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Cinnamon Struesal Pumpkin Cake

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Cinnamon Struesal Pumpkin Cake
You cannot taste the pumpkin in this recipe. It simply adds to the moistness and color of the cake. I usually freeze the remaining canned pumpkin to use in the next cake. The frosting is optional - the cake is so sweet and moist it doesn't need it.


cake ingredients:
1 yellow cake mix
1 pack vanilla instant pudding mix
3 eggs
3/4 cup oil
3/4 cup water
1/2 cup pumpkin
2 tablespoons milk
1 teaspoon vanilla
1/2 teaspoon cinnamon
Struesel -- blend:
3/4 cup packed brown sugar
4 teaspoons cinnamon
glaze frosting
1 c confectioners sugar
1 teaspoon vanilla
1 tablespoon milk -- (1 to 2)


Preheat oven to 350 degrees ~ grease and flour a bundt or tube pan

Mix cake ingredients at low speed for 1 minute then on high for 2 minutes until thick and creamy.

Assembly: pour 1/3 of the cake batter into the pan, leveling, then sprinkle 1/2 of the filling over the batter. Evenly spread the next 1/3 of the cake batter, sprinkle with the remaining filling and top with remaining cake batter. Bake for approx. 50 minutes plus - until cake springs back to the touch and tests done. It is very hard to overbake.

While the cake cools, you can mix up a drizzle icing or sprinkle with powdered sugar.