Pumpkin Spice Sour Cream Bundt Cake

Pumpkin Spice Sour Cream Bundt Cake


"Very easy recipe that the whole family enjoyed! (Picky eaters and all!) Great substitute for pumpkin pie and easily a breakfast besides the usual muffin. Pairs nicely with a hot cup of coffee!"
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Serving size has been adjusted!
Original recipe yields 16 servings

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  • Prep

  • Cook

  1. Preheat oven to 350. Grease and flour bundt pan.
  2. Combine: flour, cinnamon, baking soda, salt in medium bowl. Set aside.
  3. Beat sugar and butter in large mixing bowl until light & fluffy. Add eggs 1 at a time, beating well after each addition. Add pumpkin, sour cream and vanilla extract. Gradually beat in flour mixture.
  4. Spoon half batter in bundt pan.
  6. Combine in separately in a small bowl; 1/2 C packed brown sugar; 1 t ground Cinnamon; 1/4 t ground Allspice; 2 t butter.
  7. Sprinkle Streusel over batter, not allowing the filling to touch the sides of pan. Pour remaining cake batter over streusel, make sure batter touches edges of pan to seal streusel.
  8. Bake for 55 - 60 minutes. Test with cake tester. Cool for 30 minutes in pan on wire rack. Invert onto wire rack and cool completely. Drizzle with glaze.
  9. GLAZE:
  10. Combine 1 1/2 C sifted powdered sugar with 2-3 T orange juice, milk or flavored coffee creamer in small bowl, until smooth.


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