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Sour Cream Pumpkin Bundt Cake recipe

Sour Cream Pumpkin Bundt Cake.

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

Streusel:
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 teaspoons butter or margarine

Cake:
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

Glaze:
1 1/2 cups powdered sugar
2 tablespoons (up to 3) orange juice or milk

  • Preheat oven to 350°F (175°C).Grease and flour 12-cup Bundt pan.
  • For Streusel: Combine brown sugar, cinnamonand allspice in small bowl. Cut in butter with pastry blenderor two knives until mixture is crumbly.
  • For Batter: Combine flour, cinnamon, bakingsoda and salt in medium bowl. Beat granulated sugar and butterin large mixer bowl until light and fluffy. Add eggs one at atime, beating well after each addition. Add pumpkin, sour creamand vanilla extract; mix well. Gradually beat in flour mixture.
  • To Assemble: Spoon half of batter intoprepared pan. Sprinkle Streusel over batter, not allowing Streuselto touch sides of pan. Top with remaining batter. Make sure batterlayer touches edges of pan.
  • Bake for 55 to 60 minutes or until woodenpick inserted in cake comes out clean. Cool for 30 minutes inpan on wire rack. Invert onto wire rack to cool completely. Drizzlewith Glaze.
  • For Glaze: Combine 1 1/2 cups sifted powderedsugar and 2 to 3 tablespoons orange juice or milk in small bowl;stir until smooth.

    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.

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