Pumpkin Bundt Cake Recipe

by The Everyday Farmhouse

12 Servings

2 hr

This cake is perfect for fall! It isn’t overly sweet and the pumpkin flavor is just right! Add a cinnamon streusel filling and you have an irresistible treat! This cake is my absolute favorite. Fall is such a perfect time of year for this cake. Baking this cake will fill your home with all the smells of the season! There's nothing quite as cozy as the smell of cinnamon and pumpkin wafting through the house! I hope you enjoy this recipe for Pumpkin Bundt Cake!

Believe it or not, you can make a pumpkin bundt cake without pumpkin. If your garden is overflowing with winter squash, a butternut squash will also make a delicious cake. If I am subbing squash, I simply cut the squash in half, spread a bit of butter on it and bake it cut side up in a 375 degree oven for about 35-40 minutes, until it is fork tender. I also put about a cup of water on my baking sheet to keep the squash from sticking. If I am using fresh squash, I use about two cups of it in this recipe. Otherwise, canned pumpkin is just fine, and certainly convenient!

This is how you put the streusel filling in the middle.

Pumpkin Bundt Cake Recipe

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Recipe details

Yield 12 Servings
Time spent: Prep time: 15 Minutes Cook time: 45-60 Minutes Total time: 2 hr

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Ingredients

For the Cake

3 Cups Flour I use Prairie Gold White Whole Wheat
1 Tbs Cinnamon
2 tsp Baking Soda
1 tsp Salt
1 Cup Butter Softened significantly, but not melted
2 Cups Sugar
4 Eggs
1 Can Pumpkin 14 oz
8 oz Sour Cream
2 tsp Vanilla

For the Streusel

½ Cup Brown Sugar
1 tsp Cinnamon
¼ tsp Allspice
2 Tbs Butter Very slightly softened

For the Glaze

2-3 Tbs milk or orange juice
1½ Cups Powdered Sugar Sifted

Instructions

For the Cake

Preheat Oven to 350. Whisk together the dry ingredients, then set aside. In a stand mixer or with a handheld mixer, cream together the butter, sugar, eggs, pumpkin, sour cream and vanilla. After thoroughly combined, add in the dry ingredients. Mix for two minutes. Set aside.
Using a pastry blender or a fork, mix together the streusel ingredients. Spray or grease a bundt pan. Pour half of the batter into the prepared bundt pan. Using your finger or a spatula make a little groove for the streusel. Carefully put the streusel crumbs in the pan, trying not to let them touch the sides of the pan. Otherwise, the cake may stick. Next add the second half of the batter. Bake at 350° for 45-55 minutes. When done baking, turn the cake out onto your cake stand or platter. Let cool. Lastly top with the glaze.

For the Streusel

Using a pastry blender or a fork, mix together the streusel ingredients.

For the Glaze

A thicker glaze is better, so start adding the milk or orange juice one Tbs at a time. It should run off the spoon slowly. Too thin of a glaze will just run off the cake and pool on the platter.

Comments

Kara Wurtzel on Jul 13, 2020

Jenn! You are one talented lady! This looks gorgeous!

1 Reply
Setxmuma on Nov 17, 2020

Made this for a potluck Sunday brunch. It was well received. Fortunately, I brought a copy of the recipe. Didn’t have the problem of the cake sticking to the side of the baking pan. Plan on making one for thanksgiving.

1 Reply
- The Everyday Farmhouse on Nov 17, 2020
  
  I am so glad you liked it! Thank you for sharing!
  
  Like

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Pumpkin Bundt Cake Recipe

Pumpkin Bundt Cake Recipe

Recipe details

Ingredients

For the Cake

For the Streusel

For the Glaze

Instructions

For the Cake

For the Streusel

For the Glaze

Comments

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Pumpkin Bundt Cake Recipe

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Recipe details

Ingredients

For the Cake

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For the Glaze

Instructions

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For the Streusel

For the Glaze

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