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Cinnamon-Pumpkin Streusel Bundt® Cake
Cinnamon-Pumpkin Streusel Bundt® Cake
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Prep Time:
20 minutes
Cook Time:
75 minutes
Total Time:
95 minutes
Fall-inspired Bundt cake with canned pumpkin, Saigon® cinnamon, and sweet streusel topping for a moist and flavorful dessert.
Ingredients:
  • nonstick cooking spray
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1.5 teaspoons cinnamon (such as Supreme Saigon®)
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon pumpkin pie spice
  • 0.5 teaspoon salt
  • 2 cups white sugar
  • 1 cup canola oil
  • 1 teaspoon vanilla bean paste
  • 3 large eggs
  • 1 (15 ounce) can pumpkin puree
  • 0.5 cup all-purpose flour
  • 0.25 cup brown sugar
  • 2 tablespoons brown sugar
  • 2 tablespoons unsalted butter, melted
  • 0.75 teaspoon cinnamon (such as Supreme Saigon®)
Instructions:
  • Preheat the oven to 350°F (175°C) and generously coat a fluted tube pan, like a Bundt® pan, with nonstick cooking spray, ensuring every nook and cranny is covered.
  • Combine flour, baking soda, cinnamon, nutmeg, pumpkin pie spice, and salt in a medium bowl and whisk until well blended.
  • In a separate mixing bowl, blend sugar, oil, and luxurious vanilla bean paste together for 2 minutes. Add eggs one by one, beating thoroughly after each addition. Alternate incorporating pumpkin and flour mixture into the luscious sugar blend. Set aside the delectable cake batter.
  • Prepare a delicious streusel by mixing flour, all the brown sugar, melted butter, cinnamon, and salt in a bowl. Spread half of the streusel inside the Bundt® pan, gently pressing it against the sides. Pour in 1/3 of the cake batter, sprinkle with streusel, and repeat twice more.
  • Bake the cake in the preheated oven until a toothpick inserted in the center comes out clean, approximately 1 hour and 15 minutes.

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