Food You Can Eat: Pumpkin Spice Bundt Cake

Pretty good, even if my frosting skills are lacking.

The lighter line is the streusel filling.

Preheat the oven to 350 degrees, and fully spray/oil/grease a Bundt pan (I prepare the pan at the end, when the batter is ready to pour, to guard against the pooling of the oil.).

Mix and set aside 3 cups flour, 2 teaspoons baking soda, 1 tablespoon cinnamon, and 1 teaspoon each of nutmeg, pumpkin pie spice, and salt.

Beat 1 cup canola oil, 2 cups sugar, 3 large eggs, and 1 tablespoon vanilla together. Combine with the flour mixture, and set aside.

Streusel time! Mix 3 tablespoons melted butter, 1/2 cup flour, 1/4 cup + 2 tablespoons  brown sugar, and 1 teaspoon cinnamon together, to crumble consistency.

Now prepare the Bundt pan. Press half the streusel onto the bottom and up the sides of the pan, as far as it will go. Pour in 1/3 of the batter. Sprinkle the rest of streusel over the batter, and pour in the rest of it.

Bake for 1 hour and 10 minutes, plus/minus your oven’s eccentricities, until a wooden skewer comes out clean. Do not over bake; a bit of crumb is okay on the skewer. Cool for 15 minutes and invert onto serving plate.

You can stop there, but it told me it needed cream cheese frosting and pecans for pretty. Mix together  8 ounces room temperature cream cheese,1/2 cup softened butter, 2 cups powdered sugar, and 1 teaspoon vanilla. Frost the top of the cake and allow it to drip over the cake side. Finish with a ring of pecans.

About Elliecoo 506 Articles
Four dogs, one partner. The dogs win.


  1. Between the two of us maybe we could convert the heathens to The Way, The Truth, and The Life: The Bundt Cake. I think your bundt cake looks fabulous and believe me I’m a much sloppier cook/baker than you are. The main reason I choose internet images for my posts are warding off suspicions from my own Inspector Clouseau (and my crappy phone) but really if anyone online saw how I “present” what I make their reaction would be, “Um, no thanks.”

    Not to make this all about me but sometimes people will say, “You made this yourself? It’s delicious!” And I will say, “Look at it. Where do you think it came from?”

    • I recently acquired a spritz cookie press (spoiler alert, spritz cookie recipe will appear next month) and could have used that to put frosting designs on top – it would have been much more attractive.

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