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Pumpkin Streusel Cake

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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!

Fall cakes are the best, especially if they involve pumpkin! In addition to this one, try the Best Pumpkin Cake with Cream Cheese Frosting or Mini Pumpkin Cheesecakes!

A spatula lifting out a slice of pumpkin bundt cake with cinnamon icing.

BEST Pumpkin Bundt Cake

I’ve made this cake over and over and over again. Everyone loves it, and its also is handy to cut into chunks and freezing for that last-minute coffee date! The icing is yummy but totally not necessary if you want to keep things simple.

I LOVE Fall because…

  • 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!
Side view of an iced pumpkin bundt cake.

The layers:

  • Pumpkin cake. Since the recipe calls for softened butter instead of oil, you will need to use a mixer (either a stand or hand mixer) to complete this recipe. But it’s quick, I promise!
  • Streusel Layer. The streusel SURPRISE (the BEST part!) 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, milk, 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:

Prep 1
Prep. Preheat oven 350 degrees. Grease a 12-cup bundt cake with baking spray. Set aside.

Prep 2
Mix wet ingredients. In the bowl of a large standing mixer, add softened butter, granulated sugar, and brown sugar. Mix together until creamy. Then add eggs, pumpkin puree, sour cream, and vanilla. Mix again.

Step 3
Add dry ingredients. Then add the flour, baking soda, salt, cinnamon, and pumpkin pie spice. Mix again until just combined. Don’t over-mix. (A few lumps are ok.)

Step 4
Make streusel layer. In a small bowl, combine the brown sugar, flour, cinnamon, pumpkin pie spice, and slightly softened butter. Use a hand mixer (or your hands) to mix the ingredients together.

Step 5
Assemble cake. Use a measuring cup to scoop about half of the pumpkin batter into the bottom of the prepared bundt pan. Spread evenly to all sides.

Then add the streusel ingredients, trying to keep it away from the outsides of the cake if possible. Use a knife to stir it into the batter just slightly.

Finally, add the remaining batter to to the top of the streusel layer, covering completely. Use a spatula to spread it evenly.

Step 6
Bake cake. Bake the cake in a preheated 350 degree oven until done in the center, approximately 45-50 minutes. Use a toothpick to check to make sure the center is done.

Step 7
Cool. Let the cake sit in the bundt pan for about 10-15 minutes. Use a sharp knife to scrape around the edges of the pan, making sure nothing is sticking. Then CAREFULLY flip it onto a wire rack to cool completely.

Overhead view of a just baked pumpkin bundt cake on a wire rack.

Step 8
Make frosting. In a medium bowl, combine the melted butter, milk, cinnamon, vanilla, and powdered sugar. Use a hand mixer to mix until creamy.

Step 9
Add frosting to cake. When the cake is completely cool, drizzle the icing over top the cake, letting it trickle down the sides.

To get the right consistency for the cinnamon icing: After mixing in the powdered sugar, and the icing sits, you may need to adjust it to get a nice drizzling consistency. If the icing is too stiff, add a few drops of milk at a time to get it smooth. If it gets too runny, add a bit more powdered sugar.

Storing and Freezing

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.

More Pumpkin Recipes:

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.

Side view of slices of pumpkin bundt cake with the cake tray in the background.

Kitchen Tools used for this recipe: (Affiliate Links)

XOXO ~Sue

Side view of a partial pumpkin spice bundt cake showing the streusel layer.

Pumpkin Streusel Cake

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!
5 from 8 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 12 servings
Calories: 569kcal
Author: Sue Ringsdorf

Ingredients

For the Cake:

  • 1 cup unsalted butter – softened to room temperature
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 4 large eggs – at room temperature
  • 1 cup pumpkin puree
  • 1 cup sour cream
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 Tablespoon ground 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
  • 1 teaspoon vanilla extract
  • 2-3 Tablespoons milk
  • 1 teaspoon ground cinnamon
  • 2 cups powdered sugar – or to right consistency

Instructions

  • Preheat oven to 350 degrees. Grease a 12-cup bundt cake pan with butter or spray.
  • In standing mixer (or use hand mixer), mix butter and sugars on medium speed, scraping bowl occasionally until creamy. Add eggs, pumpkin, sour cream, and vanilla and mix again.
  • Then add the dry ingredients – the flour, baking soda, salt, cinnamon, and pumpkin pie spice. Start mixer and mix until just combined. Don't over-mix!
  • In a small bowl, use a hand mixer to combine the streusel ingredients – the brown sugar, flour, cinnamon, pumpkin pie spice, and the butter.
  • Assemble cake. Spread half of the cake batter in prepared pan. Sprinkle streusel over batter, making sure streusel doesn't touch side of pan. Use a knife to stir it in just slightly. Then 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 carefully remove to cooling rack.
  • In a medium bowl, combine icing ingredients – the melted butter, vanilla extract, milk, cinnamon, and powdered sugar. Use a hand mixer to combine well.
    If the icing is too runny, add more powdered sugar. If icing is too stiff, add a bit more milk.
  • Drizzle the icing on cooled pumpkin cake, allowing it to trickle down the sides. 

Notes

  1. Store this cake in airtight container on countertop for up to four days. 
  2. You can freeze the cake, unfrosted, up to three months.
  3. If you don’t have a bundt pan, you could bake in a cake pan, (still add streusel layer) and bake for less time. 

Nutrition

Calories: 569kcal | Carbohydrates: 82g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 553mg | Potassium: 190mg | Fiber: 2g | Sugar: 54g | Vitamin A: 3975IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 3mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!

17 Comments

  1. Cathy Hanson says:

    This cake is so moist! Excellent companion for a cup of coffee! My favorite part was the streusel, my daughter loved the frosting and my husband’s favorite was the cake itself! It has a wonderful aroma and looks very pretty on a cake plate!

    1. Suebee Homemaker says:

      Yay! Thanks for your feedback, Cathy! Mwah!

  2. Delish! Love everything about this cake! Perfectly spiced. Used fresh pumpkin puree from a pumpkin sweeter than the usual pie pumpkins. Definitely will make this again for Thanksgiving. Love pumpkin anything & this recipe is absolutely perfect.

    1. Suebee Homemaker says:

      Oh I’m so happy you think so too, Pamela! It’s one that I often freeze in sections so I can have a slice with my morning coffee! 🙂

  3. Melissa Dukes says:

    Do you use light of dark brown sugar? Excited to try this recipe!

    1. Suebee Homemaker says:

      I use light brown sugar.

  4. Judy Castanola says:

    Sue…This recipe is sooo good and moist! I used fresh pumpkin puree. Along with the sour cream and streusel, this is a bundt cake winner. Everyone loved it. Thank you for sharing.

    1. Suebee Homemaker says:

      Hi Judy! This is my FAV pumpkin treat. Thanks for your feedback!

      1. Hi Sue. The cake portion of the recipe calls for butter and the icing calls for unsalted butter. So for the cake portion, is it salted butter or unsalted?

        1. Suebee Homemaker says:

          Oh sorry, Viviana. It all includes unsalted butter.

  5. Help what is measurements of 12 cup bundt pan I have bundt pan , measurements from bottom says 24.8 x 8.57 cm.

    It’s a Wilton pan. I want to make for Thanksgiving 2020

    Thanks

    1. Suebee Homemaker says:

      The measurements on my pan are 10.5 x 10.5 x 4.5 inches. If yours is a regular sized bundt pan, that will work.

  6. This cake looks perfect – so tender and rich! Can’t wait to try this for Halloween!

    1. Suebee Homemaker says:

      Thanks Natalie! I hope you enjoy it! 🙂

  7. Karen Knapp says:

    This is really a wonderful cake. I baked it for my book club and everyone loved it, especially my husband, who was grateful that there were some leftovers. I did not see the logic in keeping the streusel from the sides of the pan until after I failed to keep the streusel from the sides of the pan! This is important. The cake will still taste delicious, but not be as pretty, nor as easy to get out of the pan. SueBee knows what she is talking about – keep it in the middle of the batter. I’ll be making this again soon.

    1. Suebee Homemaker says:

      Hi Karen!! I’m so glad you enjoyed my Pumpkin Streusel Cake!! It’s one of my favorites. 🙂

  8. Mike Ringsdorf says:

    If you can freeze the cake for three months, why did we give it away again? I love chocolate, but this Pumpkin Streusel Cake is amazing. The pumpkin gets my attention, but the Streusel takes it to another level. I am serious when I say that I could eat this entire cake in a day. I guess I just answered my own question…..

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