Pumpkin Streusel Bundt Cake is a fall dessert that celebrates the flavors of of the season. This pumpkin coffee cake features a deliciously easy streusel topping and makes for a tasty breakfast or dessert. Pair it with a hot cup of coffee for a truly tasty experience.
Last updated: 8/24/2020
Fall is such a beautiful time of year here in New England. The trees are losing their leaves, acorns are falling, and the colors of burnt orange, deep yellow, and crimson red lace the tree lines.
This chilly, and beautiful time of year is the start of the hot coffee season for me. There is nothing more relaxing than the scents of fall and freshly brewed hot coffee wafting through the air.
Pumpkin Streusel Bundt Cake
We all know coffee pairs so well with a baked treat like Pumpkin Streusel Bundt Cake, so I wanted to share this delicious recipe with you all. This recipe is also known as Pumpkin Coffee Cake.
Coffee cake is one of my favorite cakes to serve with a hot cup of coffee. I really love how they go together hand-in-hand. But, since it is the season of all things pumpkin, I wanted to add a fall twist on a classic.
This Pumpkin Streusel Bundt Cake is pairs perfectly with hot coffee and features a delicious, streusel-crusted outer layer. It is made in a bundt cake pan is makes a nice Thanksgiving dessert idea.
How to Make Streusel Topping
For this pumpkin streusel coffee cake, I used a basic streusel topping which consisted of common baking ingredients.
- Brown sugar
- White sugar
- Butter (melted)
You want to make sure the butter is melted before adding it to the bowl. I used my clean hands to scrunch everything up. You want all the powders to be combined into little clumps before adding this to your bundt cake.
For this cake, you add the batter to a greased bundt cake pan, and then you top it with the above streusel ingredients and bake for 50 minutes.
How to Easily Flip this Cake
This cake is a little tricky when it comes to plating because it does matter which side faces up. Typically, bundt cakes can be served upside down and then topped with icing or frosting.
For this cake, you want to add it to either a cake stand or a serving platter.
The first bit of advice is to make sure your bundt cake pan is fully greased and floured before adding the batter.
Once it is fully baked, you want to allow it to cool for one full hour.
Then, use a plastic knife to gently pry the sides to loosen it.
Once you are ready to remove it from the pan, cover the bundt securely with a large plate.
Then flip swiftly, yet gently. You will lose a tiny amount of topping but that is ok.
To get in onto its right side up on a cake server, or stand this is where it gets tricky.
You want to make sure you flip the cake stand to abut it to the top facing side of the cake.
Then, in one swift motion flip the cake plate so the bundt will be facing right side up on the platter.
If you lost some streusel in the flip that is normal. Carefully dust away any excess before serving.
Slice and enjoy this cake with a hot cup of coffee.
What is your favorite way to enjoy a hot cup of coffee during the fall?
Pumpkin Streusel Bundt Cake Recipe
- Hand mixer
- Bundt Pan
- Mixing Bowls
- 2 ½ cups all-purpose flour
- 1 ½ cups sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 15 ounces canned pumpkin
- ½ cup unsalted butter softened
- 3 large eggs
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin spice
- ½ cup all-purpose flour
- ½ cup sugar
- ½ cup light brown sugar
- 1 teaspoon cinnamon
- 4 tablespoons melted butter
- ½ cup pecans crushed
- Preheat Oven to 350° F.
- Grease and lightly flour a bundt cake pan.
- In a large mixing bowl add the cake flour, sugar, baking powder, and salt-whisk until combined.
- Add in eggs, pumpkin, butter, and spices- beat on medium with a handmixer until well-combined. This batter is on the thicker side.
- Once combined, pour batter into your greased bundt pan and set aside.
- Combine all streusel ingredients in a medium-sized mixing bowl using your clean hands. Form mixture until it is clumpy.
- Once all the powder and ingredients are combined, scatter streusel over the cake batter.
- Bake for 50 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Allow cake to fully cool before removing. See notes in post on how to easily flip this cake.
I have the cake baking right now. It smells delicious. I just wanted you to know that you forgot to include the butter for the cake batter. I just guessed and added 3/4 cup softened butter. What does the original recipe call for?
It was one stick of softened butter, but this measurement will also work! Thank you!
I am baking the cake an a 9×13 pan. Was not sure about turning out the bundt pan and losing the streusel topping. Smells delicious as it bakes!
There is way too much advertising. I like the recipe, but I don’t like or drink coffee.
Hi, sorry but this post was sponsored. Thank you, for stopping by!
I’m definitely going to try this. I did notice one thing in reading the recipe . The ingredients call for regular flour but as the cake is being mixed together “cake flour” is mentioned. There is a difference so I’d like to know which one it is so I use the correct one.
Hi, it is regular flour! I meant, “cake flour” and not pan sprinkling flour. Thank you! -amy :)
Carolyn Vierra says
What is the difference between cake flour and all purpose flour.
Hi, this recipe calls for regular flour. Since there is flour used in two steps, I referred to it as the cake flour.
Can you use cooking spray instead of grease and flour?
Yes, you can!
Lisa Joy Thompson says
This recipe looks absolutely delicious! I finally own a bundt pan and I feel like an official grown up (even though I’m 43 and hit the grown up stage long ago). I definitely need to try this recipe! :)
Has anyone made this in a regular cake pan? Since you are flipping it then flipping it back ? I’m thinking reg 9×13 to make it easier to travel with
This is delicious added rounded 1/2 mini chocolate chips baked in 9×13 pan about 35 minutes.
Forgot to rate 5stars
I had been wanting to try out my new cast iron bundt pan and your recipe was tbe perfect chance. The cake turned out wonderful and the aroma around the house was just what I needed on this dreary day.
Hi…can i use spices on hand instead of buying “pumpkin spice”?
Hello, cinnamon, ginger (just a pinch), clove, and nutmeg work.
Can the butter be replaced with something dairy free?
They make dairy free, vegan butter baking sticks. I’d consider using one of those.
This sounds delicious, but I am concerned that one piece would be far more than 11 grams of sugar. My husband is diabetic and has to watch his sugar intake. Thank you.
Hi Jean, you’re correct! Somehow it was only calculating the topping. I just entered and it is 50 grams per slice *if you cut the cake into 12 slices*. Thank you! -Amy
I’d like to use this recipe for cupcakes. Do you see any problems with this ? I’ll just adjust the baking time, still using the streusel. Thank you!
Hello, I think that would work! Just please keep an eye on the timing!
In fact, use these pumpkin muffin recipe and just add the crumble. https://www.sizzlingeats.com/jumbo-pumpkin-muffins/
Cake is in the oven baking right now, smells so great. We are having company come tonight and I made this for our dessert. Thank you for the recieipe.
I hope you all enjoyed it!
Hi just made this bundt cake it’s very easy and my house smells so nice I bringing it to my daughters for Sunday for coffee and cake in the morning Thanksgiving
Amy Desrosiers says
Thank you for your kind words!
Can Cindy put the streusel topping in the pan first before the batter?