A streusel filled cake that is moist and full of pumpkin flavor.
Pumpkin Streusel Bundt Cake
3 cup(s) FLOUR
2 1/2 teaspoon(s) CINNAMON
2 teaspoon(s) BAKING SODA
3/4 teaspoon(s) SALT
2 cup(s) SUGAR
1 cup(s) MARGARINE; Softened.
1 cup(s) 100% PUMPKIN; Libby's.
1 cup(s) SOUR CREAM
1 1/2 teaspoon(s) VANILLA
1/2 cup(s) BROWN SUGAR
1 teaspoon(s) CINNAMON
2 teaspoon(s) MARGARINE
1/4 cup(s) WALNUTS; Chopped.
2 ounce(s) CREAM CHEESE; Softened.
1 1/2 to 2 tablespoon(s) MILK
1 cup(s) POWDERED SUGAR
1/4 teaspoon(s) CREAM OF TARTAR
1 teaspoon(s) VANILLA
Combine brown sugar and cinnamon in small bowl.
Cut in butter with pastry blender or two knives until mixture is crumbly.
Add walnuts and mix well with fingers.
In a bowl combine flour, cinnamon, baking soda and salt in a medium bowl; set aside.
In a mixing bowl; beat the sugar and butter together until light and fluffy.
Add eggs one at a time, beating well.
Add the pumpkin, sour cream and vanilla and mix well.
Gradually mix in flour mixture until well mixed.
Spoon half of batter into a greased 12 cup bundt pan.
Sprinkle the Streusel over the batter, trying to keep Streusel mixture from touching sides of pan.
Carefully spoon remaining batter over Streusel, spreading batter all the way to the edges of pan.
Bake at 350 degrees for 55 to 60 minutes or until tooth pick inserted in cake comes out clean.
Cool cake for 30 minutes in pan on wire rack.
Invert cake onto wire rack to cool completely.
Drizzle with Glaze.
In a mixing bowl, beat the cream cheese, powder sugar, cream of tartar, and vanilla until well mixed.
Slowly add milk until desired consistency.
Drizzle glaze over cake letting glaze drip down the sides a little.