No, seriously. I've tried quite a few pumpkin cakes in my day, but this recipe is by far the best I've ever had. It's soooo moist and delicious and fall-flavored. (Can something be fall-flavored? It can now!)
I originally had this cake at my Aunt Valerie's house in 2001. I know the year because I wrote it down next to the recipe. That's how life-changing this cake is. Plus, I do that with all of my recipes. Anywho, she had gotten the recipe from one of her friends and served it at one of our monthly family dinners and from that night on I was hooked. I make sure to make this cake every fall.
It's just heaven, people.
But then again, anything with this amount of butter, oil, and sugar is destined to be good. That's just basic physics.
I made one tonight for our Thanksgiving dessert tomorrow. It's like a fine wine - it gets better with age.
Mmm... Yep, that's a streusel topping. Oh man.
It's so great. It's gets all crisp and crunchy and yummy on top, but stays so wonderfully soft underneath. It's just great.
So here's the recipe. If you have time, make it for your little pilgrims and pants-less Indians this year - they'll thank you for it.
Pumpkin Spice Cake
Cake:
1 package spice cake mix
1 # canned pumpkin
1/2 c brown sugar
1/2 c oil
3 eggs
Struesel Topping
1/2 c white sugar
1/2 c flour
1/4 c butter, softened
1/2 tsp cinnamon
Directions:
- Combine all cake ingredients in a large mixing bowl. Mix on low for 30 seconds, scraping the bowl well. Mix on high for 3 minutes.
- Combine topping ingredients with fork until crumbly.
- Pour batter into a greased and floured 9x13 pan.
- Sprinkle topping on batter.
- Bake at 350 for 40-45 minutes. (Do NOT overbake!)
- Devour.
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