Sour Cream Pumpkin Bundt Cake

Sour Cream Pumpkin Bundt Cake

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"A surprise filling of brown sugar streusel makes this pumpkin-flavored cake a special treat. Save a bit of icing for drizzling over each serving of this wonderful cake!"
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1 h 7 m servings 477 cals
Serving size has been adjusted!

Original recipe yields 14 servings



  • Calories:
  • 477 kcal
  • 24%
  • Fat:
  • 18.9 g
  • 29%
  • Carbs:
  • 73.1g
  • 24%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 476 mg
  • 19%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F. Grease and flour 12-cup Bundt pan.
  2. For Streusel: Combine brown sugar, cinnamon and allspice in small bowl. Cut in butter with pastry blender or two knives until mixture is crumbly.
  3. For Batter: 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.
  4. To Assemble: 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.
  5. 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. Drizzle with Glaze.
  6. For Glaze: Combine sifted powdered sugar and 2 to 3 tablespoons orange juice or milk in small bowl; stir until smooth.
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  1. 85 Ratings

Most helpful positive review

This is an excellent and easy recipe. To give it more flavor, use pumpkin pie spice instead of plain cinnamon. I use 2 tablespoons of pumpkin pie spice and the cake tastes so much better.

Most helpful critical review

Don't know what came out a little on the dry side and I followed the recipe exactly as printed. The flavor was good but just too dense and dry.

This is an excellent and easy recipe. To give it more flavor, use pumpkin pie spice instead of plain cinnamon. I use 2 tablespoons of pumpkin pie spice and the cake tastes so much better.

I made this recipe in bundlettes -- makes 12 one cup bundtlettes. (Baked for 27 minutes.) I didn't add the streusel this time and it stands well on it's own. I will try the streusel in the fu...

Cake came out very good! I did make a few modifications; I added ground cloves to cake batter & pumpkin pie spice in lieu of cinnamon because I love a lot of spice. When I added the flour mixtur...

I made this cake and entered it into a "bake-off" contest at work and won First Place! Followed the recipe exact, thought I had made a mistake due to the thick consistancy of the batter but it ...

Better with cream cheese frosting instead of the glaze.

Very good. Bought cream cheese frosting and microwaved for 30 seconds and poured it over the top. Will make again.

This was awesome!!! I added 1/2 cup unsweetened applesauce to the mixture to make them even more moist, and melted down a little cream cheese frosting to drizzle on top as opposed to making the...

I made this cake for my boss's birthday today. It came out so amazing. It looked perfect and it tasted delicious! Thank you for posting this recipe!

Delicious! Moist! Glaze a bit more translucent then expected but absoutely yummy!

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