Pumpkin Streusel Bundt Cake

"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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photo by Serenity Baker photo by Serenity Baker
photo by Serenity Baker
photo by Serenity Baker photo by Serenity Baker
photo by out of here photo by out of here
photo by Pumpkie photo by Pumpkie
photo by Pumpkie photo by Pumpkie
Ready In:
1hr 20mins
Ingredients:
16
Serves:
16
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ingredients

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directions

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

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Reviews

  1. 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! :)
     
  2. 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!
     
  3. 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!
     
  4. I made this a few months ago and never wrote a review. I had taken it to someone's house and she just called me to ask for the recipe, which reminded me that I should review this. We really enjoyed this. The cake was very moist. One change I made was that instead of 1 c. of butter, I used 1/2 c. butter and 1/2 c. of oil. I think I may have cut down on the sugar a little bit too.
     
  5. Love, loved loved it!! I wasn't sure about the pumpkin but it was moist and fabulous!!! I made it for work and everyone loved it!! This one is a keeper!! I will make over again and again! Thanks for sharing!! ps made it in Oct but i forgot to write my review!
     
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Tweaks

  1. 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!
     
  2. I thought this was very good, but it didn't quite have the flavor I was looking for. I cut down on the calories just a bit by using 1/4 cup canola oil and 1/4 cup applesauce instead of a half-cup of butter. (Maybe I should mention I cut the recipe in half and baked it in two mini-bundt pans for 35-40 minutes). I also used light sour cream instead of full-fat sour cream. I don't think it degraded the cake; it was still very moist and very rich. Thanks for posting this!
     
  3. I made this last night and brought it into the office today. I try to follow recipes exactly but I didn't have allspice. I just sprinkled in a bit of ginger, nutmeg and cloves instead. Also, when I went to make my glaze, the powdered sugar that I THOUGHT was in the cabinet wasn't. So, I made my own. Turned out wonderful. I had never made a bundt cake before and I was scared that it was going to stick since I tried my best to keep the streusel off the sides and failed miserably. However, since my pan is non stick, I had no issues. Great, great cake! Thanks for posting!
     

RECIPE SUBMITTED BY

Zaar...Wow, what a place! I'm one of the old timers of Zaar. I can't count the number of wonderful dishes I cooked in the past few years since joining. Along the way I have had the pleasure of meeting several Zaar chefs. Talk about your fruits and nuts! lol. I have enjoyed meeting them all. Family: What's to say...I have had the same sweet husband forever (Good thing....I'd hate to have to break a new one in...=) and live close to a couple of grown children. (Maybe you've met Smoke Alarm Jr. ..her brown rolls are sooo good!) Therefore, my family gets together often to enjoy each other's company and cooking. My greatest joy is six "little to tallerthanme" kids running around calling me Grammy. They wear me out! lol For the past thirty years I have been a Special Education teacher for grades 9-12 and love it. Took some time off last year to recovery from surgery, chemotherapy and radiation for breast cancer. (Loved the radiation....I keep imagining that we are absolutely napalming the nasty cancer cells tohellandback to keep the little suckers from returning. =) My prognosis is good and now "I'm back in the saddle again". lol. Being a north country "gurl", I am happiest outside...walking, fishing, sitting in front of an outdoor fire or being on water (although in February it's a bit stiff....=0) When indoors I like to read, garden, knit, quilt and paint. During cold Maine weather I like to warm my feet on a very large ( 100 pounds of long legs and huge feet), sweet and furry golden retriever named Kerry (aka KTBRD: Kerry the big red dawg..lol) . In the summer, the dawg and I round up the grandkids, hit the local dairy bar for a Mounds Sundae that is to die for!!!=0) . Then spend a lot of long and lazy summer days at camp . All in all...Boy, Life is good! =)
 
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