Sour Cream Pumpkin Bundt Cake Recipe -
Sour Cream Pumpkin Bundt Cake Recipe

Sour Cream Pumpkin Bundt Cake

Recipe by  

"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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Original recipe makes 1 cake Change Servings
  • PREP

    12 mins
  • COOK

    55 mins

    1 hr 7 mins


  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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Reviews More Reviews

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.

Most Helpful Critical Review
Nov 29, 2010

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.


85 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.)

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.

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!

Apr 12, 2010

Better with cream cheese frosting instead of the glaze.

Nov 30, 2009

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

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, it freezes beautifull! :) Thank you!


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  • Calories
  • 477 kcal
  • 24%
  • Carbohydrates
  • 73.1 g
  • 24%
  • Cholesterol
  • 97 mg
  • 32%
  • 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.

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