Imagine a symphony of autumnal flavors dancing on your palate. This Cinnamon-Pumpkin Streusel Bundt® Cake features a crunchy, cinnamon-spiced streusel that bakes right into the tender, moist pumpkin cake. A delightful treat that's perfect for fall gatherings or a cozy afternoon indulgence.

Follow The Directions

01

Step

Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with nonstick cooking spray, paying attention to crevices. (5 minutes)

02

Step

Whisk together 3 cups flour, baking soda, 1.5 teaspoons cinnamon, nutmeg, pumpkin pie spice, and salt for cake in a medium bowl. (3 minutes)

03

Step

In a separate mixing bowl, beat sugar, oil, and vanilla bean paste together for 2 minutes until well combined. Add eggs, one at a time, beating well after each addition. (5 minutes)

04

Step

Alternate adding pumpkin and flour mixture to the sugar mixture until just combined. Set cake batter aside. (7 minutes)

05

Step

In a bowl, combine 0.5 cup flour, brown sugar, melted butter, 0.75 teaspoons cinnamon, and salt for streusel. (5 minutes)

06

Step

Sprinkle half of the streusel on the interior of the prepared Bundt® pan, lightly pressing streusel against the sides of the pan. Pour 1/3 of the cake batter into the pan and sprinkle some streusel onto the batter; repeat two more times. (10 minutes)

07

Step

Bake cake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. (75 minutes)

08

Step

Let cool in the pan for 15 minutes before inverting onto a wire rack to cool completely. (15 minutes)

For an extra layer of flavor, consider adding chopped pecans or walnuts to the streusel topping.
Ensure the Bundt pan is thoroughly greased to prevent the cake from sticking.
Use high-quality cinnamon for the best flavor. Saigon cinnamon is particularly potent and aromatic.
Store leftover cake in an airtight container at room temperature for up to 3 days.