Sour Cream Pumpkin Bundt Cake Recipe

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Most Helpful Positive Review

May 18, 2010

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.

—christipy

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Most Helpful Critical Review

Nov 29, 2010

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.

—me2nc

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83 Ratings

Nov 18, 2009

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.)

—ALOHASPIRIT

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Nov 02, 2009

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.

—April

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Nov 11, 2009

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!

—REDHEADDUDE01

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Apr 12, 2010

Better with cream cheese frosting instead of the glaze.

—Phil Penny

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Nov 30, 2009

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

—runtex2008

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Nov 12, 2010

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!

—Amy

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Nutrition

Calories
477 kcal
24%

Carbohydrates
73.1 g
24%

Cholesterol
104 mg
35%

Fat
18.9 g
29%

Fiber
1.8 g
7%

Protein
5.6 g
11%

Sodium
476 mg
19%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Sour Cream Pumpkin Bundt Cake

Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories: 477
Calories from Fat: 170

% Daily Value *
Total Fat 18.9g 29 %
Saturated Fat 11.3g 57 %
Cholesterol 104mg 35 %
Sodium 476mg 19 %
** Potassium 95mg 3 %
Total Carbohydrates 73.1g 24 %
Dietary Fiber 1.8g 7 %
Protein 5.6g 11 %
** Sugars 50.4g
Vitamin A 65 %
Vitamin C 2 %
Calcium 6 %
Iron 18 %
** Thiamin 23 %
** Niacin 21 %
** Vitamin B6 3 %
** Magnesium 4 %
** Folate 33 %

* 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.