Best 4 Cinnamon Pumpkin Streusel Bundt Cake Recipes

Indulge in the heavenly aroma of fall with our delectable Cinnamon Pumpkin Streusel Bundt Cake, a symphony of warm spices and moist pumpkin flavor. This classic bundt cake is elevated with a generous streusel topping, creating a textural masterpiece that will tantalize your taste buds.

Our culinary journey also includes two additional pumpkin-inspired treats: Pumpkin Muffins with Crumb Topping and Pumpkin Bars with Cream Cheese Frosting. These delectable muffins are bursting with pumpkin spice and feature a delightful crumb topping, while the pumpkin bars are a delightful combination of creamy pumpkin filling and tangy cream cheese frosting. Each recipe offers a unique twist on the classic pumpkin dessert, ensuring that every bite is a moment of pure bliss.

Here are our top 4 tried and tested recipes!

PUMPKIN STREUSEL BUNDT CAKE

Pumpkin Streusel Bundt Cake image

This is a Libby's recipe and is it good! Really impressive when it is cut and the streusel filling peeks through. Great for the holidays.

Provided by Aroostook

Categories Dessert

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 16

Ingredients

1/2 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon allspice
2 teaspoons butter
3 cups flour
1 tablespoon cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 cups sugar
1 cup butter or 1 cup margarine
4 large eggs
1 cup pumpkin puree
1 (8 ounce) container sour cream
2 teaspoons pure vanilla extract
1 1/2 cups powdered sugar, mixed with
2 -3 tablespoons orange juice or 2 -3 tablespoons milk

Steps:

Preheat oven to 350 degrees F.
Grease and flour a 12 cup bundt pan.
Streusel: Combine brown sugar, spices in a small bowl.
Cut in butter until crumbly.
Set aside.
Cake: Add flour, cinnamon, salt and baking soda in a medium bowl.
In a large bowl beat butter and sugar until fluffy.
Add and beat in eggs one at a time.
Add pumpkin, sour cream and vanilla.
Beat well.
Beat in flour mixture.
Spoon half of the batter into the pan.
Sprinkle streursel mixture over batter but don't let it touch the sides of the pan.
Top with remaining batter, making sure batter does touch the sides of the pan.
Bake for 55-60 minutes.
Cool in the pan for 30 minutes.
Turn out onto wire racks in order to cool completely.
Turn out on serving plate.
Drizzle with glaze.

PUMPKIN STREUSEL BUNDT® CAKE

Pumpkin Streusel Bundt® Cake image

A delicious pumpkin Bundt® cake with a sweet and salty streusel that is great for dessert or even for breakfast.

Provided by Yoly

Categories Pumpkin Cake

Time 1h30m

Yield 16

Number Of Ingredients 17

Ingredients

nonstick cooking spray
1 (15 ounce) can pumpkin puree
2 cups white sugar
1 cup canola oil
4 large eggs, at room temperature
2 teaspoons pumpkin pie spice extract
2 cups all-purpose flour
2 teaspoons baking powder
1 ½ teaspoons pumpkin pie spice
1 teaspoon baking soda
½ teaspoon salt
1 cup all-purpose flour
¾ cup brown sugar
½ cup unsalted butter, melted
1 teaspoon pumpkin pie spice
½ teaspoon salt
¾ cup pecans, finely chopped

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with nonstick spray.
Combine pumpkin, sugar, oil, eggs, and pumpkin pie spice extract in a large bowl. Stir until well combined.
Sift flour, baking powder, pumpkin pie spice, baking soda, and salt into a bowl. Stir into pumpkin mixture. Pour into prepared pan.
Combine flour, brown sugar, melted butter, pumpkin pie spice, and salt for the streusel in a bowl. Stir in pecans. Sprinkle streusel over the cake.
Bake in the preheated oven until a toothpick inserted in center comes out clean, 55 to 65 minutes. Cool on wire rack for 15 minutes.
Run a knife around the cake pan and flip onto a plate. Immediately flip the cake onto a serving platter so the streusel is on top.

Nutrition Facts : Calories 462.6 calories, Carbohydrate 56.4 g, Cholesterol 61.8 mg, Fat 25.3 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 5.5 g, Sodium 370.9 mg, Sugar 36.3 g

CINNAMON STREUSEL BUNDT CAKE

Cinnamon Streusel Bundt Cake image

I got this recipe from a friend who made it every Christmas for my family and we absolutely adored it. You can have anytime, breakfast, snack, dessert...It's moist flavor will keep you coming back for more.

Provided by Anna Haines

Categories Breads

Time 1h10m

Yield 1 cake, 10-12 serving(s)

Number Of Ingredients 9

Ingredients

Duncan Hines yellow cake mix
1/2 cup sugar
2 teaspoons vanilla
3/4 cup oil
8 ounces sour cream
4 eggs
1/2 cup pecans, chopped
3 tablespoons brown sugar
2 teaspoons cinnamon

Steps:

Grease and flour bundt pan.
Mix all ingredients with electric mixer adding 1 egg at a time.
Layer 1/3 each of cake batter and nut mixture.
repeat layers and end with the batter layer on top.
bake at 325 degrees for 55-60 minute.
let pan cool for 10 minute and remove cake from pan.

CINNAMON STREUSEL BUNDT CAKE

Cinnamon Streusel Bundt Cake image

A delicious cinnamon streusel bundt cake from McCormick. Vanilla glaze and apple streusel options below.

Provided by Katzen

Categories Dessert

Time 1h25m

Yield 1 Bundt Cake, 18 serving(s)

Number Of Ingredients 13

Ingredients

1 cup flour
1 cup light brown sugar, firmly packed
1 tablespoon cinnamon
1/2 cup butter (1 stick)
1 cup pecans, chopped
2/3 cup butter, softened
2 cups sugar
2/3 cup sour cream
4 eggs
1 tablespoon vanilla
2 cups flour
1/4 teaspoon baking soda
vanilla glaze, recipe follows (optional)

Steps:

Preheat oven to 325°F For the Streusel Topping, mix flour, brown sugar and cinnamon in medium bowl. Cut in cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in pecans. Set aside.
For the Cake, beat softened butter, granulated sugar and sour cream in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Mix in vanilla. Gradually beat in flour and baking soda on low speed until well mixed.
Spoon 1/2 of the Streusel Topping into greased and floured 12-cup Bundt pan. Spoon 1/2 of the batter over top. Repeat layers.
Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan. Cool completely on wire rack. Sprinkle with confectioners' sugar or drizzle with Vanilla Glaze, if desired.
Vanilla Glaze: Mix 1 1/2 cups confectioners' sugar, 2 tablespoons water and 1/2 teaspoon McCormick® Pure Vanilla Extract in medium bowl until smooth. If necessary, stir in 1 to 3 additional teaspoons water until glaze is of desired consistency. Drizzle over cooled cake. Let stand until glaze is set.
Cinnamon Apple Streusel Cake: Prepare cake batter as directed, stirring in 1 cup chopped peeled apple.

Nutrition Facts : Calories 391.1, Fat 19.2, SaturatedFat 9.3, Cholesterol 77.4, Sodium 149.3, Carbohydrate 51.7, Fiber 1.4, Sugar 34.8, Protein 4.4

Tips:

Use fresh pumpkin purée: Fresh pumpkin purée gives the cake a richer flavor and texture than canned purée.
Don't overmix the batter: Overmixing the batter can make the cake tough. Mix just until the ingredients are combined.
Grease and flour the bundt pan thoroughly: This will help prevent the cake from sticking to the pan.
Bake the cake at the right temperature: The cake should be baked at 350 degrees Fahrenheit for about an hour, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely before glazing: This will help the glaze set properly.

Conclusion:

This cinnamon pumpkin streusel bundt cake is a delicious and festive fall dessert. It's perfect for serving at Thanksgiving dinner or any other special occasion. The cake is moist and flavorful, with a tender crumb and a delicious cinnamon-pumpkin flavor. The streusel topping adds a sweet and crunchy texture that complements the cake perfectly. If you're looking for a delicious and easy-to-make fall dessert, this cinnamon pumpkin streusel bundt cake is the perfect recipe for you.