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.
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 Ingredients
This pumpkin bundt cake is made with simple pantry staple ingredients. Here’s what you’ll need:
- Pumpkin puree
- Granulated sugar
- Brown sugar
- Maple syrup
- Vanilla extract
- Baking powder
- Baking soda
- Pumpkin spices - cinnamon, ginger, cloves
- Walnuts or pecans for the streusel
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 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.
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!
- Pumpkin Cheesecake
- Traditional Pumpkin Pie
- Pumpkin Chai Cheesecake Tarts
- Baked Pumpkin Donuts
- Pumpkin Snickerdoodle Cookies
- Pumpkin Swirl Brownies
- Bakery Style Pumpkin Muffins
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 Pinterest, Facebook, Instagram, and Youtube. ♡
Pumpkin Bundt Cake
- 2 cups 250 g flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon cloves
- 1-15 oz 425 g pumpkin puree
- ¾ cup 150 g granulated sugar
- ¾ cup 165 g light brown sugar
- ½ cup 120 ml oil
- ⅓ cup 80 ml buttermilk
- 2 eggs
- 2 tablespoons 30 ml maple syrup
- 1 teaspoon vanilla extract
- 1 ½ cups 168 g chopped walnuts or pecans, lightly toasted
- ¾ cup 165 g dark brown sugar
- 1 ½ teaspoons cinnamon
- 1 cup 125 g confectioner's sugar
- 1-2 tablespoons milk
- 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.
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