Pumpkin Streusel Bundt Cake With Cream Cheese Glaze

Name: Pumpkin Streusel Bundt Cake With Cream Cheese Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Streusel; 1/2 cup brown sugar, packed; 1 teaspoon ground cinnamon; 1/4 teaspoon ground allspice; 2 teaspoons butter; 1/2 cup walnuts, chopped (optional); Cake; 1 (18 1/4 ounce) box yellow cake mix; 1 (3 1/2 ounce) box butterscotch pudding; 1/4 cup vegetable oil; 1/4 cup sour cream; 1 cup canned pumpkin; 2 teaspoons pumpkin pie spice; 4 eggs; Glaze; 4 ounces cream cheese, room temperature; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; 3 -4 tablespoons milk

Servings: persons

Streusel
1/2 cup brown sugar, packed
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 teaspoons butter
1/2 cup walnuts, chopped (optional)
Cake
1 (18 1/4 ounce) box yellow cake mix
1 (3 1/2 ounce) box butterscotch pudding
1/4 cup vegetable oil
1/4 cup sour cream
1 cup canned pumpkin
2 teaspoons pumpkin pie spice
4 eggs
Glaze
4 ounces cream cheese, room temperature
1/2 cup powdered sugar
1 teaspoon vanilla extract
3 -4 tablespoons milk

1
Preheat oven to 350 degrees.
2
Combine streusel ingredients of brown sugar, cinnamon and allspice in small bowl. Cut in butter with two knives until mixture is crumblyand fold in the nuts if using. Set aside.
3
In a large mixing bowl, combine the cake ingredients. Beat on low speed for 30 seconds; beat on medium for 4 minutes.
4
Pour half the batter into a greased and floured 10-in. fluted tube pan. Sprinkle streusel over the center of the batter, not touching the sides of the pan. Top streusel with remaining cake batter.
5
Bake 50-55 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan for 15 minutes before removing to a wire rack to cool completely. While cooling, make glaze by beating cream cheese in a small bowl at medium speed for 2 minutes or until very creamy. Slowly beat in powdered sugar, then vanilla. Beat in 3 tablespoons milk Add more milk if needed to get desired consistency for drizzling. When cake is cooled, drizzle with glaze and serve.

909

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Streusel, 1/2 cup brown sugar, packed, 1 teaspoon ground cinnamon, 1/4 teaspoon ground allspice, and more.

Yes, Pumpkin Streusel Bundt Cake With Cream Cheese Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!