Cinnamon-Pumpkin Streusel Bundt® Cake

Canned pumpkin and Saigon® cinnamon bring fall-inspired flavor to this moist Bundt® cake, baked with a sweet streusel to take it over the top.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 35 mins
• Calories: 503 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

Whisk flour, baking soda, cinnamon, nutmeg, pumpkin pie spice, and salt for cake together in a medium bowl.

Step 3

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.

Step 4

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.

Step 5

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