Pumpkin Streusel Bundt Cake

Celebrate fall flavors with this irresistibly moist and spiced Pumpkin Streusel Bundt Cake, a show-stopping dessert perfect for holiday gatherings or cozy weekend indulgence. This recipe combines the warm notes of cinnamon, nutmeg, and cloves with the richness of pure pumpkin puree for a perfectly balanced autumn treat. A buttery pecan-studded streusel layer adds a delightful crunch and sweet surprise in every bite, making this cake as texturally exciting as it is flavorful. Baked in a Bundt pan for a stunning presentation, this cake is easy to make and comes together in just 25 minutes of prep time. Serve as is, dusted with powdered sugar, or drizzled with a luscious vanilla glaze to make it truly unforgettable. Perfect for pumpkin lovers, dessert enthusiasts, and anyone seeking the best seasonal baking recipe.

Nutriscore Rating: 48/100

Prep Time:25 mins

Cook Time:60 mins

Total Time:85 mins

Servings: 12

Ingredients

• 3 cups All-purpose flour
• 2 cups Granulated sugar
• 1 cup Brown sugar
• 1.5 teaspoons Baking powder
• 1 teaspoon Baking soda
• 2.5 teaspoons Ground cinnamon
• 1 teaspoon Ground nutmeg
• 0.5 teaspoon Ground cloves
• 1 teaspoon Kosher salt
• 1 can (15 oz) Pumpkin puree
• 1 cup Vegetable oil
• 4 large Eggs
• 2 teaspoons Vanilla extract
• 6 tablespoons Unsalted butter
• 0.75 cup All-purpose flour (for streusel)
• 0.5 cup Brown sugar (for streusel)
• 1 teaspoon Ground cinnamon (for streusel)
• 0.5 cup Chopped pecans (optional for streusel)

Directions

Step 1

Preheat your oven to 350°F (175°C) and generously grease and flour a 10-cup Bundt pan.

Step 2

In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt.

Step 3

In a separate bowl, whisk together the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth and well combined.

Step 4

Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Be careful not to overmix.

Step 5

To make the streusel, in a small bowl, use a fork to mix together the butter, flour, brown sugar, cinnamon, and pecans (if using) until crumbly.

Step 6

Pour half of the pumpkin batter into the prepared Bundt pan, spreading it evenly. Sprinkle the streusel mixture over the layer of batter.

Step 7

Top with the remaining pumpkin batter, spreading it to cover the streusel layer completely.

Step 8

Bake the cake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.

Step 9

Allow the cake to cool in the pan for 15-20 minutes, then gently turn it out onto a wire rack to cool completely.

Step 10

Optional: Dust the cooled cake with powdered sugar or drizzle with a vanilla glaze for extra sweetness before serving.

Nutrition Facts

Serving size	(1919.0g)

Amount per serving	% Daily Value*
Calories	7203.0

Total Fat 338.6g	0%
Saturated Fat 79.8g	0%
Polyunsaturated Fat 137.7g
Cholesterol 194.5mg	0%
Sodium 2671.2mg	0%
Total Carbohydrate 1039.2g	0%
Dietary Fiber 33.9g	0%
Total Sugars 655.6g
Protein 58.6g	0%

Vitamin D 0IU	0%
Calcium 512.0mg	0%
Iron 27.4mg	0%
Potassium 1975.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.0%

Protein: 3.2%

Carbs: 55.9%