Ingredients
Units
For the crumb topping:
- ¹/3 cup sugar
- ¾ cup brown sugar
- 3 tsp cinnamon
- pinch salt
- 1 ¾ cups flour
- ¾ cup vegetable oil
For the cake:
- 1 cup vegetable oil
- 1 cup sugar
- ½ cup brown sugar
- 2 eggs
- 1 cup canned pumpkin purée (see Note)
- 1 ½ tsp vanilla extract
- 2 tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 ½ cups flour
Instructions
- Preheat oven to 325ºF. Grease and flour a 9×13-inch pan; set aside.
- To prepare the crumb topping: Combine sugars, cinnamon, salt and flour in a small bowl. Add oil and mix until combined and crumbs form. Set aside.
- To prepare the batter: In the bowl of an electric mixer beat together oil and sugars on medium speed until smooth.
- Add eggs, pumpkin purée, vanilla, cinnamon, baking powder, baking soda and salt. Beat until combined.
- Reduce mixer speed to low. Add flour gradually, beating until just combined. Do not overmix.
- Pour batter into prepared pan. Cover entire surface of the cake with prepared crumbs (there will be a very thick layer of crumbs).
- Bake for about 1 hour, until a tester inserted into the center comes out clean.
Notes
- Be sure to use canned pumpkin puree, not canned pumpkin pie filling, as it has ingredients not needed here. You can also use homemade pumpkin puree.
- This cake freezes well in an airtight container. For best results, freeze the whole cake and cut into squares just before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American