Pumpkin Streusel Bundt Cake Recipe
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.
Servings: 12 slices
Calories: 463cal
Cost: $5
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!)
Notes
Nutritional Values displayed may vary from actual dietary facts and are meant to be a guide.
Nutrition
Serving: 1slice | Calories: 463cal | Carbohydrates: 76g | Protein: 6g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 107mg | Potassium: 227mg | Fiber: 2g | Sugar: 50g | Vitamin A: 5939IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 2mg