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Sour Cream Pumpkin Bundt Cake
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
105 minutes
Delicious pumpkin Bundt cake with a sweet brown sugar swirl. Top with vanilla or cream cheese glaze for perfection.
Ingredients:
  • 0.75 cup firmly packed dark brown sugar
  • 2 tablespoons unsalted butter, softened
  • 3.5 teaspoons pumpkin pie spice, divided
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 0.75 teaspoon salt
  • 1.5 cups white sugar
  • 0.75 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
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and generously grease a 10-cup fluted tube pan, like a Bundt® pan.
  • Combine brown sugar, 2 tablespoons of butter, and 1 teaspoon of pumpkin pie spice in a small bowl, blending until it reaches a wet sand consistency. Set aside for later use.
  • In a separate bowl, vigorously mix the flour, 2 1/2 teaspoons pumpkin pie spice, baking powder, baking soda, and salt until fully blended.
  • In a large bowl, cream together 3/4 cup of butter and white sugar until light and fluffy. Beat in eggs one at a time, ensuring each is well mixed. Add pumpkin, sour cream, and vanilla, mixing thoroughly. Gradually add the flour mixture in 3 parts, beating until just combined without overmixing.
  • Spread half of the batter into the prepared pan. Evenly sprinkle brown sugar mixture over the batter. Top with remaining batter and smooth into an even layer.
  • Bake the cake in the preheated oven for about 60 minutes or until a bamboo skewer inserted into the center comes out with a few moist crumbs. Let the cake cool in the pan for 30 minutes, then run a knife around the edges and transfer it to a wire rack to cool completely.

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