|

Sour Cream Pumpkin Bundt Cake Recipe

This post may contain affiliate links. Click to read our Disclosure Policy . Click to read our Privacy Policy

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

Ingredients

  • STREUSEL
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 2 teaspoons butter or margarine
  • CAKE:
  • 3 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups granulated sugar
  • 1 cup (2 sticks) butter or margarine, softened
  • 4 large eggs
  • 1 cup LIBBY'S® 100% Pure Pumpkin
  • 1 container (8 oz.) sour cream
  • 2 teaspoons vanilla extract
  • FROSTING:
  • 1 teaspoons of vanilla
  • 4 ounces butter (unsalted) softened
  • 2 cups powdered sugar
  • 4 ounces of cream cheese softened

Instructions

  1. PREHEAT oven to 350° F. Grease and flour 12-cup Bundt pan.
  2. FOR STREUSEL:
  3. COMBINE brown sugar, cinnamon and allspice in small bowl. Cut in butter with pastry blender or two knives until mixture is crumbly.
  4. FOR BATTER:
  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.
  6. FOR FROSTING:
  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.
  8. TO ASSEMBLE:
  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.

Did you make this recipe?

Please leave a comment if you love this recipe!

Similar Posts

One Comment

Leave a Reply

Your email address will not be published. Required fields are marked *