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How to Make Sour Cream Pumpkin Bundt Cake - A Step-by-Step Guide

Pumpkin season is upon us, and what better way to celebrate than with a delicious sour cream pumpkin bundt cake? This moist and flavorful dessert is perfect for any fall occasion, whether it's a cozy night in with family or a festive gathering with friends. The combination of creamy sour cream and rich pumpkin creates a decadent texture that will have everyone coming back for seconds. Plus, the warm spices and sweet glaze make it a truly irresistible treat.

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Ingredients

  • ¾ cup firmly packed dark brown sugar
  • 2 tablespoons unsalted butter, softened
  • 3 ½ teaspoons pumpkin pie spice, divided
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 1 ½ cups white sugar
  • ¾ cup unsalted butter, softened
  • 4 large eggs, at room temperature
  • 2 cups canned pumpkin puree
  • 1 cup sour cream, at room temperature
  • 2 teaspoons vanilla extract

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr
  • Additional Time: 30 mins
  • Total Time: 1 hr 45 mins
  • Servings: 12
  • Yield: 1 Bundt(R) cake

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-cup fluted tube pan, such as Bundt®.
  • Mix together brown sugar, 2 tablespoons butter, and 1 teaspoon pumpkin pie spice in a small bowl until mixture resembles wet sand. Set aside.
  • Whisk together flour, remaining 2 1/2 teaspoons pumpkin pie spice, baking powder, baking soda, and salt until thoroughly combined in a second bowl.
  • Cream white sugar and 3/4 cup butter until light and fluffy in a third, large bowl. Beat in eggs, 1 at a time, mixing well after each addition. Mix in pumpkin, sour cream, and vanilla until thoroughly combined. Add flour mixture in 3 additions, beating after each addition until just combined and taking care not to overmix.
  • Pour 1/2 of the batter into the prepared pan. Sprinkle brown sugar mixture evenly over batter. Pour in remaining batter and smooth into an even layer.
  • Place pan into the preheated oven and bake until a bamboo skewer inserted into the center of the cake comes out with a few moist crumbs, about 60 minutes. Allow cake to cool in pan 30 minutes before gently running a knife around the edges to loosen, and remove to a wire rack to cool completely.

    • Nutrition

    464 cal.

    • Total Fat: 20g
    • Saturated Fat: 12g
    • Cholesterol: 106mg
    • Sodium: 470mg
    • Total Carbohydrate: 67g
    • Dietary Fiber: 2g
    • Total Sugars: 40g
    • Protein: 7g
    • Vitamin C: 2mg
    • Calcium: 111mg
    • Iron: 3mg
    • Potassium: 195mg

    Categories

    Baking recipes
    Dessert recipes
    Pumpkin recipes
    Bundt recipes
    Sour cream recipes