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Pumpkin Bundt Cake on cake stand with glaze.

Cinnamon Streusel Pumpkin Bundt Cake

  • Author: Pinch of Yum
  • Total Time: 1 hour
  • Yield: 16-20 slices 1x


Pumpkin Cake! A perfectly dense, moist cake with a crunchy sweet brown sugar streusel. YUM!


Units Scale

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. Preheat the oven to 350 degrees.
  2. Whisk the pumpkin, eggs, yogurt, sugar, honey, and vanilla together until smooth. Slowly whisk in the butter.
  3. Add the flour, cinnamon, baking soda, and salt, and stir gently until just combined.
  4. In a small bowl, mix the streusel ingredients.
  5. 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.
  6. Bake for 50 minutes – exterior will be very dark brown – that’s okay, don’t panic. ๐Ÿ™‚ It tastes amazing.
  7. 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

  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Category: Dessert
  • Cuisine: American

Keywords: bundt cake, pumpkin cake, pumpkin bundt cake, pumpkin dessert