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 minutesmins
Cook Time50 minutesmins
Course: Coffee cake
Keyword: baking, cake, Dessert, food, recipe
Servings: 8
Calories: 481kcal
Author: Melissa Griffiths
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Ingredients
Streusel filling
½cuppacked brown sugar
1teaspoonground cinnamon
¼teaspoonpumpkin pie spice*
1tablespoonunsalted buttermelted
Cake
3cupsall-purpose flour
1teaspoonpumpkin pie spice*
2teaspoonsground cinnamon
1teaspoonbaking soda
½teaspoonbaking powder
1teaspoonsalt
2cupsgranulated sugar
1cup2 sticks unsalted butter, softened
3large eggs
1cuppure pumpkin puree
1cupsour creamI used light
2teaspoonspure vanilla extract
Cinnamon drizzle
⅔cupcinnamon chips
1 ½teaspoonsshorteningdo 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.