You will love the fall flavors with bits of apples in this streusel filling with any hot beverage.
The bundt cake makes this easy to slice for guests and there are numerous serving suggestions below.
The filling is a classic butter, flour, cinnamon, and brown sugar streusel that makes this a favorite coffee cake with pumpkin lovers.
Then if you want to make this for hosting a party serve it up with a dusting of powdered sugar, a light icing drizzle, or top it with whipped cream and a sprinkle of cinnamon and nuts to serve to guests.
If you love easy recipes, try my pumpkin cake mix cookies, pumpkin cheesecake squares, and some slow cooker pumpkin spice latte, to go with all these recipes!
Scroll down and read the mix-in suggestions for this doctored cake mix from plain to a gourmet dessert you'll be proud to serve to friends and family all year long not just in season!
Doctored Cake Mix Easy Pumpkin Streusel Bundt Cake
- heavily grease a bundt pan and preheat the oven to 350 degrees
- only use pumpkin puree with the cake mix and eggs, then beat this mixture together
- make the streusel filling and just fold in the apples to the mixture
- pour half the batter into the pan then top with streusel and the remaining batter
- muffins( sprinkle the streusel on top before baking or a 13 x 9 pan can also be used
- this cake will take around 55 minutes to bake
- cool before garnishing
- refer to the printable recipe card at the end of the post for tips and times
Serving Suggestions Pumpkin Streusel Bundt Cake
- top with whipped cream or toppings
- make a thin icing flavored with pumpkin spice and cinnamon
- use a cream cheese frosting flavored with cinnamon
- dust with powdered sugar
- serve plain with a hot beverage (coffee, tea, hot apple cider, hot cocoa)
- top with ice cream and a caramel drizzle
- sprinkle with cinnamon and sugar on top of ice cream or whipped cream with toasted pecans or pumpkin seeds
- serve it topped with whipped cream sliced apples and caramel sauce
Mix-ins and Tips for Pumpkin Streusel Bundt Cake:
- If using a yellow cake mix instead of spice cake, add ground cinnamon, ginger, and nutmeg or pumpkin pie spice to the batter for more flavor
- Add 1 cup of any chocolate chips, white chocolate chips, or peanut butter chips to this batter
- Add 1 cup of raisins or craisins
- Any kind of nuts or seeds
- Add coconut
- Leave the cake plain or refer to our serving suggestions
- Dust it with powdered sugar
- Make muffins or mini loaves for gifts and they freeze well
- Add pumpkin seeds for nut allergies
- Make sure you grease any pans you use heavily
- Keep unused cake in the refrigerator
- Use only pumpkin puree, not pumpkin pie filling
- Any flavored cake mix can be used
- Cake can be frozen unfrosted for up to 3 months
Baking Times for Cake Pans
- Always use the toothpick method to ensure the center is completed cooking
- 13x9 sheet pan 35 minutes to 40 minutes
- Bundt pan for 45 to 55 minutes
- Muffin pan 25 minutes to 30 minutes
- Loaf pan 40 minutes to 45 minutes
- All cakes are baked in a preheated oven of 350 degrees
- Using the toothpick method is always recommended to ensure doneness all ovens will vary and pan sizes in time completion
Don't Forget to Pin Pumpkin Streusel Bundt Cake
Doctored Cake Mix Recipes
Red Velvet CakeCarrot Cake
Banana Cake
Dark Fudge Cake
Peach Dump Cake
Cake Mix Lemon Bars
Pumpkin Apple Streusel Bundt Cake
Yield: 24
Prep time: 10 MinCook time: 55 HourTotal time: 55 H & 10 M
This bundt coffee cake is bursting with bits of apples and cinnamon streusel filling inside. A doctored cake mix transformed into the perfect fall-inspired dessert.
Ingredients
- Cake Batter
- 1 (15.25 ounce) package of yellow or spice cake mix
- 4 large eggs
- 1/2 cup vegetable oil
- 1/2 cup water
- 1 (15-ounce) can of pumpkin puree, not pie filling
- 2 teaspoons ground cinnamon (omit if using spice cake mix)
- Note Optional:1/2 cup coarsely chopped pecans or pumpkin seeds. These can go in the filling or the cake.
- Pumpkin Streusel Filling:
- 3/4 cup brown sugar
- 1 finely chopped peeled and cored tart apple
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 4 tablespoons cold butter, cut into small cubes
- Optional Icing:
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 2 or 3 tablespoons water or milk
- 1/2 teaspoon of each: pumpkin pie spice and cinnamon
- 2 cups powdered sugar
Instructions
- Preheat the oven to 350 degrees. Grease flour and oil spray a swirly fluted bundt pan (or grease a 13 x 9 sheet pan).
- Prepare the apple streusel filling:
- Add the ingredients to a bowl except for the apple and mix this with a fork or pastry blender until it looks like coarse crumbs, fold in the apples then set it aside.
- In a large mixing bowl, beat the eggs, water, and oil with the cake mix, and spices, and puree, for around 3 minutes.
- Pour half of the mixture into the bundt pan, then the streusel filling then top with more batter.
- Bake the cake around 45 to 55 minutes. Test the center with a toothpick to ensure it comes out clean.
- Loosen the sides with a plastic knife before removing the cake.
- Cool completely before serving garnishing.
- For Icing: mix the icing ingredients until the icing is free-flowing
- Other Options for Serving: Dust with powdered sugar. This is a coffee cake, usually served plain however it also can be served with ice cream or whipped cream on top.
- Note: Store the cake in the refrigerator or a cool area (for leftovers) and let come to room temperature when storing. The cake has high moisture and can grow mold if left out all night.
Notes
Serving Suggestions Pumpkin Streusel Bundt Cake
- top with whipped cream or toppings
- make a thin icing flavored with pumpkin spice and cinnamon
- use a cream cheese frosting flavored with cinnamon
- dust with powdered sugar
- serve plain with a hot beverage (coffee, tea, hot apple cider, hot cocoa)
- top with ice cream and a caramel drizzle
- sprinkle with cinnamon and sugar on top of ice cream or whipped cream with toasted pecans or pumpkin seeds
- serve it topped with whipped cream sliced apples and caramel sauce
Baking Times for Cake Pans
- Always use the toothpick method to ensure the center is completed cooking
- 13x9 sheet pan 35 minutes to 40 minutes
- Bundt pan for 45 to 55 minutes
- Muffin pan 25 minutes to 30 minutes
- Loaf pan 40 minutes to 45 minutes
- All cakes are baked in a preheated oven of 350 degrees
- Using the toothpick method is always recommended to ensure doneness all ovens will vary and pan sizes in time completion
Mix-ins and Tips for Pumpkin Streusel Bundt Cake:
- If using a yellow cake mix instead of spice cake, add ground cinnamon, ginger, and nutmeg or pumpkin pie spice to the batter for more flavor
- Add 1 cup of any chocolate chips, white chocolate chips, or peanut butter chips to this batter
- Add 1 cup of raisins or craisins
- Any kind of nuts or seeds
- Add coconut
- Leave the cake plain or refer to our serving suggestions
- Dust it with powdered sugar
- Make muffins or mini loaves for gifts and they freeze well
- Add pumpkin seeds for nut allergies
- Make sure you grease any pans you use heavily
- Keep unused cake in the refrigerator
- Use only pumpkin puree, not pumpkin pie filling
- Any flavored cake mix can be used.
- Cake can be frozen unfrosted for up to 3 months
Nutrition Facts
Calories
273.02Fat (grams)
12.89 gSat. Fat (grams)
3.68 gCarbs (grams)
37.94 gFiber (grams)
1.49 gNet carbs
36.45 gSugar (grams)
28.02 gProtein (grams)
2.75 gSodium (milligrams)
179.38 mgCholesterol (grams)
38.53 mgThe default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
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Don't Forget to Pin Pumpkin Streusel Bundt Cake
Other Pumpkin Recipes
Pumpkin Spice Cake Mix Cookies
Slow Cooker Pumpkin Latte
Pumpkin Turnovers
Italian Roasted Pumpkin Seeds