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Pumpkin Streusel Bundt Cake | URBAN BAKES

Pumpkin Streusel Bundt Cake

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  • Author: Connie
  • Total Time: 4 hours


Units Scale


  • 1/2 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon pumpkin pie spice
  • 1 tablespoon butter, softened


  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 tablespoon ground cinnamon
  • 1 teaspoon of salt
  • 1 cup butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 cup canned pumpkin (not pumpkin pie mix)
  • 1 cup sour cream
  • 1 teaspoon pure vanilla extract
  • 1/4 cup powdered sugar (optional)


  1. Heat oven to 350°F.  Grease 12-C fluted tube cake pan with shortening; lightly flour.
  2. In small bowl, stir all streusel ingredients together until crumbly; set aside.
  3. In medium bowl, mix flour, baking soda, cinnamon and salt; set aside.
  4. In large bowl, beat butter and granulated sugar with an electric mixer on medium speed, scraping bowl occasionally until creamy.
  5. Add eggs 2 at a time, beating well after each addition.
  6. Beat in pumpkin, sour cream, and vanilla.  Gradually add in flour mixture on low speed until well blended.
  7. Spread half of the batter in pan.  Sprinkle streusel over batter making sure streusel does not touch the sides of the pan.  Top with remaining batter half full into fluted pan, making sure batter layer touches the sides of the pan.
  8. Bake 55 – 60 min or until a toothpick inserted in cake comes out clean.
  9. Cool 30 min; remove from pan to cooling rack.  Cool completely for 2 hours.  Sprinkle with powdered sugar (optional).
  • Prep Time: 20 minutes
  • Cook Time: 1 hour

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