Pumpkin Streusel Bundt Cake
Celebrate fall flavors with this irresistibly moist and spiced Pumpkin Streusel Bundt Cake, a show-stopping dessert perfect for holiday gatherings or cozy weekend indulgence. This recipe combines the warm notes of cinnamon, nutmeg, and cloves with the richness of pure pumpkin puree for a perfectly balanced autumn treat. A buttery pecan-studded streusel layer adds a delightful crunch and sweet surprise in every bite, making this cake as texturally exciting as it is flavorful. Baked in a Bundt pan for a stunning presentation, this cake is easy to make and comes together in just 25 minutes of prep time. Serve as is, dusted with powdered sugar, or drizzled with a luscious vanilla glaze to make it truly unforgettable. Perfect for pumpkin lovers, dessert enthusiasts, and anyone seeking the best seasonal baking recipe.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2 cups Granulated sugar
- 1 cup Brown sugar
- 1.5 teaspoons Baking powder
- 1 teaspoon Baking soda
- 2.5 teaspoons Ground cinnamon
- 1 teaspoon Ground nutmeg
- 0.5 teaspoon Ground cloves
- 1 teaspoon Kosher salt
- 1 can (15 oz) Pumpkin puree
- 1 cup Vegetable oil
- 4 large Eggs
- 2 teaspoons Vanilla extract
- 6 tablespoons Unsalted butter
- 0.75 cup All-purpose flour (for streusel)
- 0.5 cup Brown sugar (for streusel)
- 1 teaspoon Ground cinnamon (for streusel)
- 0.5 cup Chopped pecans (optional for streusel)
Instructions
Preheat your oven to 350°F (175°C) and generously grease and flour a 10-cup Bundt pan.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt.
In a separate bowl, whisk together the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth and well combined.
Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Be careful not to overmix.
To make the streusel, in a small bowl, use a fork to mix together the butter, flour, brown sugar, cinnamon, and pecans (if using) until crumbly.
Pour half of the pumpkin batter into the prepared Bundt pan, spreading it evenly. Sprinkle the streusel mixture over the layer of batter.
Top with the remaining pumpkin batter, spreading it to cover the streusel layer completely.
Bake the cake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15-20 minutes, then gently turn it out onto a wire rack to cool completely.
Optional: Dust the cooled cake with powdered sugar or drizzle with a vanilla glaze for extra sweetness before serving.
Nutrition Facts
Calories |
7203 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 338.6 g | 434% | |
| Saturated Fat | 79.8 g | 399% | |
| Polyunsaturated Fat | 137.7 g | ||
| Cholesterol | 194 mg | 65% | |
| Sodium | 2671 mg | 116% | |
| Total Carbohydrate | 1039.2 g | 378% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 655.6 g | ||
| Protein | 58.6 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 512 mg | 39% | |
| Iron | 27.4 mg | 152% | |
| Potassium | 1976 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
