Sour Cream Pumpkin Bundt Cake Recipe

Name: Sour Cream Pumpkin Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup brown sugar; 1 tsp ground cinnamon; 1/4 tsp allspice; 2 tsp butter; 3 cup all-purpose flour; 1 tbsp ground cinnamon; 2 tsp baking soda; 1 tsp salt; 2 cup granulated sugar; 1 cup butter; 4 eggs; 1 cup pureed pumpkin; 1 cup sour cream; 1 tbsp vanilla extract; 1 1/2 cup powdered sugar; 2 tbsp liquid - orange juice liquor milk

Servings: persons

1/2 cup brown sugar
1 tsp ground cinnamon
1/4 tsp allspice
2 tsp butter
3 cup all-purpose flour
1 tbsp ground cinnamon
2 tsp baking soda
1 tsp salt
2 cup granulated sugar
1 cup butter
4 eggs
1 cup pureed pumpkin
1 cup sour cream
1 tbsp vanilla extract
1 1/2 cup powdered sugar
2 tbsp liquid - orange juice liquor milk

1
Preheat oven to 350F F; prepare Bundt pan.
2
Combine brown sugar, cinnamon and allspice in bowl.
3
Rub in butter until crumbly; set aside.
4
Combine flour, cinnamon, baking soda and salt.
5
In mixer bowl, cream butter and sugar until fluffy.
6
Add eggs one at a time.
7
Add pumpkin, sour cream and vanilla and mix well.
8
Gradually add dry ingredients and mix well.
9
Spoon half batter into pan; make well in center of batter and sprinkle streusel mixtute.
10
Spoon remaining batter into pan and smooth top.
11
Bake 50-60 minutes.Test for doneness.
12
Cool in pan 20-30 minutes; turn onto serving; allow to cool completely.
13
Glaze with the powdered sugar and liquid adding liquid for desired thickness.

1704

kcal

Calories

Fat

250

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup brown sugar, 1 tsp ground cinnamon, 1/4 tsp allspice, 2 tsp butter, and more.

Yes, Sour Cream Pumpkin Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sour Cream Pumpkin Bundt Cake

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