Pumpkin Streusel Bundt® Cake

Name: Pumpkin Streusel Bundt® Cake
Prep time: 20 min
Cook time: 55 min
Total time: 90 min
Yield: 16
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; 1.5 teaspoons pumpkin pie spice; 1 teaspoon baking soda; 0.5 teaspoon salt; 1 cup all-purpose flour; 0.75 cup brown sugar; 0.5 cup unsalted butter, melted; 1 teaspoon pumpkin pie spice; 0.5 teaspoon salt; 0.75 cup pecans, finely chopped

4.8

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4 Reviews

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

Submitted by Yoly

Updated on January 29, 2025

3

Prep Time:

20 mins

Cook Time:

55 mins

Additional Time:

15 mins

Total Time:

1 hr 30 mins

Servings:

16

Yield:

1 Bundt(R) cake

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Ingredients

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Original recipe (1X) yields 16 servings

nonstick cooking spray

Cake:

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

Streusel:

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

Directions

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.

Cook's Note:

You can use vanilla extract as a substitute for pumpkin pie spice extract.

Nutrition Facts (per serving)

463	Calories
25g	Fat
56g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 16
Calories 463
% Daily Value *
Total Fat 25g	32%
Saturated Fat 6g	28%
Cholesterol 62mg	21%
Sodium 371mg	16%
Total Carbohydrate 56g	21%
Dietary Fiber 2g	7%
Total Sugars 36g
Protein 5g	10%
Vitamin C 1mg	1%
Calcium 67mg	5%
Iron 2mg	11%
Potassium 137mg	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Pumpkin Streusel Bundt® Cake

Ingredients

Directions

Cook's Note:

Nutrition Facts (per serving)

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