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Sour Cream Pumpkin Bundt® Cake
Sour Cream Pumpkin Bundt® Cake
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
85 minutes
Deliciously moist pumpkin Bundt® cake with a hint of sweetness. Upgrade with a sweet glaze if desired.
Ingredients:
  • baking spray
  • 0.5 cup margarine, softened
  • 2 cups white sugar
  • 4 large eggs, at room temperature
  • 1 cup sour cream
  • 1 cup canned pumpkin
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 3 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon salt
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and generously coat a 9- or 12-cup fluted tube pan (such as Bundt®) with baking spray.
  • Beat sugar, butter, and margarine until light and fluffy, scraping down sides as needed, for about 2 minutes. Add eggs one at a time on medium speed until well blended. Incorporate sour cream, canned pumpkin, and vanilla on medium to high speed until well combined.
  • Combine flour, cinnamon, baking soda, and salt in a separate bowl and whisk until evenly mixed.
  • Combine the dry ingredients with the wet ingredients until just mixed. Use a spatula to scrape down the sides and bottom of the bowl, then blend everything together by hand. Pour the cake batter into the prepared pan and smooth it gently with a spatula.
  • Bake until a skewer comes out clean when inserted into the center of the cake, about 50-55 minutes in the preheated oven.
  • Take the cake out of the oven and let it rest for roughly 15 minutes before gently flipping it onto a cooling rack. Let it cool completely before slicing and serving.

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