Reviews (2)

8 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
This was very easy to make. The cake was delicious, moist, and not too sweet, making it perfect for not only dessert but also a nice after school snack or brunch treat.
Rating: Unrated
I brought this to work and folks devoured it!  it really was good...moist, flavorful, and easy to make (even for me, who doesn't bake much).