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.
I just popped this in the oven. I am excited that pumpkin season is here again! I found a 3-channel “lasagna” pan and wanted to try it out…so I used it with your recipe for Pumpkin Sour Cream Coffee Cake. As I was mixing the ingredients, it looks as if you left out the Baking Powder addition in the directions. The Baking Powder is listed in ingredients, so I added it with the other dry ingredients. I hope this is correct. (You never know if the listing in the ingredients or the directions is the right way!?)
I can’t wait until this comes out of the oven and cools! I am planning to share two of the three loaves.
I found your website while looking for pressure cooker recipes and linked over to here. I LOVE pressure cooking! I am enjoying both of your sites. The Pumpkin Pecan Caramel Cheesecake is in the fridge cooling.
Hi Suzanne – thanks for the heads up. I’ve updated the recipe directions. How fun to bake it in a 3 channel lasagna pan. You’ll have to post a picture of it on FB and tag me so I can see it. How great that you love baking and pressure cooking too. Hope you enjoy the cheesecake and the cake!
Theresa Meehan Currie
I’ve never seen the cinnamon chips anywhere in our stores here. Would making a small batch of glaze with cinnamon work as well?
Hi Theresa – yes, you could make a glaze with powdered sugar and cinnamon. The cinnamon chips are a white chocolate chip blended with cinnamon, so you could also try melting some white chocolate with shortening and adding cinnamon. Enjoy!
Love this recipe! Will be linking back to this in my upcoming post 🙂
Helene Dsouza I Masala Herb
what a pretty bundt cake. The cinnamon drizzle and glaze make it look like an art work. I still wished I could find some pumpkin so I could try your recipe Barbara.
I can’t even begin to describe to you how amazing this looks! Such a moist crumb and the streusel filling – OMG. it’s absolutely gorgeous with the stripes of cinnamon and vanilla glaze all over the whole bundt. Another winner, Barbara. I’m SO making this!
Lovely, like the decor, artistic!
Becky @ Project Domestication
I love bundt cakes! And what a sweet, sweet memory of your mom. 🙂
What a scrumptious cake to bake. I’m drooling. I love the way to decorate the cake with Cinnamon drizzle and glazing….so beautiful! 🙂
Erin @ Texanerin Baking
Oh boy! Beautiful cake. Filling, glaze and drizzle?! Wow. It looks fantastic and I love the idea of pumpkin coffee cake.
This sounds delicious, Barbara! I love how you swirled the glaze on the top. I wish I had a slice with my coffee right now!
This coffecake looks so delicious! Love all the flavors you put in there, as well as that gorgeous icing drizzle! Great job! 🙂
Anything with pumpkin AND sour cream HAS to be good!!! It looks perfectly beautiful!
Yes, definitely bookmarking this. Your cakes are always the best and every time I visit your blog I want to bake what you have on here! This looks perfect and one of the best pumpkin recipes I’ve seen this season!
Katrina @ Warm Vanilla Sugar
This sounds like the perfect snack. Yum!
That looks wonderful!! I love a good coffee cake!
Hello Barbara, comme elle est belle cette couronne au café, et la décoration, superbe !!Je te souhaite une bonne soirée.
That is a delicious looking cake. The cake itself looks so moist and then that yummy filling and glaze! Perfection 🙂
Sarvani (baker in disguise)
what a lovely bundt cake.. just the cake to make at home for friends!! thats why i love baking.. i am hardly a foodie.. i bake because for the occassion it creates.. having friends and family around a table.. simple pleasures!!
This coffee cake looks outstanding!
My husband was so just saying that he thought I should make a bundt cake – this might be the one! (Although I don’t think I could make that topping look as pretty as yours does.)