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    Home » Recipes » Dessert » Cakes

    Pumpkin Sour Cream Streusel Coffee Cake

    Published by Melissa on March 29, 2023 | Updated March 29, 2023 | 58 Comments

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    This Pumpkin Bundt Cake is perfect for fall. It's a moist, tender bundt cake with a brown sugar streusel filling that's easy to make! via @barbarabakesThis Pumpkin Bundt Cake is perfect for fall. It's a moist, tender bundt cake with a brown sugar streusel filling that's easy to make! via @barbarabakesThis Pumpkin Bundt Cake is perfect for fall. It's a moist, tender bundt cake with a brown sugar streusel filling that's easy to make! via @barbarabakesThis Pumpkin Bundt Cake is perfect for fall. It's a moist, tender bundt cake with a brown sugar streusel filling that's easy to make! via @barbarabakes

    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!

    Side view of pumpkin cake

    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.

    slice of cake with cinnamon middle showing


    Frequently Asked Questions

    How do you know when bundt cake is done cooking?

    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. 

    How much batter do I put in the bundt pan?

    Similar to cupcakes, you want to fill the bundt pan about ⅔.

    What is the secret to getting a bundt cake out?

    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. 

    side of cake with dripping icing on blue plate

    How to Store:

    To store your Pumpkin Bundt Cake with Cinnamon Glaze, follow these simple steps:

    1. Allow the cake to cool completely before storing.
    2. Wrap the cake tightly in plastic wrap or aluminum foil to keep it fresh and prevent it from drying out.
    3. Store the wrapped cake at room temperature for up to 3 days.
    4. 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.
    cake with one slice cut out and slice sitting on white plate with forks

    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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    4.50 from 10 votes

    Pumpkin Sour Cream Bundt Cake

    This Pumpkin Bundt Cake is perfect for fall. It's a moist, tender Bundt cake with a brown sugar streusel filling that's easy to make!
    Prep Time30 minutes mins
    Cook Time50 minutes mins
    Course: Coffee cake
    Keyword: baking, cake, Dessert, food, recipe
    Servings: 8
    Calories: 481kcal
    Author: Melissa Griffiths
    Prevent your screen from going to sleep

    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

    *Pumpkin Pie Spice substitute: ½ teaspoon ground cinnamon plus ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg and ⅛ teaspoon ground cloves for 1 teaspoon pumpkin pie spice.

    Nutrition

    Calories: 481kcal | Carbohydrates: 91g | Protein: 8g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 82mg | Sodium: 490mg | Potassium: 180mg | Fiber: 3g | Sugar: 52g | Vitamin A: 5081IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 3mg
    pin of pumpkin bundt cake with text

     I can’t wait for you to make this Pumpkin Bundt Cake. It is perfectly flavored, moist and looks beautiful too.

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    about us

    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Lynn

      January 07, 2022 at 8:36 am

      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 . 

      Reply
      • Barbara Schieving

        January 07, 2022 at 8:43 am

        Thanks Lynn – glad you enjoyed it. Definitely change it up to suit your tastes.

        Reply
    2. Harti

      January 12, 2020 at 6:53 pm

      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 

      Reply
      • Barbara Schieving

        January 12, 2020 at 8:24 pm

        That’s so nice – thanks Harti!

        Reply
    3. Stephanie Walls-Benbow

      August 09, 2019 at 12:51 pm

      Hi Barbara, Can I use sweet potatoes instead of pumpkin??

      Reply
      • Barbara Schieving

        August 09, 2019 at 4:31 pm

        I haven’t tried it, but I think it should work well. Let me know if you try it Stephanie.

        Reply
    4. Verna A.

      October 04, 2018 at 7:31 pm

      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.

      Reply
      • Barbara Schieving

        October 05, 2018 at 6:35 am

        Thanks Verna – glad to hear it was a big hit! Caramel apple dip sounds like a perfect way to top it.

        Reply
    5. Lorraine @ N

      September 28, 2018 at 12:15 am

      I love the look of that hidden layer in the middle! 😀 xxx

      Reply
    6. Kate

      September 27, 2018 at 11:18 am

      Can you please tell me whether you use salted or unsalted butter for the cake and the glaze? thanks

      Reply
      • Barbara Schieving

        September 27, 2018 at 12:03 pm

        Hi Kate – I always bake with unsalted butter. Enjoy!

        Reply
    7. Laurie Campbell

      August 26, 2016 at 3:52 pm

      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?

      Reply
      • Barbara Schieving

        August 26, 2016 at 5:16 pm

        Hi Laurie – yes I would halve the recipe to use in the Instant Pot. Let me know how it goes 🙂

        Reply
    8. Gelliescent

      December 17, 2015 at 3:36 pm

      I love your recipes.

      Reply
      • Barbara Schieving

        December 17, 2015 at 6:39 pm

        Thanks! I love your comment 🙂

        Reply
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