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!
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.
Pumpkin Sour Cream Bundt Cake
- ½ cup packed brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon pumpkin pie spice*
- 1 tablespoon unsalted butter melted
- 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
- ⅔ cup cinnamon chips
- 1 ½ teaspoons shortening do not use butter, margarine, spread or oil
- 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.
I can’t wait for you to make this Pumpkin Bundt Cake. It is perfectly flavored, moist and looks beautiful too.
Very good , but I think it could use less sugar .. it’s way too sweet. I thought of using half the sugar to one cup , but followed the recipe I instead just to see how it would turn out …. I am definitely going to try again and cut the sugar in half .
Thanks Lynn – glad you enjoyed it. Definitely change it up to suit your tastes.
Every cakes recipe from you so wonderful I tried 2-3 different cakes all of them #1 the best I am going to try this pumpkin coffee cake thank you so much Miss Barbara
That’s so nice – thanks Harti!
Hi Barbara, Can I use sweet potatoes instead of pumpkin??
I haven’t tried it, but I think it should work well. Let me know if you try it Stephanie.
I made this today, and my whole family LOVED it! Didn’t have caramel ice cream topping, but caramel apple dip worked just fine for the glaze.
Thanks Verna – glad to hear it was a big hit! Caramel apple dip sounds like a perfect way to top it.
Lorraine @ N
I love the look of that hidden layer in the middle! 😀 xxx
Can you please tell me whether you use salted or unsalted butter for the cake and the glaze? thanks
Hi Kate – I always bake with unsalted butter. Enjoy!
Hi Barbara! If I want to bake this in my 6 qt DUO Instant Pot, could I halve the recipe, since it’s for a 12 cup bundt pan and my small bundt pan for the IP is a 6 cup?
Hi Laurie – yes I would halve the recipe to use in the Instant Pot. Let me know how it goes 🙂
I love your recipes.
Thanks! I love your comment 🙂