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Pumpkin Bundt Cake

This is the BEST pumpkin bundt cake recipe! It’s easy to make (no mixer), delicious & moist with a perfect crumb, loaded with fall spices and a brown sugar streusel.

slice of of pumpkin bundt cake with streusel and glaze

After lots of recipe testing and tweaking, I have finally created the perfect pumpkin bundt cake recipe. You see, I LOVE pumpkin quick breads (loafs, muffins, coffee cakes, bundt cakes, etc.), so I had high expectations when creating this recipe. The perfect pumpkin cake is suitable for breakfast, dessert, and for an afternoon coffee. It should have just the right amount of sweetness and spice so that the flavors don’t compete, but rather complement each other.  

So here it is…the BEST pumpkin bundt cake recipe EVER! It’s made in two bowls without the use of a mixer. It’s sweet & moist with a perfect crumb! The swirl of brown sugar and walnuts add a nice crunch to this cake and make it extra cozy. You can add a simple glaze on top to make this pumpkin cake even more special. 

pumpkin bundt cake with glaze on a cake stand

Pumpkin Bundt Cake Ingredients

This pumpkin bundt cake is made with simple pantry staple ingredients. Here’s what you’ll need:

  • Pumpkin puree
  • Granulated sugar
  • Brown sugar
  • Oil
  • Buttermilk
  • Eggs
  • Maple syrup
  • Vanilla extract
  • Flour
  • Baking powder
  • Baking soda
  • Salt
  • Pumpkin spices – cinnamon, ginger, cloves
  • Walnuts or pecans for the streusel
pumpkin bundt cake recipe ingredients

Pumpkin Bundt Cake Recipe

This pumpkin bundt cake recipe comes together in one just bowl without any fancy mixers or equipment!

Step 1: WHISK TOGETHER DRY INGREDIENTS

Begin by whisking together the dry ingredients in a bowl before so they’re evenly combined. 

Step 2: MIX TOGETHER WET INGREDIENTS & SUGARS

Next, mix the pumpkin puree, sugars, oil buttermilk, eggs, maple syrup, and vanilla extract. Use a whisk to make sure all of the ingredients are combined and the mixture is smooth.

Step 3: ADD DRY INGREDIENTS TO WET

Pour the dry ingredients into the bowl with the wet ingredients. Use a large rubber spatula to mix in the dry ingredients. Stop mixing once there are no big streaks of flour (a few lumps are OK!). 

Step 4: PREPARE THE STREUSEL

To make the streusel, combine the brown sugar, walnuts (or pecans), cinnamon, and salt in a small bowl.

Step 5: POUR BATTER IN BUNDT PAN

Prepare your bundt pan by greasing and lightly dusting it with flour. This will prevent your cake from sticking to the pan. Scoop half of the batter into your bundt pan and then sprinkle the streusel over the top. Finally, top with the remaining batter.

HOW TO BAKE PUMPKIN BUNDT CAKE 

This pumpkin streusel cake recipe is baked at 350 degrees F for about 1 hour and 15 minutes. You will know that this pumpkin cake recipe is done with a cake tester or wooden skewer comes out clean. 

What is the best bundt pan to use?

The ideal size bundt pan to use for this recipe is one that holds at least 10-cups of batter. The Nordicware Crown Bundt Pan is one of my favorite molds and creates elegant looking bundt cakes. Any bundt  

pumpkin bundt cake

Pumpkin Bundt Cake With Glaze

To make this pumpkin cake extra special, top it with a simple glaze. To make the glaze, you will need 1 cup of powdered sugar and 1-2 tablespoons of milk. Begin by whisking in 1 tablespoon of milk into the powdered sugar. Then, add 1 teaspoon of the remaining milk at a time until it reaches your desired consistency. If you add too much milk, whisk in 1 tablespoon of sugar at a time until the glaze becomes less runny.

pumpkin streusel bundt cake with glaze

How Do I Store Pumpkin Streusel Cake?

To store this pumpkin cake, cover with a cake keeper or aluminum foil. The cake can be kept on the counter for up to 3 days or in the refrigerator for up to 7 days. You can also freeze this cake for up to 3 months. 

More pumpkin recipes you’ll love!

If you make this recipe, take a photo and tag #bakedambrosia on Instagram and Facebook so that I can see your creations and feature them on Instagram! To stay up to date with the latest recipes, follow Baked Ambrosia on PinterestFacebookInstagram, and Youtube. ♡

Pumpkin bundt cake with glaze

Pumpkin Bundt Cake

Angelina
This is the BEST pumpkin bundt cake recipe! It’s easy to make (no mixer), delicious & moist with a perfect crumb, loaded with fall spices and a brown sugar streusel.
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 21 hours 38 minutes
Course Cake
Cuisine American
Servings 12 -14 slices

Ingredients 

  • 2 cups 250 g flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1-15 oz 425 g pumpkin puree
  • 3/4 cup 150 g granulated sugar
  • 3/4 cup 165 g light brown sugar
  • 1/2 cup 120 ml oil
  • 1/3 cup 80 ml buttermilk
  • 2 eggs
  • 2 tablespoons 30 ml maple syrup
  • 1 teaspoon vanilla extract

Streusel

  • 1 1/2 cups 168 g chopped walnuts or pecans, lightly toasted
  • 3/4 cup 165 g dark brown sugar
  • 1 1/2 teaspoons cinnamon

Glaze

  • 1 cup 125 g confectioner's sugar
  • 1-2 tablespoons milk

Instructions 

  • Preheat oven to 350 degrees F. Prepare your bundt pan by greasing it with melted butter and dusting with flour, or use a baking spray that contains flour to evenly coat the pan.
  • Prepare the streusel: In a small bowl, combine walnuts or pecans, brown sugar, and cinnamon. Use a spoon to blend until all ingredients are thoroughly incorporated.
  • Prepare the batter: In a medium bowl, whisk the flour, baking powder, baking soda, salt, and spices. In a separate large bowl, beat the pumpkin puree, sugars, oil, buttermilk, eggs, maple syrup, and vanilla until combined. Add the flour mixture to the wet ingredients. Use a large rubber spatula or wooden spoon to mix until there are no more large streaks of flour (a few lumps are ok). Do not over-mix the batter.
  • Spoon half of the batter into the prepared bundt pan. Top with the streusel mixture, then cover with the remaining batter. Tap the pan several times on the counter top or a cutting board to release any air bubbles. 
  • Bake for 1 hour 15 minutes, or until a wooden skewer inserted into the center of the cake comes out clean and the side are beginning to pull away from the pan. Transfer to a wire rack and let cool for 15 minutes before inverting pan to remove cake.
  • Make the glaze: To make the glaze, whisk together the confectioner's sugar and 1 tablespoon milk. Add 1 teaspoon of milk at a time to reach desired consistency, then pour over cooled cake.

Notes

 
To store this pumpkin cake, cover with a cake keeper or aluminum foil. The cake can be kept on the counter for up to 3 days or in the refrigerator for up to 7 days. You can also freeze this cake for up to 3 months.
Tried this recipe?Let us know how it was and tag @bakedambrosia on Instagram

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