Start with a white cake mix. I think I used Betty Crocker. Whatever..... just your standard regular white cake mix. Dump the cake mix in a big bowl. Then add:
1 teaspoon of cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
Next put in 1 (15 ounce) can of pumpkin
2 eggs
and 2/3 cup of buttermilk.
What, you say? You don't have any buttermilk?? I never do either, but I found this wonderful product!
It's a powder, and sold in the baking aisle. So, if you don't have "actual" buttermilk, put in 2 1/2 tablespoons of this stuff, and then add 2/3 cup of water.
It's a powder, and sold in the baking aisle. So, if you don't have "actual" buttermilk, put in 2 1/2 tablespoons of this stuff, and then add 2/3 cup of water.
Mix together well. I used my electric mixer and beat for about 2 to 3 minutes on medium speed.
Spread in a greased 9x13 inch cake pan. Then make the streusel topping.
In a small bowl, mix together 2/3 cup of brown sugar, 2/3 cup flour, and 1/3 cup of cold butter, cut into small pieces. Mix together with a fork or pastry blender. Fold in 1/2 cup of chopped pecans. Sprinkle over the unbaked cake.
Bake at 350 degrees for about 30-35 minutes. I actually baked mine for 33 minutes.
Let cool slightly. Drizzle with cream cheese frosting. You can just use the canned stuff, and microwave it until it is drizzling consistency. I used some homemade cream cheese frosting, leftover from Nathan's Red Velvet birthday cupcakes.
