Streusel Bundt Coffee Cake

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Streusel Bundt Coffee Cake

Prep Time 15 minutes
Cook Time 40 minutes
Servings 12


  • 1 box (15 ounces) Yellow cake mix
  • 2 boxes (3.4 ounces each) Vanilla instant pudding mix
  • 4 Eggs
  • 1 cup Vegetable oil
  • 1 cup Water
  • 1/2 cup Firmly packed brown sugar
  • 1/2 cup All-purpose flour
  • 3 teaspoons Cinnamon
  • 4 Tablespoons Butter
  • 1/2 cup Chopped pecans or walnuts - optional
  • 1/4 cup Powdered sugar - optional


  • Preheat oven to 350 degrees.
  • Use a mixer and beat together first 5 ingredients for a couple minutes until smooth.
  • In another bowl use a pastry blender or fork to make streusel by mixing brown sugar, flour, cinnamon, and butter until crumbly. Add nuts to streusel if using.
  • Sprinkle about 1/4 cup of the streusel mixture in the bottom on the greased bundt pan.
  • Then top with half of the cake batter.
  • Next, remaining streusel on top of the batter.
  • Use a knife to swirl the streusel mixture into the batter a bit.
  • Bake in a preheated 350 oven for 35 to 45 minutes or until a toothpick inserted comes out clean.
  • Let cool a bit and then invert on to a plate.
  • Dust with powdered sugar when cooled if you like.


My family loves this coffee cake so much! Sometimes I’ll double the amount of streusel topping! 


Calories: 497kcal | Carbohydrates: 67g | Protein: 5g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 55mg | Sodium: 445mg | Potassium: 87mg | Fiber: 1g | Sugar: 43g | Vitamin A: 91IU | Vitamin C: 0.1mg | Calcium: 123mg | Iron: 2mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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Recipe Rating


  1. Instead of 1 cup of oil can I use 1/2 cup oil and 1/2 cup butter??


    1. Amy Hanten says:

      Hi Liz. I’m sure that would work just fine! Let me know. Thanks! Enjoy! -Amy

  2. My cake doesn’t look like the picture. Since the streusel was placed in the middle and then on the top, when you flip he cake onto a plate there is no streusel on the top of the cake. It just looks smooth like a plain cake. I know I can put powdered sugar on it but it still won’t look like your photo. Did I do something wrong?

    1. Amy Hanten says:

      Hi Kathy,
      No, you didn’t do anything wrong. You can put a put a layer of streusel down first in the pan if you want a streusel top though. Hope you love this cake as much as i do! Thanks! -Amy

  3. Can you tell me how many calories are in a serving, and other nutrition facts?

  4. Been making one like this for years, just following yellow cake mix, but adding streusel like above. Drizzling it with confectioner sugar and milk/water mix. Husband loves it. Will have to try this recipe with pudding mix.

  5. This looks amazing. Quick question, though. Since it’s a Bundt cake and inverted, will the 2nd layer of streudel end up being on the bottom when serving?

    1. Amy Hanten says:

      Hi Tracy, There is streusel on bottom and in middle. Just make this! It’s AMAZING! -Amy

  6. Love love love this Bundt cake recipe! Can this be prepared ahead and frozen for a few days?

    1. Amy Hanten says:

      Hi Becki,
      We love it too! I’m making it for our Christmas brunch. Yes, you could make it a few days ahead and freeze it. You can also bake it two days ahead and just wrap it tightly with plastic wrap. It will stay very moist! -Amy

  7. Probably a dumb question – but there are few different sizes of bundt pans out there – maybe you can tell us the correct size pan to use? maybe by cup capacity?

    1. Amy Hanten says:

      Hi Kim. It’s not a dumb question at all. A 10 or 12 cup bundt pan is what I use. You need to make this! So good! Thanks! -Amy

  8. I don’t have a bunt pan can it be done in a regular 8X8?

    1. Amy Hanten says:

      Hi Lynn,
      Yes! You can bake this is 2- 8 inch round pan and or 1 9 x 13. I think 2 8 X 8 inch square pans should work too but cake may be a bit thinner. It won’t be a quite as pretty but it will still taste great. Bake time will be much shorter so check cakes at 30 minutes with toothpick test. Thanks! -Amy

  9. Judy Ibeling says:

    This cake smells amazing! I used the heritage bundt cake pan for the first time and it came out of the pan w/o a problem. The only change I did was to drizzle a vanilla glaze on top. I have not even tried it yet! The cake has a nice high rise and looks beautiful. Thanks for including the size of the cake mix!

  10. Cheryl Moore says:

    Was looking for a recipe quick and easy. This was perfect! The instant pudding made it super moist. I give it an A+. My favorite coffee cake.

    1. Amy Hanten says:

      Hi Cheryl,
      Thanks for sharing! I’m so glad you loved it! It’s my FAVE! -Amy

  11. Denise Kormanec says:

    Hi Amy, I made this recipe for work and everyone loved it. It all went! Thanks again for the great recipe. I hope you are doing another cookbook soon.

    1. Amy Hanten says:

      Thanks Denise! I agree! This is my favorite coffee cake too! -Amy

  12. Hello,
    Should I add the ingredients listed on the back of the cake mix box as well or no?

    1. Alexa – I would think to only add the recipe ingredients as stated. Haven’t tried this yet but am going to soon. Looks delish!

  13. Ansaf Halabi says:

    very good ,all my family love it ,

  14. Nancy Yezerski says:

    Made this for Easter brunch, was a huge hit! Nice&easy & so very moist, will definitely make it again!