Celebrate the flavors of fall with this deliciously easy Pumpkin Streusel Bundt Cake! Whether you are enjoying it as a cozy breakfast treat or a decadent autumn dessert, this pumpkin coffee cake is guaranteed to hit the spot. It features a rich, perfectly spiced cake base topped with an irresistible, buttery pecan streusel. Pair a thick slice with a hot cup of coffee for the ultimate autumn experience.
Originally published on October 7, 2019 but has since been updated with tips and tricks for best baking results.
When the crisp autumn air rolls in, there is nothing quite like filling your kitchen with the warm aroma of cinnamon, nutmeg, and freshly baked cake. This Pumpkin Streusel Bundt Cake perfectly celebrates the flavors of the season.
Whether you are serving it as a decadent fall dessert or pairing a thick slice with a hot cup of coffee for a cozy morning treat, this easy pumpkin coffee cake is a guaranteed crowd-pleaser. It features a rich, moist pumpkin base topped with an irresistible, buttery pecan streusel.
Why We Love This Recipe
There are endless pumpkin recipes out there, but this one holds a special place in our recipe box. Here is why it works so well:
Pantry-friendly: Aside from a can of pumpkin puree, you likely already have all the baking staples required sitting right in your pantry.
It pulls double duty: Because of its coffee-cake style streusel, this pumpkin streusel bundt cake is completely acceptable to eat this for breakfast with your morning coffee, but it is rich enough to serve as an after-dinner dessert.
The streusel is next-level: A blend of brown sugar, cinnamon, butter, and crushed pecans creates a sweet, crunchy contrast to the soft pumpkin cake.
Pro Tips and Tricks for the Best Pumpkin Streusel Bundt Cake
Baking should be fun, not stressful. Keep these simple tips in mind to ensure your cake turns out perfectly moist and perfectly spiced every time:
- Puree vs. Pie Filling: Make sure you are using 100% pure canned pumpkin puree, not pumpkin pie filling. Pie filling comes pre-sweetened and spiced, which will throw off the flavor and texture of your cake.
- Trust the Batter: When you mix the wet and dry ingredients, the batter will be quite thick. This is completely normal! Do not be tempted to thin it out with milk or water; the thickness is what gives the cake its dense, satisfying crumb.
- Room Temperature Ingredients: Whenever possible, use room temperature butter and eggs. This helps the ingredients emulsify smoothly, preventing a lumpy batter.
How to Successfully Flip Your Bundt Cake
Bundt cakes are notoriously tricky to remove from the pan, and the anxiety of the “flip” is real! Because the streusel is added to the top of the batter before baking, it will actually become a delicious, sweet, crusty bottom once inverted. Here is how to get your cake out in one flawless piece:
- Prep the Pan Like a Pro: Do not skimp on the prep. Generously grease the entire pan—getting into every nook and cranny—and dust it lightly with flour before pouring in your batter.
- Patience is Key: The original recipe notes to allow the cake to fully cool before removing. If you try to flip a piping hot cake, it will likely tear. Let it rest in the pan on a wire cooling rack until it is cool to the touch.
- Loosen the Edges: Gently run a butter knife or a thin silicone spatula around the outer edges and the inner tube of the pan to separate any sticky spots.
- The Flip: Place your serving platter or cake stand upside down over the top of the bundt pan. Place one hand on the platter and the other under the pan. In one quick, confident motion, flip them over together. Give the top of the pan a gentle tap, and lift straight up.
How to Store Your Pumpkin Streusel Bundt Cake
If you happen to have any leftovers, proper storage will keep your cake wonderfully moist and delicious for days (or even months!). Here are the best ways to store it depending on when you plan to eat it:
Freezer (For long-term storage): This cake freezes beautifully! You can freeze the whole cake or individual slices. Wrap the cake tightly in a layer of plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. Store it for up to 3 months. Thaw it overnight in the refrigerator or on the counter before enjoying.
Room Temperature (Best for everyday snacking): Store the fully cooled cake in an airtight container, or wrap it tightly in plastic wrap or aluminum foil. It will stay fresh and moist on the counter for 3 to 4 days.
Refrigerator (For a little extra time): If you want it to last a bit longer, place the tightly wrapped cake or airtight container in the fridge. It will keep well for up to 1 week. Pro-tip: Let your leftover slices sit at room temperature for about 15 minutes before eating, or warm them in the microwave for 10 seconds to restore that fresh-baked, buttery texture!
More Baked Pumpkin Desserts to Try
- Pumpkin Zucchini Bread
- 2 Ingredient Chocolate Pumpkin Muffins
- Cinnamon and Sugar Mini Pumpkin Muffins
- Pumpkin Pie Muffins
- Baked Pumpkin Crisp
Pumpkin Streusel Bundt Cake Recipe
Equipment
- Hand mixer
- Bundt Pan
- Mixing Bowls
- Whisk
- Spoon
Ingredients
- 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
Streusel Topping
- ½ cup all-purpose flour
- ½ cup sugar
- ½ cup light brown sugar
- 1 teaspoon cinnamon
- 4 tablespoons melted butter
- ½ cup pecans crushed
Instructions
- Preheat your oven to 350°F. Generously grease and lightly flour your bundt cake pan to ensure the cake doesn't stick.
- In a large mixing bowl, add the flour, sugar, baking powder, and salt. Whisk together until completely combined.
- Add the eggs, canned pumpkin, softened butter, cinnamon, and pumpkin pie spice to the dry ingredients. Using a hand mixer on medium speed, beat until well combined. (Note: This batter will be on the thicker side—that is completely normal!) Pour the batter evenly into your prepared bundt pan and set aside.
- In a separate medium-sized mixing bowl, combine all the streusel ingredients (flour, sugars, cinnamon, melted butter, and crushed pecans). Using clean hands, mix and squeeze the ingredients together until the mixture forms a clumpy, crumbly texture.
- Once the streusel is fully mixed, scatter it evenly over the top of the cake batter in the bundt pan.
- Bake for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool completely in the pan before attempting to remove it. (Cooling is crucial to prevent the cake from breaking when you flip it!)
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?
Hello!
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 :)
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.
Thank you!
Can you use cooking spray instead of grease and flour?
Yes, you can!
If you put the streusel topping on top of the batter, and then invert the cake, won’t it be on the bottom when you serve it? It almost looks like you did not flip your Bundt cake in your photos because the bottom of your slices are rounded.
I was wondering if you could put the topping in first, then add the batter so when flipped it would be on top. I’ve been looking for a recipe that answers if this will work. Ideas?
Hi, the topping went on top as shown. I let the cake cool, popped it out on a plate, and flipped it from one plate to another for the topping to be upright.I think the crumble would kind of be absorbed if it went in first. Sorry I couldn’t fully help.
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
Thank you for your kind words!
Can Cindy put the streusel topping in the pan first before the batter?
Your recipe it absolutely PERFECT the way it is. If people live to tweet it to suit thier own taste so be it. I am an ardent baker and this recipe is certainly a keeper. Well done.
This turned out perfectly just as written. I only needed half the crumble, and I didn’t have any nuts and it was still great. Very easy to flip out of pan and then back over.
This is a favorite recipe! I have made it several times, and it turns out incredible each time. The pumpkin flavor is perfect – and the topping – wow, it’s the best I’ve ever made. Thank you *SO* much for sharing this incredible recipe! It’s my go-to for potlucks or church gatherings in the fall – and frequently requested.
Thank you, Cheri for your kind words! Glad you enjoy this cake as much as we do!
Well, I made this cake this afternoon,’tis the season, and it turned out absolutely perfect. I used a regular old time two piece tube pan made out of aluminum, I’m not sure if that’s why I took another 10 minutes extra to cook but even with the tube pan it was easy to get out of the pan after it was cooled. It was a little bit more messy with the crumbs but it was one moist and delicious cake and that crumb topping, forget about it! Definitely going in my file to be made
Hi Mike, so happy to hear! Happy holidays!