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StreuselCakeSlice

Streusel Spice Cake won the Pillsbury Bake-Off in 1972. Recipe on Pillsbury.com by Rose DeDominicis of Verona, Pennsylvania. Not your every day spice cake. This one is filled with chocolate, coconut and nuts. Then it’s topped with streusel and a sugary glaze.

StreuselBatter

First you prepare a yellow cake mix and stir in 1/4 cup coconut and 1/4 cup nuts. Then marble melted chocolate through the batter.

StreuselinPan

Pour half of the batter in a greased and floured tube pan. In small bowl, combine all filling ingredients; reserve 1/2 cup filling. Sprinkle remaining filling over batter in pan.

StreuselPan2

Cover with remaining batter; sprinkle with 1/2 cup reserved filling. Bake at 350°F. for 55 to 70 minutes or until toothpick inserted near center comes out clean. Cool upright in pan 30 minutes. Remove from pan. Cool 1 hour or until completely cooled.

StreuselCake

In small bowl, blend all glaze ingredients until smooth, adding enough milk for desired drizzling consistency. Drizzle over cake.

StreuselBite

Slice and enjoy!

StreuselSpice

StreuselSpiceBlue

5 from 1 review

Streusel Spice Cake

Lise Sullivan Ode
Not your everyday spice cake. This one is filled with chocolate, coconut and nuts. Then it’s topped with streusel and a sugary glaze.
Prep Time: 20 minutes
Cook Time: 55 minutes
Inactive Time: 1 hour 30 minutes
Total Time: 2 hours 45 minutes
Servings: 16 servings
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Ingredients
 

Cake

  • 1 box Pillsbury™ Moist Supreme™ Yellow Cake Mix, 18.25-oz
  • 3/4 cup milk
  • 1/2 cup margarine or butter, softened
  • 5 large eggs
  • 1/4 cup coconut
  • 1/4 cup chopped nuts
  • 1 oz. unsweetened chocolate, melted

Filling

  • 1/2 cup coconut
  • 1/2 cup chopped nuts
  • 1/2 cup firmly packed brown sugar
  • 2 tablespoons Pillsbury BEST® All Purpose or Unbleached Flour
  • 2 teaspoons cinnamon

Glaze

  • 1 cup powdered sugar
  • 1 tablespoon margarine or butter, softened
  • 2 to 3 tablespoons milk

Instructions
 

  • Heat oven to 350°F. Grease and flour 10-inch tube or 12-cup fluted tube cake pan. In large bowl, combine cake mix, 3/4 cup milk, 1/2 cup margarine and eggs; beat at low speed until moistened. Beat 2 minutes at high speed. Stir in 1/4 cup coconut and 1/4 cup nuts. With spoon, marble chocolate through batter. Pour half of batter (about 2 cups) into greased and floured pan.
  • In small bowl, combine all filling ingredients; reserve 1/2 cup filling. Sprinkle remaining filling over batter in pan. Cover with remaining batter; sprinkle with 1/2 cup reserved filling.
  • Bake at 350°F. for 55 to 70 minutes or until toothpick inserted near center comes out clean. Cool upright in pan 30 minutes. Remove from pan. Cool 1 hour or until completely cooled.
  • In small bowl, blend all glaze ingredients until smooth, adding enough milk for desired drizzling consistency. Drizzle over cake.

Notes

Recipe courtesy of Pillsbury®
Calories: 324kcal, Carbohydrates: 44g, Protein: 5g, Fat: 15g, Saturated Fat: 7g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 77mg, Sodium: 323mg, Potassium: 120mg, Fiber: 2g, Sugar: 29g, Vitamin A: 307IU, Vitamin C: 1mg, Calcium: 110mg, Iron: 2mg

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Stay tuned for Recipe #24 Quick ‘n Chewy Crescent Bars