Hey guys! I’m Natalie from Pistachio Road. I’m a wife and mother of two little ones (ages three and one). I share recipes, crafts, fashion and DIY projects over on my blog. You can find me on Pinterest, Facebook, Google+ and Instagram.

I’m so excited that it’s fall and you know what that means – Pumpkin Season! I can’t get enough of pumpkin doughnuts, breads, drinks and, of course, desserts! My very favorite pumpkin recipe is this amazing pumpkin cake. My mom would make this every year, and I’m sure I make it at least two or three times each fall. I just can’t get enough of this stuff! It has a crunchy streusel top, and underneath it is an ooey, gooey pumpkin filling that can’t be beat.

And can I just mention how amazing your house will smell while it’s baking? Seriously, it’s enough to turn anyone into a pumpkin-lover (I’m still working on my husband). Make this for your next dessert party or Pin it for a great addition to your Thanksgiving menu!

Pumpkin Cake

Makes 18 bars (One 9×13 inch pan)

Ingredients

For the crust:

• 1 box yellow cake mix, 1 cup removed
• 1 stick butter, melted
• 1 egg

For the filling:

• 15-oz. can pumpkin
• 3 eggs
• 1/2 cup sugar
• 1/2 cup brown sugar
• 2/3 cup evaporated milk (the small 5 oz. can works great)
• 1-1/2 teaspoons cinnamon

For the streusel:

• Remaining 1 cup from yellow cake mix
• 1/2 stick butter, softened
• 1/3 cup sugar
• 1/2 cup nuts (optional)
• Cool Whip or whipped cream, for topping

Directions

1. Preheat oven to 350 degrees.
2. Remove one cup from yellow cake mix and set aside in a small bowl.
3. In a medium bowl, combine the rest of the cake mix, one stick of melted butter and one egg. Mix together.
4. Press into the bottom of a greased 9×13 inch pan.
5. In a large bowl, combine filling ingredients. Beat well on medium speed until mixture is smooth and pour on top of crust.
6. Combine streusel ingredients (except Cool Whip), stirring together. Drop by spoonfuls on top of cake.
7. Bake at 350 degrees for 50-60 minutes, until top is golden brown.
8. Serve warm and top with Cool Whip or whipped cream. Store leftovers in the refrigerator.

I hope you guys love this pumpkin cake as much as I do! I always have to make it for a group so I don’t end up eating most of it myself. Long live Pumpkin Season!

If you liked this recipe then you should pop over to my blog and see more!  Here are a few of my favorites:

Homemade Triple Chocolate Brownies

Fresh Raspberry Sauce

White Chocolate Banana Bread

• Bio
• Twitter
• Facebook
• Google+
• Latest Posts

Sarah Westover McKenna

Sarah is the scattered creative mind behind Bombshell Bling. A former elementary school teacher and a current stay-at-home mom, she loves developing her creativity through her blog and her jewelry design business, Bombshell Bling Jewelry. Sarah is a lover of all things vintage, colorful, and BLING. She is also a sweets addict with a major obsession with s'mores.

@bombshellbling

Follow @bombshellbling

+Sarah Westover McKenna

Latest posts by Sarah Westover McKenna (see all)

• Harry Potter Birthday Party - March 22, 2019
• Christmas Caramels - December 14, 2018
• Christmas Sugar Cookies Recipe - December 12, 2018