Pumpkin Bundt Cake is perfect for fall. It’s a moist, tender bundt cake with a brown sugar streusel filling, the warm flavors of fall with a subtle pumpkin flavor.
My all time favorite cake is a bundt cake. The cake goes above and beyond because of it’s streusel filling. It could be a close cousin to a coffee cake and a great excuse to eat cake for breakfast!
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Pumpkin Bundt Cake
I have heard from some people that making bundt cakes are old school but I declare that they are a classic. Plus, the streusel filling and glaze put a new twist on this long time favorite dessert.
I am from the camp that you can eat pumpkin flavored ANYTHING all year round. It is just too good to reserve for the fall.
The glaze is super easy to make using a little caramel ice cream topping and some ground cinnamon. I topped the glaze with crushed sliced almonds, but I think next time I’ll try some toasted pecans.
Frequently Asked Questions
Knowing when a bundt cake is done can be a bit tricky so I use these tried and true methods. First, good ol’ toothpick test. When a bundt cake is done the toothpick should come out clean. Second, when the bundt cake is done it will begin pulling away from the edges of the pan.
Similar to cupcakes, you want to fill the bundt pan about ⅔.
If you properly prepared your pan with cooking spray and allow the cake to cool in the pan on a wire rack for 30 minutes it will be a cinch to get the cake out. After the cake is fully cooled, simply invert the pan, tap on the bottom of it and the cake should slide gently out.
How to Store:
To store your Pumpkin Bundt Cake with Cinnamon Glaze, follow these simple steps:
- Allow the cake to cool completely before storing.
- Wrap the cake tightly in plastic wrap or aluminum foil to keep it fresh and prevent it from drying out.
- Store the wrapped cake at room temperature for up to 3 days.
- If you need to store the cake for a longer period, you can freeze it. Wrap the cake tightly in plastic wrap and then in aluminum foil, and place it in an airtight container or resealable freezer bag. The cake can be stored in the freezer for up to 3 months. When you’re ready to serve it, simply thaw the cake at room temperature for a few hours.
More Pumpkin Recipes
- Pumpkin Chocolate Chip Cheesecake Bars
- Homemade Pumpkin Pie
- Pumpkin Chocolate Chip Bundt Cake
- Easy Pumpkin Chocolate Chip Cookies
If you’ve tried this Pumpkin Bundt Cake recipe or any other recipe on Barbara Bakes, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories.
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Pumpkin Sour Cream Bundt Cake
Ingredients
Streusel filling
- ½ cup packed brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon pumpkin pie spice*
- 1 tablespoon unsalted butter melted
Cake
- 3 cups all-purpose flour
- 1 teaspoon pumpkin pie spice*
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 2 cups granulated sugar
- 1 cup 2 sticks unsalted butter, softened
- 3 large eggs
- 1 cup pure pumpkin puree
- 1 cup sour cream I used light
- 2 teaspoons pure vanilla extract
Cinnamon drizzle
- ⅔ cup cinnamon chips
- 1 ½ teaspoons shortening do not use butter, margarine, spread or oil
Instructions
- Preheat oven to 350 degrees. Grease and flour a 12 cup bundt pan. (I used cooking spray with flour.)
- Combine streusel ingredients in a small bowl. Mix until mixture is crumbly. Set aside.
- Combine flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt in a bowl. Beat sugar and butter in mixing bowl until light and fluffy. Add eggs, one at a time, beating well after each one. Add pumpkin, sour cream and vanilla, and mix well. Gradually beat in flour mixture.
- Spoon half of batter into pan. Sprinkle streusel over batter, keeping it in the middle of the pan (don’t allow it to touch sides). Top with remaining batter. Make sure batter layer touches edges of pan (batter will be thick!).
- Bake for 50-60 minutes or until toothpick comes out of middle of cake clean. Cool for 30 minutes in pan on wire rack. Invert onto rack to cool completely.
- Melt cinnamon chips and shortening in microwave on high for 1 minute; stir until chips are melted and mixture is smooth. Drizzle over cooled cake.
Notes
Nutrition
I can’t wait for you to make this Pumpkin Bundt Cake. It is perfectly flavored, moist and looks beautiful too.
Laura
Looks delicious! My mom always gave us bites of brown sugar when we baked too. I used to do it with my kids, until I realized I was baking SO much and my daughter was trying to eat everything I baked with. All the panic over sugar didn’t help either. So we don’t anymore… but I still do when no one is looking. 🙂
Noelle (@singerinkitchen)
This is is gorgeous!
teresa
that is such a pretty bundt cake, i love it!
Lisa~~
Your cake looks perfect and the drizzle is just lovely.
If you haven’t already, I’d love for you to check out my SRC entry: Thai Peanut Noodles with Chicken.
Lisa~~
Maureen | Orgasmic Chef
That cake looks moist, tender and so inviting. I’m definitely going to try this one.
Melissa B
This sounds like a wonderful recipe! Im going to save it, and try it soon.
JG
This will be a delicious treat with a cup of coffee. I’m bookmarking this recipe and replacing the Pumpkin with Butternut Squash. Thank you.
~Judy
Claire @ Claire K Creations
I don’t think I’ve ever eaten brown sugar on its own but you can bet I’ll be looking out for clumps from now on too. I love the way you make the drizzle over your bundt cakes Barbara. They almost look too good to eat!
Carol
What an absolutely beautiful cake Barbara. I was just thinking today that I need to do some baking with pumpkin soon-and I haven’t made a Bundt cake in I don’t know how long. My very close friend sent me a “Heritage” Bundt pan that I haven’t taken for a test drive yet……..hmmmmmmm. I might have to say phooey to the leaves a detour myself into the kitchen for some baking time.
Thank you!
Annalise
Another gorgeous cake, Barbara! I think you are the queen of the gorgeous glaze drizzle.
Barbara | Creative Culinary
Yum…looks and sounds delicious. I have now committed two food blogger errors in one sentence but I could not help myself. Sometimes I just have to cause it works and this made me say yum and it just looks delicious. 🙂
cookingrookie
Gorgeous cake! If I ate this cake for breakfast, I’d have nothing left by lunch time 🙂
Lesa @Edesia's Notebook
I”m a sucker for any kind of cake with a streusel and this one looks amazing. I recently acquired a bundt pan but have yet to use it, so this would be perfect for its inaugural use!
Judy
The cake looks beautiful and the flavors sound wonderful. But how do you stay so thin, eating it for breakfast? If I did that, I would be ruined for the day.
Averie @ Averie Cooks
gorgeous cake, Barbara! I love the speckled drizzles! So pretty!
I made a pumpkin bundt earlier this season and it’s one of my top 2 or 3 cakes, ever! I love pumpkin in cake!
melissa@IWasBornToCook
I’m so glad you liked this! Your version looks delicious. I now have my own new bundt pan and I have to say, I like my mom’s better!
Barbara Schieving
Thanks Melissa! So glad you shared the recipe. Wish I had a bundt pan of my mom’s too.
Rocky Mountain Woman
I am always on the lookout for a cake I can eat at breakfast! Perfect for the numerous house guests I am expecting in the next two months…
kelley {mountain mama cooks}
I wish I had a slice right now to finish with my coffee! Your bundt is gorgeous- I couldn’t help it! 🙂
Jessica @ Portuguese Girl Cooks
This cake looks fabulous! I would definitely call this a coffee cake so I could eat it for breakfast 🙂
Rosa
Oh, fantastic! I’m bookmarking this recipe.
Cheers,
Rosa