Pumpkin Bundt Cake With Streusel Filling Recipe
In this post, I share my recipe for Pumpkin Bundt Cake. This cake is perfect for fall! It isn’t overly sweet and the pumpkin flavor is just right! Add a cinnamon streusel filling and you have an irresistible treat! I hope you enjoy this recipe for Pumpkin Bundt Cake!
Can I Use Squash Instead of Pumpkin Puree?
Believe it or not, you can make a pumpkin bundt cake without pumpkin. If your garden is overflowing with winter squash, a butternut squash will also make a delicious cake. If I am subbing squash, I simply cut the squash in half, spread a bit of butter on it and bake it cut side up in a 375 degree oven for about 35-40 minutes, until it is fork tender. I also put about a cup of water on my baking sheet to keep the squash from sticking.
Otherwise, canned pumpkin is just fine, and certainly convenient!
How to Keep a Bundt Cake from Sticking to the Pan?
The best product I have found for keeping bundt cakes from sticking is Baking Pam. This is one of those things that I prefer not to know what’s in it…so please don’t tell me! It works so well! Perfect for muffins, or bundt cakes!
Mix it up
This recipe is pretty straightforward. It looks like a lot all written down, but it is quite simple. First, mix your dry ingredients together with a whisk. Next, cream the butter, sugar, eggs, pumpkin, sour cream and vanilla. Once fully creamed, mix in the dry ingredients. Mix for about two minutes–this gives cakes a nice rise.
Make the Streusel
The streusel is quite simple–just use a pastry blender, or a fork to cut the butter, sugar, cinnamon, and allspice together. I use extra butter, so it’s not exactly crumbly. In fact, it is really quite moist.
Adding the streusel
When you add the streusel to the bundt pan, try to make a bit of a groove for it to rest in. You are trying to avoid having it touch the sides of the pan. It may stick and caramelize, making it difficult to remove the cake from the pan.
Bake the cake and make the glaze
While the cake is baking, whip up the simple glaze. It is a good idea to sift the powdered sugar first. Otherwise, you may have some clumps. Orange juice gives it a nice tangy sweet flavor. Milk gives it a naturally sweet glaze flavor. I like them both, but don’t usually have orange juice on hand.
Pour the glaze
When you make the glaze, shoot for it to be rather thick, not super runny. Add the milk or orange juice 1 tbs at a time, and observe how runny it is. If it is too thin, it will just run off. It should drizzle slowly off of the spoon. Also, if the cake isn’t fully cooled, the glaze a will not stick, because the heat will cause it to run off.
Put your cake on a pretty cake stand, it deserves it!
Recipe Card
Pumpkin Bundt Cake
Ingredients
- 3 Cups Flour I use Prairie Gold White Whole Wheat
- 1 Tbs Cinnamon
- 2 tsp Baking Soda
- 1 tsp Salt
- 1 Cup Butter Softened significantly, but not melted
- 2 Cups Sugar
- 4 Eggs
- 1 Can Pumpkin 14 oz
- 8 oz Sour Cream
- 2 tsp Vanilla
Streusel
- 1½ Cup Brown Sugar
- 1 tsp Cinnamon
- ¼ tsp Allspice
- 2 Tbs Butter Very slightly softened
Glaze
- 1½ Cups Powdered Sugar Sifted
- 2-3 Tbs milk or orange juice
Instructions
- Whisk together the dry ingredients, then set aside. In a stand mixer or with a handheld mixer, cream together the butter, sugar, eggs, pumpkin, sour cream and vanilla. After thoroughly combined, add in the dry ingredients. Mix for two minutes. Set aside.Using a pastry blender or a fork, mix together the streusel ingredients. Spray or grease a bundt pan.Pour half of the batter into the prepared bundt pan. Using your finger or a spatula make a little groove for the streusel. Carefully put the streusel crumbs in the pan, trying not to let them touch the sides of the pan. Otherwise, the cake may stick. Next add the second half of the batter. Bake at 350° for 45-55 minutes.When done baking, turn the cake out onto your cake stand or platter. Let cool.Make the glaze and drizzle over the top of the cake. A thicker glaze is better, so start adding the milk or orange juice one Tbs at a time. It should run off the spoon slowly. Too thin of a glaze will just run off the cake and pool on the platter.
See the yummy streusel filling inside?
Thank you!
Thanks for stopping by and checking out this recipe! It is one of my absolute favorites. I enjoy it every fall. If there is any left in the morning, it goes great with some eggs and a cup of coffee!!
Pin this recipe for later!
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I love it!❤❤💙💙💚💚💛💛💜💜
Thank you Sweet Belle!
Yummm and yummm! This will go perfectly with that sweet tea!
Happy day friend!
karianne
Yes it would! Thank you for stopping by!
This sounds double d. I do like using OJ, I’m a big drinker of it every morning. I’ll need to pull out the old Bundt pan. I love the filling. I’ll definitely pin too.
Thank you Jersey! I hope you enjoy it!
I really like how the cake doesn’t have added sugar. I don’t like super sweet desserts and this looks absolutely perfect!!
The no sugar was a mistake!!! It calls for two cups! I have made it with one and it is still tasty! You could definitely add as little as you like!
Looks scrumptious and I love the idea of combining pumpkin and streusel. Makes me want to start a pot of coffee and sit down to eat!
Come on over! I’ll whip one up and put on a pot of coffee!
Your bundt cake looks scrumptious, Jenn! I hope you’ll stop by and share it on Farm Fresh Tuesdays this week 🙂
Thank you Lisa! I sure will!
Looks like I have a new recipe for the remaining pumpkin in my fridge! Coffee cakes and bundt type cakes are my favorite at breakfast. This will be tomorrow’s! Thanks for sharing!
Hey Julie! So glad you stopped by! Your comment that you are making this tomorrow set off an alarm in my gut…it said “double check the recipe” I listened to that little voice and sure enough the eggs and sugar were missing!!! Oh my goodness! I am so glad you commented! I hope it turns out well!
I am all for anything pumpkin!
That sure looks delicious! I have baked up some butternut squash muffins before and love the idea of making a cake with them too (I’m not the biggest fan of pumpkin). Pinned.
Thank you for stopping by and thank you for pinning!!
So pretty, and it screams fall! I can’t wait to try it, pinning for later!
Thank you for visiting and for pinning the recipe!
I have subbed squash for pumpkin in most of my recipes and it turns out great!
Thank you for sharing at Farm Fresh Tuesdays Blog Hop!
Melissa | Little Frugal Homestead
Thanks for sharing that Melissa!
Jennifer,
Your pumpkin bundt cake looks so yummy. Congratulations, you are my feature at Wonderful Wednesday Blog Hop tomorrow. I hope you will stop by.
https://www.eclecticredbarn.com/2019/10/wonderful-wednesday-blog-hop_8.html
Hugs,
Bev
Thank you so much for the feature!
This looks SO GOOD! I have seen quite a few posts about bundt cakes. I really need to give them a try!
Looks delicious. I think I’ll make this for a party next week. Thanks!
Oh good! I’m glad you are going to try it!
Hi Jenn!
I would love to have you share your Christmas Recipes on the 12 Days of Christmas Cookies Blog Hop Party!
It starts today and goes for 12 Days!
We’re making an eBook with the recipes and a link to the original posts to help promote our contributors…plus you’ll get a free copy!
Hope to see you there!
Pinning and sharing!
Thanks for sharing your recipe on the 12 Days of Christmas Cookies Party!
Thank you so much Lisa!