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Pumpkin Spice Bundt Cake


Cake with Streusel and cream cheese glaze

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  • Streusel:
  • 3 1/4 c all-purpose flour
  • 2 tsp baking powder and cinn
  • 1 1/2 tsp ground cloves
  • 1 tsp ground allspice and nutmeg
  • 1/2 tsp baking soda and salt
  • 2 3/4 c sugar
  • 1 c veg oil
  • 4 eggs
  • 1 (15oz) can pumpkin puree
  • 1/2 c packed brown sugar
  • 1 tsp ground cinn
  • 1/4 tsp allspice
  • 2 tsp butter
  • Glaze:
  • 4 oz crm chz (room temp)
  • 1/2 powdered sug
  • 3 tbs milk



Step 1

Heat oven 350. Grease Bundt pan. Flour, baking powder, cinn, cloves, allspice, nutmeg, baking soda and salt into bowl. Whisk to aerate. In mixer, sugar and oil at med speed 1 min. On med speed add one egg at a time beating well. Reduce to low and add pumpkin until just combined (30 sec). Scrape sides. On low, slowly add flour mixture (1 min). Add 1/2 batter to pan. Sprinkle streusel on batter w/o touching pan sides. Add remaining batter. Cook 60-70 min. Cool 15 min then remove from pan.
Beat cream cheese on med-high until fluffy (4-5 min). Add sugar and mix 1 min. Add milk and thin to desired consistency. Using piping bag, drizzle on top of cake.


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