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!
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 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. Preheat oven 350 degrees. Grease a 12-cup bundt cake with baking spray. Set aside.
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.
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.)
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.
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.
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.
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.
Make frosting. In a medium bowl, combine the melted butter, milk, cinnamon, vanilla, and powdered sugar. Use a hand mixer to mix until creamy.
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:
- Pumpkin Chocolate Chunk Cookies – These are actually tied with my Iced Pumpkin Cookies. It’s hard to choose just one!
- 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.
- Homemade Pumpkin Spice Lattes – THESE are a must-try and cheaper than Starbucks!
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.
Pumpkin Streusel Cake
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
- 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.
- 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.