An excellent pumpkin Bundt® cake with a sweet and salty streusel that is suitable for dessert or even brunch.
| Prep Time: | 20 mins |
| Cook Time: | 55 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 16 |
| Yield: | 1 Bundt(R) cake |
Ingredients
- 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
Instructions
- 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.
- You can use vanilla extract as a substitute for pumpkin pie spice extract.
Nutrition Facts
| Calories | 463 kcal |
| Carbohydrate | 56 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 6 g |
| Sodium | 371 mg |
| Sugars | 36 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
My husband just made this on my request, and it’s the best cake I’ve ever tasted! Our place smells amazing, and the cake tasted divine! I am in heaven!!!
While it ended up being very tasty (the streusel made it!!!) I had to change how I baked it. My Bundt pan is quite fancy and it didn’t make sense to make it in that pan and then flip it over so that the streusel was in the bottom. So instead I used 2 loaf pans. Baked til it was done. While eating the cake I wished I would have tried it in muffin form- I think that would have been the best way.
I’ve made this twice now. Everyone in the house loves it! Second time I ran out of nuts, so made the streusel without them. Didn’t have pumpkin pie spice extract, so just used 2 tsp of the spice in the batter. Amazing! Tastes like fall.
Not yet looks 5 star though yumm