Recipe by Libby's
"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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packed brown sugar
butter or margarine
butter or margarine, softened
LIBBY'S® 100% Pure Pumpkin
1 (8 ounce) container
1 1/2 cups
sifted powdered sugar
orange juice, or as needed
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.
Don't know what happened...it 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.
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 future. So yummy, easy, and pretty! I would make it again! (BTW 8 oz. sour cream = 1 cup.)
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 mixture tu the butter mixture, it felt too thick to me, so I added a few splashes of apple cider.
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 rose nicely, presented beautifully and the taste was excellent. Thanks for the recipe, i now have added confidence to enter my second baking contest!
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 glaze. Everyone said it was delicious, and I will definitely make again...plus, it freezes beautifull! :) Thank you!
* Percent Daily Values are based on a 2,000 calorie diet.
Sour Cream Pumpkin Bundt Cake
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 170
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