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!

Course Dessert
Cuisine American
Keyword cinnamon icing, pumpkin cake, pumpkin streusel cake
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 12 servings
Calories 565 kcal
Author Sue Ringsdorf


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


  1. Preheat oven to 350 degrees. Grease 12 cup bundt cake pan with butter or spray.

  2. In mixer, beat butter and sugars on medium speed, scraping bowl occasionally until creamy. Add eggs pumpkin, sour cream, and vanilla.

  3. 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!

  4. In a small bowl, combine all streusel ingredients using a hand mixer. Set aside.

  5. 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.

  6. Bake 45-50 minutes or until toothpick comes out clean. Cool 10 minutes in pan and then remove to cooling rack.

  7. 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.

  8. Spread icing on cooled cake, allowing it to spill down the sides. 

Recipe 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 Facts
Pumpkin Streusel Cake
Amount Per Serving
Calories 565 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g38%
Cholesterol 81mg27%
Sodium 444mg19%
Potassium 175mg5%
Carbohydrates 112g37%
Fiber 2g8%
Sugar 83g92%
Protein 6g12%
Vitamin A 3566IU71%
Vitamin C 1mg1%
Calcium 87mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.