Description
Pumpkin Cake! A perfectly dense, moist cake with a crunchy sweet brown sugar streusel. YUM!
Ingredients
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
Streusel:
- 1/2 cup Wholesome! organic light brown sugar
- 1 tablespoon butter, melted
- 1 teaspoon cinnamon
Instructions
- 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.
Notes
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