Pumpkin Sour Cream Streusel Coffeecake Recipe

Name: Pumpkin Sour Cream Bundt Cake
Prep time: 30 min
Cook time: 50 min
Ingredients: 1/2 cup packed brown sugar; 1 teaspoon ground cinnamon; 1/4 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; 1/2 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; 2/3 cup cinnamon chips; 1 1/2 teaspoons shortening (do not use butter, margarine, spread or oil)

Jump to Recipe

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.

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:

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.

cake with one slice cut out and slice sitting on white plate with forks

More Pumpkin Recipes

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

Cook Time50

Course: Coffee cake

Keyword: baking, cake, Dessert, food, recipe

Servings:

Calories: 481kcal

Author: Melissa Griffiths

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

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

Pumpkin Sour Cream Streusel Coffee Cake

Pumpkin Bundt Cake

Frequently Asked Questions

How to Store:

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

More Pumpkin Recipes