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

When it comes to fall baking, nothing quite captures the season like a pumpkin-flavored treat. And if you're looking for a dessert that's sure to impress, look no further than this Sour Cream-Pumpkin Bundt Cake with Pumpkin Glaze. This recipe combines the warm, comforting flavors of pumpkin with the tangy richness of sour cream to create a moist and delicious cake that's perfect for any autumn gathering.

One of the best things about this recipe is that it's surprisingly easy to make. ...

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Ingredients

  • 1 cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground allspice
  • 4 teaspoons butter
  • 3 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups white sugar
  • 1 cup butter, softened
  • 4 large eggs
  • 1 cup pumpkin puree
  • 1 (8 ounce) container sour cream
  • 2 teaspoons vanilla extract
  • 1 ½ cups confectioners' sugar
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon salt
  • 2 tablespoons pumpkin puree
  • 2 tablespoons milk, or as needed
  • 1 teaspoon butter, melted
  • ¼ teaspoon vanilla extract

Information

  • Prep Time: 20 mins
  • Cook Time: 55 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr 45 mins
  • Servings: 12
  • Yield: 1 Bundt cake

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12-cup fluted tube pan (such as Bundt).
  • Combine brown sugar, cinnamon, and allspice in a bowl. Cut in butter until streusel is crumbly.
  • Combine flour, cinnamon, baking soda, and salt in a medium bowl.
  • Cream together sugar and butter using an electric mixer in a separate large bowl. Slowly add eggs while continuing to beat. Add pumpkin, sour cream, and vanilla extract and mix well. Gradually add flour mixture and beat into batter.
  • Spoon 1/2 of the batter into the prepared pan. Sprinkle streusel over batter, avoiding sides of the pan. Top with remaining batter.
  • Bake in the preheated oven until a knife inserted in the center comes out clean, 55 to 60 minutes. Let cake cool for 30 minutes in the pan; invert onto a wire rack to finish cooling.
  • While cake continues to cool, combine confectioners' sugar, cinnamon, and salt in a medium bowl. Combine pumpkin, milk, melted butter, and vanilla extract in a separate bowl. Add pumpkin mixture to sugar mixture using a wire whisk. Add more milk until glaze reaches desired consistency, being careful to not make it too thin, as a thick glaze will drizzle nicely also.
  • Drizzle glaze over cooled cake.

    • Nutrition

    603 cal.

    • Total Fat: 23g
    • Saturated Fat: 14g
    • Cholesterol: 116mg
    • Sodium: 645mg
    • Total Carbohydrate: 95g
    • Dietary Fiber: 2g
    • Total Sugars: 68g
    • Protein: 7g
    • Vitamin C: 1mg
    • Calcium: 77mg
    • Iron: 2mg
    • Potassium: 171mg

    Categories

    Cake recipes
    Dessert recipes
    Pumpkin recipes
    Sour cream recipes
    Glaze recipes