Sour Cream Pumpkin Bundt Cake Recipe

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Sour Cream Pumpkin Bundt Cake

I pretty much love ANYTHING with pumpkin in it. This Sour Cream Pumpkin Bundt Cake is a delicious dessert to take to your next family function or serve coffee with friends. If you try our Sour Cream Pumpkin Bundt Cake recipe let us know how it turned out!

Sour Cream Pumpkin Bundt Cake

Sour Cream Pumpkin Bundt Cake



  1. PREHEAT oven to 350° F. Grease and flour 12-cup Bundt pan.
  3. COMBINE brown sugar, cinnamon and allspice in small bowl. Cut in butter with pastry blender or two knives until mixture is crumbly.
  5. 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.
  7. In a large bowl, beat together the cream cheese and butter with an electric mixer. Turn the mixer on low speed and add the powdered sugar a cup at a time until smooth and creamy. Then beat in the vanilla extract.
  9. 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.
  10. 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. Then frost.

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