Pumpkin Streusel Sheet Cake
Pumpkin Streusel Sheet Cake is soft, moist, and full of warm pumpkin spice flavor. The buttery cinnamon streusel on top adds the perfect crumbly finish to every bite!
Servings: 12 people
Calories: 452kcal
Ingredients
Streusel Topping
- 1 ½ cups (188 g) all-purpose flour
- 3 tablespoons (24 g) cornstarch
- ⅓ cup (67 g) granulated sugar
- ⅓ cup (67 g) light brown sugar, packed
- ¾ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ½ cup (1 stick / 113 g) unsalted butter, melted
Cake
- 1 ¾ cups (219 g) all-purpose flour
- ¼ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 ½ cups (300 g) granulated sugar
- ½ cup (109 g) vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon molasses
- 1 can (15 ounces) pure pumpkin
- ⅓ cup orange juice
Instructions
- Preheat the oven to 350°F. Spray a 9x13-inch baking pan with nonstick cooking spray. Set aside.
Streusel Topping
- In a medium bowl, whisk together the flour, cornstarch, granulated sugar, brown sugar, cinnamon, and salt.
- Add the melted butter and stir with a fork until the mixture is moistened and forms clumps. Set aside.
Cake
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- In a large bowl, beat the sugar, oil, eggs, vanilla, molasses, pumpkin, and orange juice with a hand mixer on medium-low speed until well combined.
- Gradually add the dry ingredients to the pumpkin mixture. Mix on low speed just until combined. Do not overmix.
- Spread the batter evenly into the prepared pan. Sprinkle the streusel evenly over the top.
- Bake for 28 to 35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs, but no wet batter.
- Let the cake cool completely in the pan before slicing and serving.
Nutrition
Serving: 1piece | Calories: 452kcal