After reading The Food Librarian's "30 Days of Bundt Cakes" (found here - seriously, check her out, she's awesome), I decided to put my rarely-used (read: never used) bundt pan and make the Libby's Sourt Cream Pumpkin Bundt.
Mine didn't turn out quite as pretty, but I'm happy to say the struesel stayed where it was supposed to.
Here's the recipe - Sour Cream Pumpkin Bundt
JT said it needed a little more "pumpkin" flavor to compete with the struesel, so I think next time I make it, I'll throw in some pumpkin pie spice along with the cinnamon (in addition, not as a substitute).
Tomorrow (or Sunday) we'll try an apple spice cake and then I've got to make the banana bread I've been promising JT for weeks.
LSU/'Bama game tomorrow.... I can't wait!