Surprise! Pumpkin Bundt Cake Recipe

Name: Surprise! Pumpkin Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup brown sugar, packed; 1 teaspoon ground cinnamon; ¼ teaspoon ground allspice; 2 teaspoons butter; 3 cups all-purpose flour; 1 tablespoon ground cinnamon; ½ teaspoon nutmeg; 2 teaspoons baking soda; 1 teaspoon salt; 2 cups granulated sugar; 1 cup butter, softened; 4 large eggs; 1 cup pure pumpkin (not pumpkin pie filling!); 1 (8 ounce) container sour cream (I used low-fat); 2 teaspoons vanilla extract; 1 ½ cups powdered sugar, sifted; 2 -3 tablespoons orange juice (pulp-free)

Servings: persons

½ cup brown sugar, packed
1 teaspoon ground cinnamon
¼ teaspoon ground allspice
2 teaspoons butter
3 cups all-purpose flour
1 tablespoon ground cinnamon
½ teaspoon nutmeg
2 teaspoons baking soda
1 teaspoon salt
2 cups granulated sugar
1 cup butter, softened
4 large eggs
1 cup pure pumpkin (not pumpkin pie filling!)
1 (8 ounce) container sour cream (I used low-fat)
2 teaspoons vanilla extract
1 ½ cups powdered sugar, sifted
2 -3 tablespoons orange juice (pulp-free)

1
Preheat oven to 350F (175C) and spray a 12-cup Bundt pan with non-stick cooking spray.
2
Prepare the Streusel by combining brown sugar, cinnamon and allspice in small bowl.
3
Cut in butter with pastry blender until mixture is crumbly.
4
Set aside.
5
Prepare the cake batter by combining flour, cinnamon, nutmeg, baking soda and salt in medium bowl, set aside.
6
Beat granulated sugar and butter in large mixer bowl until light and fluffy.
7
Add eggs one at a time, beating well after each addition.
8
Add pumpkin, sour cream and vanilla extract; mix well.
9
Gradually beat in the flour mixture till smooth.
10
Spoon half of batter into prepared Bundt pan.
11
Sprinkle prepared Streusel over batter, not allowing Streusel to touch sides or center of pan.
12
Top with remaining batter; making sure batter layer touches edges of pan.
13
Bake for 55 to 60 minutes or until pick inserted in cake comes out clean.
14
Cool for 30 minutes in pan on wire rack before inverting onto wire rack to cool completely.
15
After cake has cooled prepare the glaze.
16
Combine 1 1/2 cups sifted powdered sugar and 2 to 3 tablespoons orange juice in small bowl; stir until smooth.
17
Drizzle glaze over the completely cooled cake.

1652

kcal

Calories

Fat

254

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 17 ingredients. The key ingredients include: ½ cup brown sugar, packed, 1 teaspoon ground cinnamon, ¼ teaspoon ground allspice, 2 teaspoons butter, and more.

Yes, Surprise! 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.

Surprise! Pumpkin Bundt Cake

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