A surprise filling of brown sugar streuselmakes this pumpkin-flavored cake a special treat. Save a bitof icing for drizzling over each serving of this wonderful cake!
Recipe: Sour Cream PumpkinBundt Cake
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 teaspoons butter or margarine
3 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 cups granulated sugar
1 cup butter or margarine, softened
4 large eggs
1 cup LIBBY’S® 100% Pure Pumpkin
1 (8-ounce) container sour cream
2 teaspoons vanilla extract
1 1/2 cups powdered sugar
2 tablespoons (up to 3) orange juice or milk
Prep: 12 min | Cooking: 55 min | Yields:12 to 16 servings
Nutritional Information Per Serving (1/12 of recipe): Calories: 550 Calories from Fat: 200 Total Fat:22 g Saturated Fat: 13 g Cholesterol: 120 mg Sodium: 550 mg Carbohydrates:84 g Dietary Fiber: 2 g Sugars: 58 g Protein: 6 g
Recipe and photograph are the propertyof Nestl ® and VeryBestBaking.com, used with permission.
Foody FavouritesIf the Sour Cream PumpkinBundt Cake recipe was useful and interesting, you can share it with your friends or leave a comment.