Pumpkin Streusel Cake is the ultimate fall dessert. Combine a moist pumpkin cake with a brown sugar streusel layer in between, and then top it with an easy cinnamon icing. This fall delicacy goes perfectly with a hot cup of coffee, and tastes best with a friend or two!
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…
- Big pots of soup are a happenin’.
- Fall baking season is upon us. Pumpkin pumpkin pumpkin.
- 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.
How to make Pumpkin Streusel Cake:
- The Cake – In a large standing mixer, combine the softened butter with the sugars. Add remaining wet ingredients and combine. Mix the dry ingredients together in a separate mixing bowl. Then pour the dry into the wet, and mix until just combined. Pour half of the batter into a well-sprayed bundt cake pan.
- The Streusel Layer – Mix the streusel ingredients together with a hand mixer, until course crumbs are formed. Add this to the bundt pan over half of the pumpkin cake batter, making sure it doesn’t touch the sides of the pan. Use a knife to stir it into the batter just slightly. Then add the remaining pumpkin batter on top, covering the streusel layer completely. Bake for 45 – 50 minutes, or until done in the middle when tested with a toothpick. Remove from pan after about 10 minutes, carefully flipping it onto a cooling rack.
- The Icing – Melt the butter in a mixing bowl, and add the remaining ingredients. Make sure the consistency is just right to pour it over the top of the cooled bunt cake, allowing the icing to trickle down the sides.
Storing Pumpkin Streusel Cake: You can store this cake in an airtight container on your countertop for up to four days.
Freezing Pumpkin Streusel Cake: If freezing this cake, freeze it WITHOUT the icing. Then simply remove from freezer, let it come to room temperature, and then add the icing.
Have you tried some of my other pumpkin recipes? Here are a few of my favorites.
- Pumpkin Chocolate Chunk Cookies – These are actually tied with my Iced Pumpkin Cookies. It’s hard to choose just one!
- Best Pumpkin Cake with Cream Cheese Frosting – One of my newer pumpkin recipes that really is the BEST.
- Pumpkin Spice Cinnamon Rolls – I love experimenting with cinnamon rolls, and this one was super fun for me.
- Pumpkin Chocolate Chip Muffins– A healthy’ish muffin, with some chocolate sprinkled in for good measure.
Frequently Asked Questions:
What kind of canned pumpkin should I buy?
Use canned pumpkin puree, NOT pumpkin pie filling. The pumpkin puree is just simply pumpkin, while the pumpkin pie filling has additional sweetener and spices that make it ready to make a pumpkin pie.
Is pumpkin puree healthy?
Yes, pumpkin puree is packed with nutrients, including potassium, vitamin A and C, iron, and calcium. It also has fiber, and is low in calories.
You will need a bundt cake pan for this recipe.
Make these pumpkin treats next: Pumpkin Spice Cinnamon Rolls
Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.
Pumpkin Streusel Cake
For the Cake:
- 1 cup butter – softened to room temperature
- 1 cup sugar
- 1 cup brown sugar
- 4 eggs – at room temperature
- 1 cup canned pumpkin
- 1 cup sour cream
- 2 teaspoons vanilla
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 Tablespoon cinnamon
- 1 teaspoon pumpkin pie spice
For the Streusel:
- 1 cup packed brown sugar
- 4 Tablespoons all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 2 Tablespoons butter softened
For the Cinnamon Icing:
- 2 Tablespoons unsalted butter – melted
- 4 Tablespoons heavy cream
- 1 teaspoon cinnamon
- 3 cups powdered sugar – or to right consistency
- Preheat oven to 350 degrees. Grease 12 cup bundt cake pan with butter or spray.
- In mixer, beat butter and sugars on medium speed, scraping bowl occasionally until creamy. Add eggs pumpkin, sour cream, and vanilla.
- In a medium bowl, mix flour, baking soda, salt, cinnamon, and pumpkin pie spice. Pour into wet ingredients until just combined. Don't over-mix!
- In a small bowl, combine all streusel ingredients using a hand mixer. Set aside.
- Spread half of cake 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 45-50 minutes or until toothpick comes out clean. Cool 10 minutes in pan and then remove to cooling rack.
- Use a medium mixing 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, allowing it to spill down the sides.
- Store this cake in airtight container on countertop for up to four days.
- You can freeze the cake, unfrosted, up to three months.
- If you don’t have a bundt pan, you could bake in a cake pan, (still add streusel layer) and bake for less time.