Sour Cream-Pumpkin Bundt® Cake with Pumpkin Glaze recipe

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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

Nutrition Info

602.5 calories
carbohydrate: 94.7 g
cholesterol: 115.7 mg
fat: 23.1 g
fiber: 2.1 g
protein: 6.5 g
saturatedFat: 13.9 g
servingSize: -
sodium: 644.7 mg
sugar: 67.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12-cup fluted tube pan (such as Bundt®).

  2. Combine brown sugar, cinnamon, and allspice in a bowl. Cut in butter until streusel is crumbly.

  3. Combine flour, cinnamon, baking soda, and salt in a medium bowl.

  4. 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.

  5. Spoon 1/2 of the batter into the prepared pan. Sprinkle streusel over batter, avoiding sides of the pan. Top with remaining batter.

  6. 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.

  7. 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.

  8. Drizzle glaze over cooled cake.

Recipe Yield

1 tube cake

Recipe Note

This is a composite of several similar recipes for a sour cream-pumpkin Bundt cake with pumpkin glaze that is good for family dessert or gifting. Sure to please!

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