Are we sick of pumpkin baked goods? Is it past the time of year for pumpkin baked goods? Honestly in my world it’s always time for pumpkin baked goods, so I hope at least a few of you agree with me!
My inspiration for this recipe came from a few places – I still had a big can of pumpkin in my pantry and I hadn’t used my bundt cake pan in a while, but I didn’t want a plain pumpkin cake! Texture and variety makes everything better, so I paired the pumpkin cake with a tasty streusel, some pecans for a crunch, and a cream cheese-y frosting for a bit of tang.
Even with all of those extra bits, this cake is really my favorite. It’s the same recipe as my Pumpkin Spice Cupcakes, just doubled in order to make a whole bundt cake. It’s SUCH a good cake. Using both pumpkin puree and oil makes it so incredibly moist, and it’s not too sweet! Typically if you put a traditional cake into a bundt pan it can become a bit dry and dense because a bundt pan holds a lot more batter and has so many more edges in a bundt cake pan compared to a traditional round or rectangle pan. However, because this cake was already so moist and so light, it works out perfectly and is sturdy enough to stand up under it’s own weight while still staying amazing.
Here are some tips for ya:
- the cake itself comes together so easily! be sure not to overmix the batter, you don’t want to make it tough
- the nuts are optional, but highly encouraged! They bring a nice texture to the cake so that it’s not all soft. If you don’t like pecans you can definitely switch it up with whatever you like or have on hand
- I have a small bundt pan, so I didn’t use quite all of this batter. If you have a traditional sized bundt pan, you’ll be fine! If yours is smaller, then be sure to leave at least an inch of space at the top of the pan so you don’t end up with a mess in your oven
- because the cake is so moist and fluffy, it can also be a bit fragile. be cautious when removing from the pan and transferring to your serving plate. As long as you’re careful you’ll be fine!
- make sure all of the frosting ingredients are fully at room temperature! If they aren’t, you’ll end up with a lumpy frosting
- wait until the cake is completely cool before topping with the frosting. you patience will be rewarded!
That’s all I’ve got! It’s a perfect cake that you’ll absolutely love.
Pumpkin Streusel Bundt Cake
for the cake
- 1 tbsp butter
- 2 cups (250 g) + 2 tbsp flour, divided
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp cinnamon
- 1 tsp ginger
- 1 tsp nutmeg
- 1/2 tsp cloves
- 1 cup (240mL) neutral oil
- 4 eggs
- 1 1/2 cup (320g) brown sugar
- 2 cups (480g) pumpkin puree
- 2 tsp vanilla
for the streusel
- 1/2 cup (63g) flour
- 2 1/2 tbsp (33g) brown sugar
- 3 tbsp butter
- pinch of salt
- 1/2 cup (64g) pecans
for the frosting
- 2 oz cream cheese, softened
- 2 oz butter, softened
- 1 cup (110g) powdered sugar
- 1 tsp vanilla
- pinch of salt
- 2-3 tbsp milk
How to do it
- prep the pan: preheat the oven to 350*. melt 1 tbsp butter and brush into every corner of the inside of the bundt pan. use 2 tbsp flour to coat the pan
- make the streusel: in a medium bowl, melt the butter. add the flour, brown sugar, butter, and salt and mix with a fork until well combined. mix in the pecans and set aside
- combine dry ingredients: in a medium bowl, combine the flour, baking powder, and all spices
- combine the wet ingredients: in a large bowl or bowl of a stand mixer, combine the oil, eggs, brown sugar, pumpkin puree, and vanilla until well combined.
- bring the batter together: add the dry ingredients into the wet ingredients and mix until just combined
- into the pan: pour about half of the batter into the prepared bundt pan. top with the streusel mixture, then pour in the final layer of batter. the top of the batter should be at least 1 inch away from the top of the pan
- bake: bake the cake in the preheated oven for 50-60 minutes, or until a toothpick comes out clean
- let cool: let the cake cool for 10 minutes, then place a cooling rack upside down on top of the pan. flip the pan and cooling rack over to remove the cake from the pan. let cool completely
- make the frosting: while the cake cools, place the cream cheese and butter into the bowl of a stand mixer, or a large bowl if using a hand mixer. cream together until lightened in color and fluffy, 3-5 minutes. add the powdered sugar, vanilla, salt, and 2 tbsp of milk. mix until smooth. add additional milk until you get the thickness you want
- assemble: once fully cooled, carefully transfer the cake to your serving plate. top with the frosting. slice and enjoy!