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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 Chef #1803176483

    1/7 Photos of Pumpkin Streusel Bundt Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    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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    Units: US | Metric




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


    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 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!

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    • on February 02, 2010


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 22, 2009

      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!

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

    Read All Reviews (21)


    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
    Total Fat 16.3 g
    Saturated Fat 9.7 g
    Cholesterol 86.0 mg
    Sodium 440.9 mg
    Total Carbohydrate 62.6 g
    Dietary Fiber 1.0 g
    Sugars 43.6 g
    Protein 4.5 g

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