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
- 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.
- 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.
- 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.
- 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.
- 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
- All-purpose flour and whole wheat flour: These provide the structure to the cake and give it a firm texture.
- Light brown sugar: Sweetens the cake and gives it a moist, dense structure.
- Baking soda and baking powder: These are leavening agents that help the cake to rise.
- Salt: Enhances the flavors in the cake.
- Cinnamon and ginger: These spices add warmth and depth of flavor to the cake.
- Pumpkin puree: Adds moisture, natural sweetness, and a distinct autumnal flavor to the cake.
- Vegetable oil: Keeps the cake moist and rich.
- Orange juice: Adds a touch of acidity and sweetness, enhancing the flavor of the cake.
- Almond milk and apple cider vinegar: These create a dairy-free 'buttermilk' that adds a slight tang, enriching the flavor of the cake.
- Streusel Filling (light brown sugar, cinnamon, ginger, and butter): This filling creates a sweet and spiced layer in the cake, adding texture and flavor.
- 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:
- Always preheat your oven before starting the baking process. This will ensure an even and steady heat distribution.
- 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.
- 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:
- Store the cake at room temperature in an airtight container for up to 3 days.
- For longer storage, refrigerate the cake in an airtight container for up to a week.
- 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:
- You can substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version.
- If you're not a fan of ginger, you can leave it out or replace it with nutmeg or allspice.
- If you don't have almond milk, you can use any other dairy-free milk or regular milk if you're not lactose intolerant.
- You can replace the vegetable oil with coconut oil for a healthier alternative.
- 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
Did you make this? Please RATE THE RECIPE below:)
Please Subscribe and give a follow on Instagram, Facebook, Pinterest, and TikTok xx
Easy Pumpkin Bundt Cake with Streusel Topping
Equipment
Ingredients
- 2 cups all-purpose flour
- 1 cup whole wheat flour (or you could use all white all-purpose flour)
- 1 1/2 cups light brown sugar, packed (I like to make my own with white sugar and 2 tablespoons of molasses mixed together)
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 4 tsp cinnamon (adjust to your taste)
- 4 tsp ginger (adjust to your taste)
- 1 15-ounce can pumpkin puree or just under two cups
- 1 cup vegetable oil
- 1/3 cup orange juice
- 1 cup almond milk or regular milk
- 1 tsp apple cider vinegar
Streusel Filling:
- 1 cup light brown sugar
- 1 tsp cinnamon
- 1 tsp ginger
- 2 tbsp butter (I used Earth Balance margarine)
Pumpkin Glaze:
- 1 cup confectioner’s sugar
- 2 tbsp milk I used almond milk
- 1 tbsp melted butter (I used Earth Balance margarine)
- 2 tbsp canned pumpkin (I had some leftover from my can I opened for the dough)
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
Instructions
- 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!
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Jenny @ BAKE says
this looks so beautiful! I love the filling in the middle, it even looks like fall colours!
Amy says
This cake is lovely Lora :)! I love the cinnamon filling along with the pumpkin, so perfect for fall! This deserves to be the centerpiece at a dinner party and later devoured for dessert.
Lisa says
This is the most 'pumpkinny' bundt or cake in general I've ever seen! That pumpkin glaze looks and sounds amazing! I know..boring comment..I din't have my contacts in and I'm tired lol xoxox
Meeta K. Wolff says
I am off to make pumpkin bundt cakes now too. These look incredible. Love the idea of the cinnamon filling!
Paula @ Vintage Kitchen says
I believe a streusel helps everytime. This is a great bundt to try, with the whole wheat flour and orange juice. Just wonderful! Thanks for hosting Lora!
Kate | Food Babbles says
Pumpkin perfection, Lora! I love that streusel filling and the pumpkin glaze sounds heavenly. I wish I had a slice of this with my morning coffee right now!
Baker Street says
The pumpkin glaze sounds terrific, Lora! And you know how much I love anything with streusel. I'm absolutely loving all the pumpkin recipes. 🙂
Brian @ A Thought For Food says
This bundt looks great and super festive for the fall!
Southern Girls Kitchen says
This looks wonderful.. Can't wait to try..
Kate@Diethood says
Love it!!! Especially with that streusel... so good!
P.S. I got the same reaction from my family... pumpkin? again? YEP! 🙂
Munatycooking says
Shame on me again! I always get excited when I see pumpkin dessert (I never tasted pumpkin before.)but then I get scared and don't buy it. I'm not sure how it suppose to taste or if I picked a good one 🙁 ... Your cake looks yummy and moist!
recipeland says
Sounds like a winner. Love the idea of using whole wheat flour and vegetable oil, which makes the cake way healthier but still tasty. The streusel and the glaze sound yummy. I can have at least two slices right now 🙂
JDee says
This bundt sounds amazing. I absolutely love pumpkin and the addition of the streusel takes this over the top!
Anonymous says
I don't think I could ever get tired of pumpkin...but it's a lot of fun trying! Love the streusel idea. Thanks for hosting and happy baking!
Lemons and Anchovies says
I have still yet to bake with pumpkin this season but I'm hoping that will all change this weekend. Love this series--I don't get to enjoy enough bundts at home so this inspires me a lot! 🙂
Laura (Tutti Dolci) says
Gorgeous bundt, I love the streusel and the glaze!
Matthew 'mmWine' Horbund says
Looks fantastic! I can only imagine how good it would be after a nice meal to cozy in to the evening with!
Laura says
Love the streusel--I am a fan of streusel of any kind! 🙂 Beautiful cake!
Shulie Foodwanderings says
Perfection! You demystified bundt Lora! 🙂 Would love a slice now, if you don't mind, please? 🙂 Having a cup of tea early today. I haven't even begun to cook with pumpkin this season though I was tempted to pick up one yesterday.
Sian says
Ah, at last I've found a bundt cake recipe that makes my mouth water... and it ticks all the boxes; seasonal, moist and flavourful 🙂 Thank you!
Renee Dobbs says
Streusel in the middle - brilliant! I love streusel on cakes and in them is just a bonus.
Paula says
I would never get tired of eating pumpkin breads or muffins or bundts...especially this bundt. Love the streusel surprise inside and that glaze is making my eyes glaze over!
Swathi Iyer says
Lora, you bake awesome cakes love this bundt with its star ingredient of this month.
Jamie says
As I said on FB, I am just seeing the first pumpkins on the market and I love the idea of baking it into a Bundt. All of your bundts look so scrumptious! And I love the gooey streusel center!
Monet says
This looks delicious! It was so good to talk with you earlier today! Thank you for sharing such a lovely recipe and post. I'm hungry for a bit of sweetness now. I hope you have a wonderful weekend!
Roxana | Roxana's Home Baking says
October is definitely the Pumpkin month! I'm loving all the pumpkin goodies I see and your bundt cake is wonderful Lora. Love the steussel surprise and the icing, so pretty <3
Kathy says
Here in the north east…it’s pumpkin season! Every farm stand is loaded! This cake is a wonderful way to use some of those pumpkins!! It looks wonderfully delicious!
Elisabeth says
Lora, your Pumpkin Streusel Bundt Cake was such a huge hit...it disappeared so fast, good thing. I linked up with you two ladies, with my Mini Bundts! They were sooo good, and saved you a couple cakes:)xo
Lana@Never Enough Thyme says
What a perfect Fall bundt cake!
Alice Choi says
What a beautiful bundt! Love the streusel in the middle, yum!!
Angela Paris says
hi there! sorry i missed the pumpkin part of the post - i thought it was fall. you can delete my apple spice cake if you like. have a great day!
meigancam01 says
Valuable information ..I am delighted to read this article..thank you for giving us this useful information. Great walk-through. I value this post.religious food
spiritual food
Stacy says
What a beautiful Bundt! I can tell from the cut slice that it is soooo rich and delicious! Thanks for hosting BundtaMonth!
Anonymous says
I was so excited to have this on Thanksgiving morning and sadly it was bland...not pumpkin-y at all. And dry. I followed it to a T so I am not sure what went wrong 🙁 It was beautiful jus didn't taste well.
corner kitchen cabinets says
Looks fantastic! I Love the streusel!
hermes bag outlet says
In contrast find a christmas gifts to the carefree appeal of the Gucci Cognac Sukey, our third pick is overflowing with luxury omega watches online and sophistication. The Christian Dior Libertine is made of sheepskin leather that will make a girl melt upon touch. Its hermes birkin kelly handbags an aura of ladylike class with its simply luxurious design. There is no better way to exceed the standard than with the chanel classic bag.