Pumpkin Gingerbread Streusel Cake

He's a recipe I got from my sister and I made it at Jody Moore's baby shower tonight. It was very tasty and a lot of people said they wanted the recipe, so here it is:

Pumpkin Gingerbread Streusel Cake

Streusel
1/4 cup firmly packed brown sugar
1/4 cup all-purpose flour
1/2 cup chopped pecans or walnuts
2 tablespoons cold butter

Cake
1 1/4 cups sugar
1/2 cup butter, softened
2 1/2 cups all-purpose flour
1 cup canned pumpkin
1/2 cup milk
1/4 cup dark molasses
2 eggs
1 tablespoon pumpkin pie spice **see note below
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt

Topping
1 cup caramel ice cream topping, heated

1. Heat oven to 350°F Combine all streusel ingredients except butter in small bowl; cut in 2 tablespoons butter until mixture resembles coarse crumbs. Set aside.
2. Combine sugar and 1/2 cup butter in large bowl. Beat at low speed, scraping bowl often, until creamy. Reduce speed to low; add all remaining cake ingredients. Beat until well mixed.
3. Pour cake batter into greased 13x9-inch baking pan.
Sprinkle evenly with streusel. Bake for 30 to 40 minutes or until toothpick inserted in center comes out clean.
4. Serve cake warm or cool with caramel topping.