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Sour Cream Pumpkin Bundt Cake

Sour Cream Pumpkin Bundt Cake

  • Prep

    12 m
  • Cook

    55 m
  • Ready In

    1 h 7 m
Libby's

Libby's

A surprise filling of brown sugar streusel makes this pumpkin-flavored cake a special treat. Save a bit of icing for drizzling over each serving of this wonderful cake!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 14 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 477 kcal
  • 24%
  • Fat:
  • 18.9 g
  • 29%
  • Carbs:
  • 73.1g
  • 24%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 104 mg
  • 35%
  • Sodium:
  • 476 mg
  • 19%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F. Grease and flour 12-cup Bundt pan.
  2. For Streusel: Combine brown sugar, cinnamon and allspice in small bowl. Cut in butter with pastry blender or two knives until mixture is crumbly.
  3. For Batter: Combine flour, cinnamon, baking soda and salt in medium bowl. Beat granulated sugar and butter in large mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin, sour cream and vanilla extract; mix well. Gradually beat in flour mixture.
  4. To Assemble: Spoon half of batter into prepared pan. Sprinkle Streusel over batter, not allowing Streusel to touch sides of pan. Top with remaining batter. Make sure batter layer touches edges of pan.
  5. Bake for 55 to 60 minutes or until wooden pick inserted in cake comes out clean. Cool for 30 minutes in pan on wire rack. Invert onto wire rack to cool completely. Drizzle with Glaze.
  6. For Glaze: Combine sifted powdered sugar and 2 to 3 tablespoons orange juice or milk in small bowl; stir until smooth.
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Reviews

christipy
57

christipy

5/18/2010

This is an excellent and easy recipe. To give it more flavor, use pumpkin pie spice instead of plain cinnamon. I use 2 tablespoons of pumpkin pie spice and the cake tastes so much better.

ALOHASPIRIT
39

ALOHASPIRIT

11/18/2009

I made this recipe in bundlettes -- makes 12 one cup bundtlettes. (Baked for 27 minutes.) I didn't add the streusel this time and it stands well on it's own. I will try the streusel in the future. So yummy, easy, and pretty! I would make it again! (BTW 8 oz. sour cream = 1 cup.)

April
31

April

11/2/2009

Cake came out very good! I did make a few modifications; I added ground cloves to cake batter & pumpkin pie spice in lieu of cinnamon because I love a lot of spice. When I added the flour mixture tu the butter mixture, it felt too thick to me, so I added a few splashes of apple cider.