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    You are in: Home / Recipes / Pumpkin Streusel Bundt Cake Recipe
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    Pumpkin Streusel Bundt Cake

    Pumpkin Streusel Bundt Cake. Photo by Serenity Baker

    1/7 Photos of Pumpkin Streusel Bundt Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    Aroostook's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Streusel

    Cake

    Glaze

    • 1 1/2 cups powdered sugar, mixed with
    • 2 -3 tablespoons orange juice or 2 -3 tablespoons milk

    Directions:

    1. 1
      Preheat oven to 350 degrees F.
    2. 2
      Grease and flour a 12 cup bundt pan.
    3. 3
      Streusel: Combine brown sugar, spices in a small bowl.
    4. 4
      Cut in butter until crumbly.
    5. 5
      Set aside.
    6. 6
      Cake: Add flour, cinnamon, salt and baking soda in a medium bowl.
    7. 7
      In a large bowl beat butter and sugar until fluffy.
    8. 8
      Add and beat in eggs one at a time.
    9. 9
      Add pumpkin, sour cream and vanilla.
    10. 10
      Beat well.
    11. 11
      Beat in flour mixture.
    12. 12
      Spoon half of the batter into the pan.
    13. 13
      Sprinkle streursel mixture over batter but don't let it touch the sides of the pan.
    14. 14
      Top with remaining batter, making sure batter does touch the sides of the pan.
    15. 15
      Bake for 55-60 minutes.
    16. 16
      Cool in the pan for 30 minutes.
    17. 17
      Turn out onto wire racks in order to cool completely.
    18. 18
      Turn out on serving plate.
    19. 19
      Drizzle with glaze.

    Ratings & Reviews:

    • on December 27, 2004

      55

      This recipe is delicious and very very moist. I removed my cake from the oven after one hour of baking and let it cool for 30 minutes in the pan. I then inverted it to a wire rack and let it set until completely cooled. I used the glaze on top and it turned out perfectly. I think the reason a person might have the cake turn out dry is only because they left the cake to cool in the oven (I'm assuming that is what the recipe meant or it was a typo). Many applauses for the cake! Thank you Aroostook for the delicious recipe! :)

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 03, 2014

      55

      What a super recipe! I prefer a little more spice so I added extra cinnamon and allspice to the cake AND the filling. I used the suggestion from another reviewer and made a glaze using reduced apple cider and just a little powdered sugar, which turned out super! The second time I made it I added a cup of raisins as well. My husband requested I make this for Thanksgiving!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 21, 2011

      I have to withhold stars, because the way mine turned out I'd have to give this recipe 4 stars. But I made a substitution; I subbed applesauce for half that butter. For the most part, it was still moist, but the outer 1/2 inch was too dry. I took it out of the oven at 55 minutes, and I think it was overbaked. The flavor is good; not too heavy on pumpkin. I don't really care for allspice but I made as directed and though you can really smell it, the taste is not too strong on spice. I will make it again!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (22)

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    Nutritional Facts for Pumpkin Streusel Bundt Cake

    Serving Size: 1 (120 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 410.6
     
    Calories from Fat 147
    35%
    Total Fat 16.3 g
    25%
    Saturated Fat 9.7 g
    48%
    Cholesterol 86.0 mg
    28%
    Sodium 440.9 mg
    18%
    Total Carbohydrate 62.6 g
    20%
    Dietary Fiber 1.0 g
    4%
    Sugars 43.6 g
    174%
    Protein 4.5 g
    9%

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