Pumpkin Cake with Cream Cheese Frosting and Streusel Topping Recipe
This Pumpkin Cake is a delightful layered fall dessert featuring a spiced pumpkin cake base, a tangy cream cheese frosting middle layer, and a crunchy streusel topping. Baked together in one pan, this moist and flavorful cake captures the essence of autumn and is perfect for Thanksgiving or any cozy occasion.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American, Canadian
Ingredients
Scale
Pumpkin Cake Batter
- ½ cup vegetable oil
- ¾ cup white granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree (canned or fresh)
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
Tangy Cream Cheese Frosting Layer
- 8 oz cream cheese, softened
- ⅓ cup white icing sugar (powdered sugar)
- 1 tsp vanilla extract
Streusel Topping
- ½ cup light brown sugar
- ½ cup white sugar
- ½ cup butter
- ¾ cup all-purpose flour
- 1 tsp cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- ½ tsp baking powder
Instructions
- Preheat and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease an 8-inch square baking pan thoroughly and line the bottom with parchment paper to prevent sticking and ensure easy removal.
- Mix Pumpkin Cake Batter: In a large bowl, combine the wet ingredients: pumpkin puree, eggs, white granulated sugar, vegetable oil, and vanilla extract. In a separate bowl, whisk together the dry ingredients: all-purpose flour, salt, baking soda, baking powder, ground cinnamon, and ground ginger. Gradually mix the dry ingredients into the wet pumpkin mixture until just combined, being careful not to overmix.
- Prepare the Cream Cheese Layer: In a medium bowl, using a stand mixer with a paddle attachment or hand mixer, beat the softened cream cheese until smooth. Add the white icing (powdered) sugar and vanilla extract and continue beating until the mixture is creamy and well incorporated. Set aside.
- Make the Streusel Topping: In a separate bowl, mix the softened butter with both the light brown sugar and white sugar until blended. Add the flour, baking powder, cinnamon, ginger, cloves, and nutmeg. Mix until the mixture forms crumbly clumps about the size of small peas. Set aside.
- Assemble the Layers: Spread the pumpkin cake batter evenly in the prepared baking pan. Then spoon dollops of the cream cheese mixture over the pumpkin batter. Using a spatula, lightly spread the cream cheese in a thin, even layer without swirling or blending it into the pumpkin batter. Finally, evenly sprinkle the streusel topping crumbs over the cream cheese layer.
- Bake: Place the baking pan in the preheated oven and bake for 40 to 45 minutes, or until the edges are set and the center springs back lightly when touched. If the streusel topping browns too quickly, tent loosely with foil and continue baking until done. The center should not be liquidy when done.
- Cool and Serve: Remove the cake from the oven and allow it to cool completely in the pan before slicing into 8 servings. This cooling step helps the layers set for clean slices.
Notes
- Use powdered sugar (white icing sugar) for the cream cheese layer to achieve a smooth texture and proper sweetness.
- If the cake edges bake faster than the center, cover the top loosely with foil to prevent over-browning while the center cooks through.
- The streusel topping should have pea-sized crumbs for the perfect crunchy texture.
- Ensure cream cheese is softened to blend smoothly with the sugar.
- Do not swirl the cream cheese layer into the pumpkin batter to maintain distinct layers.
- You can substitute fresh pumpkin puree for canned if desired.
Keywords: Fall Dessert, Pumpkin Cake, pumpkin dessert, Thanksgiving Dessert
