I LOVE bundt cakes. They are pretty even without frosting, but why would you skip that extra layer of yum? Not me. My Pumpkin Streusel Cake has a surprise streusel layer in the center and is OMG delicious, along with the cinnamon icing. And let’s not forget about the actual cake!
I love everything about Fall.
- It’s my blog’s birthday (and mine)!
- Our Texas steam baths start coming to a close. Yay for long sleeves!
- My childhood memories start rushing – leaves burning, apples cooking, football games on TV, sweatshirt weather…
- Fall Baking season is upon us. Pumpkin pumpkin pumpkin!!!
- Shish kabobs take a back burner for pots of soup galore. I LOVE soup.
- Pumpkin cake. Since the recipe calls for softened butter instead of oil, you will need to use a mixer (either a stand or hand) to complete this recipe. But it’s quick, I promise!
- Streusel Layer. The streusel SURPRISE for this cake is layered after pouring half of the batter in the bundt pan. Try to keep it away from the edges if possible. I use a knife to help it to sink in the batter. Then just add the rest of the batter on top.
- Cinnamon Icing. My simple go-to recipe is melted butter, heavy cream, vanilla, and powdered sugar. Just add a teaspoon of cinnamon, and you’ll have the perfect icing for my Pumpkin Streusel Cake.
Here’s the bundt cake pan I have, btw.
I feel like a broken record, but this cake goes great with a cup of COFFEE! Oh yaaa.
This time of year is dangerous on the waist line, so a chunk of this cake went to a friend of Zach’s, another chunk was rejected by my neighbor (she’s on a diet…?!), so I still have two chunks on my counter. Mike and Zach have attacked one, but I MUST give the other away. Stay tuned for who gets my lonely chunk of Pumpkin Streusel Cake.
Please let me know if you try this Pumpkin Streusel Cake, and how you like it!
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- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 Tablespoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1 cup butter softened
- 2 cups sugar
- 4 eggs
- 1 cup canned pumpkin
- 1 cup sour cream
- 2 teaspoons vanilla
- 1 cup packed brown sugar
- 4 Tablespoons all-purpose flour
- 2 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 2 Tablespoon butter softened
- 2 Tablespoons unsalted butter - melted
- 4 Tablespoons heavy cream
- 1 teaspoon cinnamon
- 1 1/2 cup powdered sugar - or to right consistency
Preheat oven to 350 degrees. Grease 12 cup bundt cake pan with butter or spray.
In a small bowl, combine all streusel ingredients using a hand mixer. Set aside.
In a medium bowl, mix flour, baking soda, salt, cinnamon, and pumpkin pie spice . Set aside.
In mixer, beat butter and sugar on medium speed, scraping bowl occasionally until creamy. Add eggs one at a time, beating well after each addition. Beat in pumpkin, sour cream, and vanilla. Gradually add in flour mixture until just blended.
Spread half of batter in pan. Sprinkle streusel over batter, making sure streusel doesn't touch side of pan. Top with remaining batter, making sure batter layer touches sides of pan.
Bake 55 - 60 minutes or until toothpick comes out clean. Cool 30 minutes in pan and then remove to cooling rack.
Use a small bowl, and combine icing ingredients. If it's too runny, add more powdered sugar. If icing is too stiff, add a bit more cream.
Spread icing on cooled cake.
Store this cake in airtight container on countertop for up to four days.
You can freeze the cake, unfrosted, up to three months.