Ingredients

The following ingredients have 24 Servings
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 eggs
  • 1 (16 ounce) can pumpkin puree
  • 1/2 teaspoon McCormick vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons McCormick Ground Cinnamon
  • 1/2 teaspoon McCormick Ground Ginger
  • 1/2 teaspoon McCormick Ground Cloves
  • 2 tablespoons powdered sugar, for dusting
  • 1 cup all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 1/2 teaspoon McCormick Ground Cinnamon
  • 1/2 cup butter, melted

Instruction

  • Preheat oven to 350 degrees, and spray a 9 by 13 inch baking dish with nonstick spray.
  • In the bowl of an electric mixer, cream sugar and oil together on medium high speed. Add eggs one at a time, mixing in between.
  • Add pumpkin puree and vanilla extract, and mix.
  • In a separate bowl, mix flour, salt, baking soda, baking powder, ground cinnamon, ground ginger, and ground cloves.
  • Gradually add the flour mixture to the batter on low speed until incorporated.
  • Pour the batter into the prepared pan.
  • In the same bowl the flour mixture was in, add streusel ingredients and stir by hand until small clumps stick together. Use hands to mix if that is easier.
  • Sprinkle the streusel on top of the cake batter evenly. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out mostly clean, and springs back to the touch.
  • Cool completely, and then dust with powdered sugar.