Pumpkin Streusel Bundt Cake
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Serves: 12
 
Yet another amazing way to use pumpkin! And who doesn't love a streusel topping?
Ingredients
  • ½ cup butter, softened
  • 1½ cups granulated sugar
  • 1 (15-oz) can pumpkin (about 1¾ cup)
  • 3 large eggs
  • 2½ cups all-purpose flour
  • 2 tsp baking powder
  • 1 Tbsp cinnamon
  • 1½ tsp ground ginger
  • ½ tsp ground nutmeg
  • ½ tsp salt
  • Streusel Topping:
  • ¼ cup all-purpose flour
  • ¼ cup granulated sugar
  • ⅓ cup brown sugar, packed
  • ½ tsp cinnamon
  • ⅓ cup chopped pecans or walnuts
  • 2 Tbsp butter, melted
  • Optional Glaze:
  • ½ cup icing sugar
  • 2 tsp milk (or as needed to reach drizzling consistency)
Instructions
  1. Preheat oven to 350. Spray a bundt pan (or two 8" cake pans) with cooking spray and set aside.
  2. In large bowl, beat butter and sugar on medium speed until well blended. Add pumpkin and eggs and mix thoroughly. In medium bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, and salt. Add to pumpkin mixture and mix on medium speed just until combined. Pour batter into prepared pan.
  3. For streusel, combine all ingredients and sprinkle it evenly over the cake batter. Bake for 50-55 minutes for bundt cake, 33-36 minutes for 2 8"cakes, or until a toothpick comes out clean. Cool on wire rack for about 15 minutes before sliding knife around edge of pan to loosen cake. Invert cake onto a plate (place the plate upside down on top of the cake pan and flip the whole works), then immediately invert back onto cooling rack so streusel is on top. Cool completely before drizzling with glaze.
  4. Store covered at room temperature.
Recipe by Hidden Ponies at https://hiddenponies.com/2011/12/saturday-sweets-pumpkin-streusel-bundt-cake/