Easy Pumpkin Bundt Cake with Streusel Topping

Enjoy the flavors of fall with our Pumpkin Streusel Bundt Cake! Moist and rich, it's packed with spices, pumpkin puree, and a tangy homemade 'buttermilk'. The decadent streusel filling adds complexity, making each bite a sweet surprise. Topped with a creamy pumpkin glaze, this cake is the epitome of autumn indulgence.

As the fall season rolls in, one dessert stands out among the myriad of autumnal offerings - the pumpkin bundt cake. This delightful cake, with its rich flavor, moist texture, and appealing aesthetics, has become a staple at family gatherings and festive celebrations.

The distinct, warming palate of pumpkin, combined with a hint of spices, makes these pumpkin bundt cake recipes a hit, encapsulating the essence of fall in every slice.

One particular variant that has gained popularity is the pumpkin streusel bundt cake. This version ingeniously incorporates a layer of streusel, a crumbly topping of sugar, flour, and butter, which adds a delightful contrast of texture against the soft, moist cake.

The streusel, imbued with the quintessential autumn flavors of cinnamon and nutmeg, enhances the pumpkin's natural sweetness, making this fall bundt cake a must-try for any dessert lover.

I have to be honest, some of my family members are slightly over pumpkin as a baking theme. “Mom, another pumpkin bread??” is what I keep getting asked when I bake my favorite. I thought if I snuck a streusel layer in it and drizzled a beautiful pumpkin glaze on top, my customers would be appeased.

Original post in 2012, slightly updated 2023

Jump To

• Why you will love this recipe
• Ingredients
• How to make this pumpkin bundt cake
• Expert Tips:
• Storing Instructions:
• Variations/Substitutions:
• Easy Pumpkin Bundt Cake with Streusel Topping

Why you will love this recipe

1. Vegan-Friendly: This recipe is 100% vegan, making it a perfect choice for those following a plant-based diet or anyone looking to reduce their consumption of animal products.
2. Indulgent Yet Balanced: Despite being a dessert, this bundt cake strikes a balance between indulgence and health-consciousness. It's a satisfying way to curb your sweet tooth without going overboard on the cholesterol.
3. Seasonal Delight: The use of pumpkin as a key ingredient makes this cake quintessentially "fall." Its warming flavors perfectly encapsulate the cozy, comforting vibe of autumn.
4. Moist and Flavorful: This recipe guarantees a moist, delectable cake that is rich in flavors and textures. The addition of the pumpkin glaze adds an extra layer of sweetness that elevates the overall taste.
5. Easy to Make: Despite its complex flavors, this recipe is straightforward and easy to follow, making it an excellent choice for both novice and experienced bakers.

A favorite bundt of mine is my coconut version.  For this bundt, I used my recipe that I always use to make my vegan pumpkin bread. This cake is toally vegan and totally amazing. There really is no way you’ll notice that there aren’t any eggs in this cake. I saw this pumpkin glaze on a beautiful bundt at I am baker by Dine and Dish. 

This bundt cake is super moist and wonderful. It’s a great way to cut back on cholesterol. I’m not claiming it’s healthy, but a little sliver to curb your sweet tooth will be just fine. We all deserve a little treat sometimes and this cake is irresistible and all about fall.

Ingredients

1. All-purpose flour and whole wheat flour: These provide the structure to the cake and give it a firm texture.
2. Light brown sugar: Sweetens the cake and gives it a moist, dense structure.
3. Baking soda and baking powder: These are leavening agents that help the cake to rise.
4. Salt: Enhances the flavors in the cake.
5. Cinnamon and ginger: These spices add warmth and depth of flavor to the cake.
6. Pumpkin puree: Adds moisture, natural sweetness, and a distinct autumnal flavor to the cake.
7. Vegetable oil: Keeps the cake moist and rich.
8. Orange juice: Adds a touch of acidity and sweetness, enhancing the flavor of the cake.
9. Almond milk and apple cider vinegar: These create a dairy-free 'buttermilk' that adds a slight tang, enriching the flavor of the cake.
10. Streusel Filling (light brown sugar, cinnamon, ginger, and butter): This filling creates a sweet and spiced layer in the cake, adding texture and flavor.
11. Pumpkin Glaze (confectioner’s sugar, milk, melted butter, canned pumpkin, vanilla extract, cinnamon): This sweet and creamy glaze adds a finishing touch to the cake, enhancing its pumpkin flavor.

How to make this pumpkin bundt cake

Preheat oven to 350 degrees F.  Place a rack in the center of the oven.  Grease and flour your Bundt pan. I personally prefer to use baking spray for Bundt pans.

In a small bowl, mix together the sugar and spices. Cut in the butter until crumbly; set aside.

In another small bowl, whisk together the glaze ingredients.  Add more milk as necessary to make a smooth glaze; set aside.

Pour the rice milk (or milk) into a small bowl and add the apple cider vinegar. Stir it together a little and let it sit for minute while you prep the other ingredients.

In a large mixing bowl, whisk together flours, baking soda, baking powder, salt and spices.

In a very large bowl, stir together pumpkin puree, oil, orange juice, and milk until nicely combined.

Add the dry ingredients to the wet ingredients about a cup at a time. Stir well after adding each cup of the dry ingredients using a spatula to scrape the sides of the bowl and incorporate it all together.

Spoon the half the batter into your prepared bundt pan and smooth down a little with a spatula. Carefully sprinkle on the streusel and spoon the rest of the batter on top. Try to keep the streusel in the middle of the batter and stay away from touching the pan.

Spoon out the rest of the batter on top of the streusel. Smooth out the batter with the spatula.

Bake for 1/2 on hour at 350 then lower the heat to 325 and bake for about another  20-30 minutes, or until a skewer inserted in the center comes out clean.  Allow cake to cool for 10 minutes in the pan, then turn cake out onto a wire rack to cool completely. Drizzle on the pumpkin glaze and ENJOY!

Expert Tips:

1. Always preheat your oven before starting the baking process. This will ensure an even and steady heat distribution.
2. Be careful not to overmix your batter as it can result in a dense cake. Just mix until the dry and wet ingredients are combined.
3. Use fresh spices for the best flavor. Spices lose their potency over time, so using fresh ones can greatly enhance the taste of your cake.

Storing Instructions:

1. Store the cake at room temperature in an airtight container for up to 3 days.
2. For longer storage, refrigerate the cake in an airtight container for up to a week.
3. This cake can also be frozen. Wrap it tightly in aluminum foil or plastic freezer wrap and freeze for up to 3 months. Defrost in the refrigerator before serving.

Variations/Substitutions:

1. You can substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version.
2. If you're not a fan of ginger, you can leave it out or replace it with nutmeg or allspice.
3. If you don't have almond milk, you can use any other dairy-free milk or regular milk if you're not lactose intolerant.
4. You can replace the vegetable oil with coconut oil for a healthier alternative.
5. If you're not vegan, you can use regular butter and milk for the Pumpkin Glaze instead of margarine and almond milk.

Buon appetito! Happy Bundt Baking and we can't wait to see your Beautiful Bundts!:)

More posts like this:

• Cranberry Streusel Quick Bread
• Apple Crumb Coffee Cake
• Easy Apple Crumble Pie with Oats
• Blueberry Banana Streusel Muffins

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