Pumpkin Streusel Bundt Cake Recipes

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PUMPKIN-PECAN BUNDT CAKE



Pumpkin-Pecan Bundt Cake image

An easy, yet impressive dessert that's perfect for the holiday season and beyond! Pumpkin makes for an incredibly moist and flavorful cake, and pecans and a brown sugar-nutmeg glaze are the finishing touches that make this dessert truly irresistible.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h50m

Yield 16

Number Of Ingredients 16

1 box Betty Crocker™ Super Moist™ yellow cake mix
3/4 cup canned pumpkin (not pumpkin pie mix)
1/2 cup water
1/2 cup vegetable oil
3 eggs
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
3/4 cup chopped pecans
2 tablespoons butter
1/4 cup packed brown sugar
1/8 teaspoon ground nutmeg
1/4 cup heavy whipping cream
2/3 cup powdered sugar
1/2 teaspoon vanilla
2 tablespoons chopped toasted pecans

Steps:

  • Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
  • In large bowl, beat cake mix, pumpkin, water, oil, eggs, cinnamon, ginger and 1/2 teaspoon nutmeg with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in 3/4 cup pecans. Pour into pan.
  • Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let stand 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
  • In 1-quart saucepan, cook butter, brown sugar, 1/8 teaspoon nutmeg and whipping cream over medium heat until mixture comes to a boil. Boil 1 minute. Remove from heat; pour into medium bowl. Cool 20 minutes. With whisk, beat in powdered sugar and vanilla until smooth. Immediately pour over cake. Sprinkle 2 tablespoons pecans on top. Store loosely covered at room temperature.

Nutrition Facts : Calories 280, Carbohydrate 33 g, Cholesterol 45 mg, Fat 3, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 21 g, TransFat 0 g

PUMPKIN STREUSEL BUNDT CAKE



Pumpkin Streusel Bundt Cake image

This is a Libby's recipe and is it good! Really impressive when it is cut and the streusel filling peeks through. Great for the holidays.

Provided by Aroostook

Categories     Dessert

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 16

1/2 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon allspice
2 teaspoons butter
3 cups flour
1 tablespoon cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 cups sugar
1 cup butter or 1 cup margarine
4 large eggs
1 cup pumpkin puree
1 (8 ounce) container sour cream
2 teaspoons pure vanilla extract
1 1/2 cups powdered sugar, mixed with
2 -3 tablespoons orange juice or 2 -3 tablespoons milk

Steps:

  • Preheat oven to 350 degrees F.
  • Grease and flour a 12 cup bundt pan.
  • Streusel: Combine brown sugar, spices in a small bowl.
  • Cut in butter until crumbly.
  • Set aside.
  • Cake: Add flour, cinnamon, salt and baking soda in a medium bowl.
  • In a large bowl beat butter and sugar until fluffy.
  • Add and beat in eggs one at a time.
  • Add pumpkin, sour cream and vanilla.
  • Beat well.
  • Beat in flour mixture.
  • Spoon half of the batter into the pan.
  • Sprinkle streursel mixture over batter but don't let it touch the sides of the pan.
  • Top with remaining batter, making sure batter does touch the sides of the pan.
  • Bake for 55-60 minutes.
  • Cool in the pan for 30 minutes.
  • Turn out onto wire racks in order to cool completely.
  • Turn out on serving plate.
  • Drizzle with glaze.

PUMPKIN STREUSEL BUNDT CAKE RECIPE



Pumpkin Streusel Bundt Cake Recipe image

Pumpkin Streusel Bundt Cake is a fall dessert that celebrates the flavors of of the season. This pumpkin coffee cake features a deliciously easy streusel topping and makes for a tasty breakfast or dessert. Pair it with a hot cup of coffee for a truly tasty experience.

Provided by Amy Desrosiers

Categories     Dessert

Time 56m

Number Of Ingredients 15

2 ½ cups all-purpose flour
1 ½ cups sugar
2 teaspoons baking powder
¼ teaspoon salt
15 ounces canned pumpkin
½ cup unsalted butter (softened )
3 large eggs
1 teaspoon cinnamon
1 teaspoon pumpkin spice
½ cup all-purpose flour
½ cup sugar
½ cup light brown sugar
1 teaspoon cinnamon
4 tablespoons melted butter
½ cup pecans (crushed )

Steps:

  • Preheat Oven to 350° F.
  • Grease and lightly flour a bundt cake pan.
  • In a large mixing bowl add the cake flour, sugar, baking powder, and salt-whisk until combined.
  • Add in eggs, pumpkin, butter, and spices- beat on medium with a handmixer until well-combined. This batter is on the thicker side.
  • Once combined, pour batter into your greased bundt pan and set aside.

Nutrition Facts : ServingSize 1 slice, Calories 463 kcal, Carbohydrate 76 g, Protein 6 g, Fat 16 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 77 mg, Sodium 107 mg, Fiber 2 g, Sugar 50 g, UnsaturatedFat 7 g

CINNAMON-PUMPKIN STREUSEL BUNDT® CAKE



Cinnamon-Pumpkin Streusel Bundt® Cake image

The streusel lines the Bundt® cake pan which in turn bakes into the cake, yielding a slightly crunchy texture, but tender, crumbed cake. The supreme Saigon cinnamon is more robust than brands sold in stores. I highly recommend it!

Provided by thedailygourmet

Time 1h35m

Yield 12

Number Of Ingredients 18

nonstick cooking spray
3 cups all-purpose flour
2 teaspoons baking soda
1 ½ teaspoons cinnamon (such as Supreme Saigon®)
½ teaspoon ground nutmeg
½ teaspoon pumpkin pie spice
½ teaspoon salt
2 cups white sugar
1 cup canola oil
1 teaspoon vanilla bean paste
3 large eggs
1 (15 ounce) can pumpkin puree
½ cup all-purpose flour
¼ cup brown sugar
2 tablespoons brown sugar
2 tablespoons unsalted butter, melted
¾ teaspoon cinnamon (such as Supreme Saigon®)
1 pinch salt

Steps:

  • 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.
  • Whisk flour, baking soda, cinnamon, nutmeg, pumpkin pie spice, and salt for cake together in a medium bowl.
  • Beat sugar, oil, and vanilla bean paste together in a separate mixing bowl for 2 minutes. Add eggs, one at a time, beating well after each addition. Alternate adding pumpkin and flour mixture to the sugar mixture. Set cake batter aside.
  • Combine flour, all of the brown sugar, melted butter, cinnamon, and salt for streusel in a bowl. 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.
  • Bake cake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes.

Nutrition Facts : Calories 503.3 calories, Carbohydrate 71.6 g, Cholesterol 51.6 mg, Fat 22.3 g, Fiber 2.3 g, Protein 5.8 g, SaturatedFat 3.1 g, Sodium 425.6 mg, Sugar 41.4 g

PUMPKIN STREUSEL BUNDT® CAKE



Pumpkin Streusel Bundt® Cake image

A delicious pumpkin Bundt® cake with a sweet and salty streusel that is great for dessert or even for breakfast.

Provided by Yoly

Categories     Pumpkin Cake

Time 1h30m

Yield 16

Number Of Ingredients 17

nonstick cooking spray
1 (15 ounce) can pumpkin puree
2 cups white sugar
1 cup canola oil
4 large eggs, at room temperature
2 teaspoons pumpkin pie spice extract
2 cups all-purpose flour
2 teaspoons baking powder
1 ½ teaspoons pumpkin pie spice
1 teaspoon baking soda
½ teaspoon salt
1 cup all-purpose flour
¾ cup brown sugar
½ cup unsalted butter, melted
1 teaspoon pumpkin pie spice
½ teaspoon salt
¾ cup pecans, finely chopped

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with nonstick spray.
  • Combine pumpkin, sugar, oil, eggs, and pumpkin pie spice extract in a large bowl. Stir until well combined.
  • Sift flour, baking powder, pumpkin pie spice, baking soda, and salt into a bowl. Stir into pumpkin mixture. Pour into prepared pan.
  • Combine flour, brown sugar, melted butter, pumpkin pie spice, and salt for the streusel in a bowl. Stir in pecans. Sprinkle streusel over the cake.
  • Bake in the preheated oven until a toothpick inserted in center comes out clean, 55 to 65 minutes. Cool on wire rack for 15 minutes.
  • Run a knife around the cake pan and flip onto a plate. Immediately flip the cake onto a serving platter so the streusel is on top.

Nutrition Facts : Calories 462.6 calories, Carbohydrate 56.4 g, Cholesterol 61.8 mg, Fat 25.3 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 5.5 g, Sodium 370.9 mg, Sugar 36.3 g

PUMPKIN STREUSEL BUNDT CAKE WITH CREAM CHEESE GLAZE



Pumpkin Streusel Bundt Cake With Cream Cheese Glaze image

Combination of a few favorite recipes... might end up an embarrasment of riches (or too many good things in one), but posted to keep from losing.

Provided by Raquel Grinnell

Categories     Dessert

Time 1h25m

Yield 1 bundt, 8 serving(s)

Number Of Ingredients 16

1/2 cup brown sugar, packed
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 teaspoons butter
1/2 cup walnuts, chopped (optional)
1 (18 1/4 ounce) box yellow cake mix
1 (3 1/2 ounce) box butterscotch pudding
1/4 cup vegetable oil
1/4 cup sour cream
1 cup canned pumpkin
2 teaspoons pumpkin pie spice
4 eggs
4 ounces cream cheese, room temperature
1/2 cup powdered sugar
1 teaspoon vanilla extract
3 -4 tablespoons milk

Steps:

  • Preheat oven to 350 degrees.
  • Combine streusel ingredients of brown sugar, cinnamon and allspice in small bowl. Cut in butter with two knives until mixture is crumblyand fold in the nuts if using. Set aside.
  • In a large mixing bowl, combine the cake ingredients. Beat on low speed for 30 seconds; beat on medium for 4 minutes.
  • Pour half the batter into a greased and floured 10-in. fluted tube pan. Sprinkle streusel over the center of the batter, not touching the sides of the pan. Top streusel with remaining cake batter.
  • Bake 50-55 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan for 15 minutes before removing to a wire rack to cool completely. While cooling, make glaze by beating cream cheese in a small bowl at medium speed for 2 minutes or until very creamy. Slowly beat in powdered sugar, then vanilla. Beat in 3 tablespoons milk Add more milk if needed to get desired consistency for drizzling. When cake is cooled, drizzle with glaze and serve.

Nutrition Facts : Calories 546.1, Fat 24.3, SaturatedFat 7.2, Cholesterol 117, Sodium 601.8, Carbohydrate 76, Fiber 1.9, Sugar 50.7, Protein 7.6

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