Pumpkin Streusel Bundt® Cake

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

• Preparation Time: 20 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 15 mins
• Calories: 463 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with nonstick spray.

Step 2

Combine pumpkin, sugar, oil, eggs, and pumpkin pie spice extract in a large bowl. Stir until well combined.

Step 3

Sift flour, baking powder, pumpkin pie spice, baking soda, and salt into a bowl. Stir into pumpkin mixture. Pour into prepared pan.

Step 4

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.

Step 5

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.

Step 6

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.