Pumpkin Bundt Cake. With a cinnamon streusel layer. ARE YOU EVEN READY.
This recipe is sponsored by Wholesome!
I actually love this cake more than 400% of the other things I’m eating lately, which is why I’ve made it an obscene number of times since it first came into my life. Which, initially, was for a selfless good reason.
It started with a baby shower – my friend is pregnant and beautiful and we wanted to shower her with love, and I was in charge of making a brunch cake. So maybe it was a self-assigned kind of project. I know where I thrive, okay? This cake made its debut (after a few test rounds JUST TO MAKE SURE) at the shower for my sweet friend Ashley, along with lots of avocado beet hummus toast and berry granola yogurt parfaits in jars and advice cards for the mom-to-be and all that other adorable party-pants fun stuff.
The pumpkin bundt cake sat straight in the center of the table, between the toast platter and the colorful mason jars, looking extra gorgeous thanks to a drizzle of frosting that ran down the sides of its very fancy cake design which are, in fact, extremely easy to have in your life.
Step One: buy a fancy bundt pan with designs on it.
Step Two: bake your cake in it.
This is how I make people think I am fancy: I make bundt cakes in fancy pans. You may copy me if you wish – it’s total cake goals, I get it.
But really, besides just looking beautiful on a table, we need to talk about the flavor and texture of this cake.
THAT STREUSEL LAYER? Did you see it? It’s kind of hard to miss, being that it’s brown-sugary and crunchy-caramely and completely over-the-top awesome. It runs like a happy, delicious little ribbon of joy through the middle of the cake and bakes into gooey-center-slice perfection. It is the thing that takes this from Pumpkin Bundt Cake to NEEDZ MORE NOW Pumpkin Bundt Cake.
The texture of this: it’s buttery and dense – but not too dense – just the kind of amazing density you get from those little bakery-style lemon poppyseed or holiday pumpkin loaves at Starbucks. Or something. As if I would know. I’m just GUESSING here, okay? It’s so delicious – and call me crazy, but it might even get more delicious after hanging out in the fridge overnight. I love a good cold, dense, buttery, day-after cake at level: dangerous.
For this recipe, we are using (and adoring) several favorite members of the Wholesome! lineup:
- organic light brown sugar
- organic honey
- organic powdered sugar
You guys, I love Wholesome! for a lot of reasons, starting with this cake (hiiiii cake) and ending with a commitment to fair trade pricing, responsible sourcing, organic farming practices, AND THE ABILITY TO BUY IT AT TARGET.
It honestly might be my favorite thing about this brand – the fact that I don’t have to shop at a co-op or specialty store to buy their high-integrity, quality products is five hundred thumbs up from me.
Now friends, I know we’re getting near to the end of pumpkin season and you might be skeptical of me right now, but hold your horses.
Once you chill pumpkin out of your life for a minute, you’re going to realize what’s always been true: that pumpkin and cinnamon and brown sugar are still very much THE PERFECT CHOICE for all your basic weekend splurge needs.
I WILL make this for the first Saturday morning snow of the year. I will, I will, I will. ♡ And you will, too. And you’ll tag me and snap me how much you love it. Can’t wait.
Pumpkin Cake! A perfectly dense, moist cake with a crunchy sweet brown sugar streusel. YUM!
Pumpkin Bundt Cake:
- 1 cup canned pumpkin puree
- 4 eggs
- 1 cup plain Greek yogurt (I use 2% Fage)
- 1 cup sugar
- 2 teaspoons vanilla extract
- 2/3 cup Wholesome! organic honey
- 1 cup butter, barely melted
- 3 cups all purpose flour
- 1 tablespoon cinnamon
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup Wholesome! organic light brown sugar
- 1 tablespoon butter, melted
- 1 teaspoon cinnamon
- Preheat the oven to 350 degrees.
- Whisk the pumpkin, eggs, yogurt, sugar, honey, and vanilla together until smooth. Slowly whisk in the butter.
- Add the flour, cinnamon, baking soda, and salt, and stir gently until just combined.
- In a small bowl, mix the streusel ingredients.
- Pour half of the cake batter into a bundt pan. Pour the streusel mixture over the top, staying away from the edges. Top with remaining batter.
- Bake for 50 minutes – exterior will be very dark brown – that’s okay, don’t panic. 🙂 It tastes amazing.
- Invert onto a plate, top with a glaze if you want (see notes), and serve.
This is so super delicious both warm and cold. I might even like it better the next day after it’s been sitting in the fridge so everything gets nice and dense and buttery.
For the glaze, whisk:
1 cup Wholesome! organic powdered sugar
1-2 tablespoons milk
- Category: Dessert
- Cuisine: American
Keywords: bundt cake, pumpkin cake, pumpkin bundt cake, pumpkin dessert
One more thing!
This recipe is part of our collection of easy brunch recipes. Check it out!