Pumpkin Pudding Cake with Streusel Topping
Alicia Calvo, MPH, RDN, CDCES, CEDRD
An easy fall dessert that requires no mixing of dry ingredients into the wet mixture. Simply, add wet ingredients to a greased baking dish, top with dry streusel ingredients and bake. Oh, and remember to Enjoy!
Prep Time: 10min | Cook Time: 45min | Total Time: 55min | Yield: 12
Ingredients:
Cooking spray
2 large eggs
1 – 15 oz. can pure pumpkin
1 – 12 oz. can fat free evaporated milk
2 tsp. ground cinnamon
1 tsp. ground ginger
½ tsp. ground nutmeg
¼ tsp. ground cloves
¾ cup brown sugar, divided
1 cup whole-wheat flour
¾ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
8 Tbsp. butter
⅛ cup canola oil
¼ cup chopped pecans
Instructions:
Preheat oven 350 degrees F. Coat a 13×9 inch baking dish with cooking spray.
Whisk together eggs, pumpkin, evaporated milk, cinnamon, ginger, nutmeg, cloves, and ¼ cup sugar in a bowl. Spoon into prepared baking dish.
Whisk together flour, baking powder, baking soda, and remaining ½ cup sugar in a bowl until well combined. Sprinkle mixture evenly over pumpkin mixture in baking dish.
Stir together melted butter and oil in a small bowl, drizzle over flour mixture. Top with chopped pecans.
Bake in preheated oven until set, about 45 minutes. Let cool for 10 minutes.
Nutrition Facts:
Serving Size: ¹⁄₁₂ slice
Calories: 240
Total Fat: 12 g
Total Carbohydrates: 30 g
Dietary Fiber: 2.5 g
Protein: 5 g