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Sour Cream Pumpkin Bundt Cake

Sour Cream Pumpkin Bundt Cake
Makes:
12 to 16 servings
Prep Time:
12
minutes
Total Time:
67
minutes
based on
554 reviews
A surprise filling of brown sugar streusel makes this Sour Cream Pumpkin Bundt Cake a special treat. Save a bit of icing for drizzling over each serving of this wonderful cake!

In this recipe:


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Ingredients:

  • STREUSEL
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 2 teaspoons butter or margarine
  • CAKE
  • 3 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups granulated sugar
  • 1 cup (2 sticks) butter or margarine, softened
  • 4 large eggs
  • 1 cup LIBBY'S® 100% Pure Pumpkin 15 oz.
  • 1 container (8 oz.) sour cream
  • 2 teaspoons vanilla extract
  • GLAZE (recipe below)

Directions:

PREHEAT oven to 350° F. Grease and flour 12-cup Bundt pan.

FOR STREUSEL:
COMBINE
brown sugar, cinnamon and allspice in small bowl. Cut in butter with pastry blender or two knives until mixture is crumbly.

FOR BATTER:
COMBINE
flour, cinnamon, baking soda and salt in medium bowl. Beat granulated sugar and butter in large mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin, sour cream and vanilla extract; mix well. Gradually beat in flour mixture.

TO ASSEMBLE:
SPOON
half of batter into prepared pan. Sprinkle Streusel over batter, not allowing Streusel to touch sides of pan. Top with remaining batter. Make sure batter layer touches edges of pan.

BAKE for 55 to 60 minutes or until wooden pick inserted in cake comes out clean. Cool for 30 minutes in pan on wire rack. Invert onto wire rack to cool completely. Drizzle with Glaze.

FOR GLAZE:
COMBINE
1 1/2 cups sifted powdered sugar and 2 to 3 tablespoons orange juice or milk in small bowl; stir until smooth.


Reviews:

Review This Recipe
  •  Star(s)

    WOW

    Sheila Krohn from Lamesa, TX

    This cake is wonderful!! I took it to work and everyone fell in love. I will be making this again!

  •  Star(s)

    great!

    krista cornett from torrance, CA

    loved it!

  •  Star(s)

    would do this again

    krista cornett from torrance, CA

    great

  •  Star(s)

    love it!

    krista cornett from torrance, CA

    tastes great

  •  Star(s)

    Wonderful!

    Suzy Tonkinson from ALBUQUERQUE, NM

    I made this for Thankgiving instead of a pumpkin pie and it was a hit. I used 1 cup white sugar and 1 cup brown sugar instead of 2 cups granulated sugar, and used a prepared cream cheese icing (microwaved) for the glaze. This cake came out incredibly moist and delicious. This one is a keeper!

  •  Star(s)

    A Hit

    Barbara Wilimczyk from

    The whole family loved the cake. Didn't last long. The only thing is that my cake didn't look as nice.

  •  Star(s)

    Beyond wonderful!

    MaryLou Mattana from Leonard, MN

    This cake was fabulous. It was beyond moist and flavorful. I did sub out the sour cream and used non fat plain yogurt and added walnuts to the streusel with great results. Will be making this again and again.

  •  Star(s)

    Sour Cream Pumpkin Bundt Cake

    CAROL HAMMOND from Greenacres, FL

    I made this recipe before leaving for work this morning. Since I was short on time, I bumped up the temperature to 375 degrees and only baked 43 minutes. My husband and I just tasted it, and it is REALLY good. Thank you for a great recipe!

  •  Star(s)

    Kids Loved it

    Wendy Barreto from Elk Mound, WI

    I made this for my daughters class and they loved it. I also made one for home and it did not last long.

  •  Star(s)

    Sour Cream Pumplin Bundt Cake

    Robin Russe from New Market, MD

    Seariously good cake. I made it for three different parties over the holiday season and everyone who ate it, loved it. I dusted the cake with powdered sugar instead of the glaze. Try it!

  •  Star(s)

    sweet surprise

    SJ Carpenter from BECKLEY, WV

    A delightful surprising twist on autumnal dessert, the streusel center of this moist, flavorful cake makes it a winner for any occasion. It can be served at room temp for dessert or warmed slightly in the microwave for a tempting breakfast treat. The addition of the tangy orange flavor in the glaze makes all the flavors "pop". Don't be intimidated by the level of cooking expertise indicated, it is much simpler to create than you think ! Once baked, it will quickly become a family favorite !

  •  Star(s)

    Great for the Holidays

    Vickie Hart from JACKSONVILLE, FL

    Very tasty and moist. Excellent to serve at Holiday gatherings.

  •  Star(s)

    Delicious

    Chris Vincent from Rochester, NY

    This cake is so good! My friends and I had a game party last weekend and I served this cake as one of the desserts. It was one of the best cakes ever! It is so moist and flavorful... I will definitely add this to my permanent recipe file.

  •  Star(s)

    A yearly Favorite

    Suzanna Frizzell from Howe, OK

    Ever since finding this recipe I have had to make this cake for my little cousin on his birthday, which is this Saturday. Not only does he love this cake, but our friends and family do as well, I have even given this recipe to some friends of mine.

  •  Star(s)

    Great Fall Treat!!

    D OPPENHEISER from Flint, MI

    I made the Sour Cream Pumpkin Bundt Cake for our annual Fall camping trip. It was enjoyed by everyone, including my 8 year old nephew. The cake was easy to make. It will definitely be something that I will make again.

  •  Star(s)

    Great Cake

    Elaine Hoffert from Euclid, OH

    This is a very good recipe. I did change a few things. I baked it in an angle food pan and increased the time to 70 min. ( My bundt pans are only 10 cups not the 12 cups you need.)I also replaced half of the sugar with Splenda since I am diabetic. It still turned out great. Keep up the good work with your recipes.

  •  Star(s)

    Great with coffee

    Penny Cobb from BAILEY, NC

    I made this for a cake auction but didn't have time to finish it so we kept it at home. So glad I did, moist and tasty. It didn't look like the picture but my family enjoyed it anyway.

  •  Star(s)

    Holiday Hit!

    Michelle McAulay from BELLE FOURCHE, SD

    I made this cake for Thanksgiving, and it was a big hit! I used half splenda, skim milk and light sour cream to cut calories and fat a bit. Very yummy cake!

  •  Star(s)

    Coffee companion

    Amber Daskaleas from BELTON, MO

    This cake turned out wonderfully and was rather easy. I didn't put enough batter down to keep the streusel filling in the middle, so I ended up with a streusel topping. Although it looks different, it is still delicious!

  •  Star(s)

    moist and delicish

    Jean Rhyner from WATERTOWN, CT

    This is one very moist and flavorful cake. Esasy to make and full of wow. My kids loved it sand their friends definitely a keeper!!

  •  Star(s)

    Fall is Here!

    ELAINE CANELL from BALLSTON SPA, NY

    I tried this recipe for a working breakfast get together at work and everyone has asked for the recipe, it was so moist and not to sweet but a great way to celebrate Fall.

  •  Star(s)

    sour cream pumpkin bundt cake

    roxy reynolds from vinton, VA

    i have been making this recipe for about 5 yrs now. i first found it on a german recipe website. it is a big hit at my childrens high school foreign language banquet and even class parties. i have never brought home left overs, only a dirty cake dish.. lol i personally don't find this recipe to be challenging but rather easy. basically if you like spice cake your gonna love this one too... yyuuuummmmmmmmmm!!!!!!!!!!!!

  •  Star(s)

    winner

    Tammy Winter from HERSHEY, PA

    made this great cake for an office meeting, the office went nuts over it. I made three more that week as request from people who tried it. Easy and really moist. love it.

  •  Star(s)

    Sour Cream Pumpkin Bundt Cake

    Tota Shultz from Brunswick, MD

    It was a hit and I will make it again in the future. I make this for a potluck dinner and everybody love it and ask for the recipe and my serve plate was clean in just a second.

  •  Star(s)

    Incredible

    Mary Bodner from NORTH ATTLEBORO, MA

    This is one of the best bundt cakes I have ever had!! I took it to a pot luck at work and received many compliments on it!

  •  Star(s)

    A Great Tasting Cake

    Waneta Harris from

    I baked this yummy cake yesterday and it is so tasty. My husband was the first one to try it and he is not much of a cake person. He said it was really good. I am sure this is going to be a cake that is baked a lot in my kitchen. I love anything made with pumpkin and this cake is super delicious

  •  Star(s)

    Excellent taste easy to make

    Cathleen Doble from COLUSA, CA

    I have been looking for new recipes for my family and decided to try this one because of the pumpkin. My family enjoyed it so much that I have made it a couple of times over the last couple of weeks. They have already asked what is next. Fabulous recipes. Thanks

  •  Star(s)

    everyone loved it

    jackie lott from LARGO, FL

    This cake was a big hit, everyone loved it. I was even asked for the recipe. I would not hesitate to make this one again.

  •  Star(s)

    Interesting

    Bonnie ONeil from FORT WAYNE, IN

    I went to make this cake and I found out that I had no pumpkin and all spice so I used sweet potatoes and pumpkin pie spice in their place. It was very good. My daughter loved it so much that she took it home with her. She said that this comes in second place of my peach cobbler. I had one piece of it, so I will have to make it again. Thank you

  •  Star(s)

    My cooking club loved it!

    NICOLE NARSING from WARNER ROBINS, GA

    This was not difficult to make and very tasty. I brought it to my cooking club's pumpkin day and it was very well liked. My whole family enjoyed it (4 boys ranging from 1-10) and have asked to have it again sometime. I would recommend it for pumpkin lovers. I used Libby's canned pumpkin as the recipe stated.

  •  Star(s)

    Sour Cream Pumpkin Bundt Cake

    Barb Olson-Teates from MOHAWK, MI

    This isn't as hard as it is rated. Very good. Moist. Didn't stand a chance with my pumpkin eaters.

  •  Star(s)

    Pumpkin Bundt cake

    Susan Fay from PITTSBURGH, PA

    Is cake is heavenly and easy to make. A big hit with the family,

  •  Star(s)

    Excellent

    Judy Peterson from Two Harbors, MN

    Easy to make, easy to eat! A real winner. My family and extended family loved this cake.

  •  Star(s)

    Big Hit

    ANNETTE ANDERSON from SAN ANTONIO, TX

    I made this for a Birthday girl at work, and it was a huge success. Delicious!

  •  Star(s)

    Simply Divine

    Deborah Coster from BLOOMINGTON, IN

    I made this cake for my Mother's 72nd birthday - everyone loved it and I gave the recipe to my sister-in-law and two aunts. Definitely divine!

  •  Star(s)

    Sour Cream Pumpkin Bundt Cake

    Kelly Kent from Lancaster, CA

    I made this cake to try before the holidays and my husband devoured it. I think it was even better as a breakfast cake in place of coffee cake!

  •  Star(s)

    More like Pumpkin Bread

    Shannon McAllister from FREMONT, CA

    Although the cake turned out moist, it had a texture more like a bread & the taste was rather blah. Maybe I should have doubled the streusel. It didn't really look like the picture. Lots less filling in the center. I think I would also use o.j. for the glaze if I made it again.

  •  Star(s)

    sour cream pumpkin bundt cake

    WENDY FARNSWORTH from BRAMPTON, ON

    This is a very simple recipe to make and very delicious. Made it several times and everyone really enjoys it since it doesn't last very long.

  •  Star(s)

    Good, not great

    jodi eisner from LIVINGSTON, NJ

    I had high expectations for this cake...we liked it, but no one loved it. We would prefer a stronger pumpkin flavor, or perhaps less cinnamon in the batter, which overpowered all the other flavors.

  •  Star(s)

    Yummy Pumpkin Bundt Cake

    Becky Edwards from RAMSEY, MN

    I made this for New Year's and everyone loved it. I have given the recipe out to several people who 'had to have it' and they are still talking about how good this cake is. It is one of our favorites and will be made at our house over and over again.

  •  Star(s)

    Yummy Pumpkin Bundt Cake

    Becky Edwards from RAMSEY, MN

    I made this for New Year's and everyone loved it. I have given the recipe out to several people who 'had to have it' and they are still talking about how good this cake is. It is one of our favorites and will be made at our house over and over again.

  •  Star(s)

    Very Moist and Delicious!

    CHERYL PETERSEN from ELBOW LAKE, MN

    This recipe was so fun to make. The added bonus of the streusel in the middle just added to the tastiness of this cake. This was a New Year's treat for our family - it was gone that day!

  •  Star(s)

    yummy

    Cristin Perry from VANCOUVER, WA

    This recipe was so good. I made it for a family christmas get together and everyone raved! It was very easy to make even though it was rated to be difficult.

  •  Star(s)

    Sour Cream Pumpkin Bundt Cake

    Tammy Krimm from TRINITY, NC

    This cake is delicious. I made it for a teachers dessert day without trying it out first. And it was a great hit. It's another great recipe that if you don't like pumpkin you should try this. You can't taste the pumpkin.

  •  Star(s)

    sour cream pumpkin bundt cake

    Colleen Cross from CHARLES CITY, IA

    This is an excellent recipe..Served it at a neighborhood board meeting and everyone raved. Filling is a little tricky but once you have made the cake and know what is needed it will become less so. Is very moist. Pumpkin is not overwhelming.

  •  Star(s)

    Sour Cream Pumpkin Bundt Cake

    Pat Williams from RENTON, WA

    GREAT!!!! I will make this cake often. It wasn't a difficult cake to make, but looked and tasted like I had spent a lot of time on it. A real crowd pleaser.

  •  Star(s)

    Delish

    Joseph McGuire from HAMBURG, NY

    Cake was delicious and moist. Not quite as attractive from an angel food pan. I might try as two loaves next time. Has anyone tried that?

  •  Star(s)

    Yummy Cake

    jameel nahar from Iowa City, IA

    I made this for Thanksgiving and got rave reviews. My husband loved it and felt that with the brown sugar streusel in the cake, the icing on top was unneeded. This was also a fun cake to bake. The taste reminds me of carrot cake, but it is more dense.

  •  Star(s)

    no crumbs left!

    Maria Elvira Ruiz from HERNDON, VA

    This was my 1st time baking something with pumpkin. I took it to a dinner party and there where no cumbs left!. Everybody took seconds. Also, I didn't find it challenging at all.

  •  Star(s)

    GREAT AND NOT SO HARD!

    Kristina Angel from Miami, FL

    This was wonderful. Super moist, very light, excellent. And it wasn't complicated AT ALL. I'm making it again tonight!

Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

  • Calories: 550
  • Calories from Fat: 200
  • Total Fat: 22g (34% of DV)
  • Saturated Fat: 13g (65% of DV)
  • Cholesterol: 120mg (40% of DV)
  • Sodium: 550mg (23% of DV)
  • Carbohydrates: 84g (28% of DV)
  • Dietary Fiber: 2g (8% of DV)
  • Sugars: 58g
  • Protein: 6g
  • Vitamin A: 60% of DV
  • Vitamin C: 2% of DV
  • Calcium: 6% of DV
  • Iron: 15% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Sour Cream Pumpkin Bundt Cake

Ingredients

  • STREUSEL
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 2 teaspoons butter or margarine
  • CAKE
  • 3 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups granulated sugar
  • 1 cup (2 sticks) butter or margarine, softened
  • 4 large eggs
  • 1 cup LIBBY'S® 100% Pure Pumpkin 15 oz.
  • 1 container (8 oz.) sour cream
  • 2 teaspoons vanilla extract
  • GLAZE (recipe below)

 

Directions

PREHEAT oven to 350° F. Grease and flour 12-cup Bundt pan.

FOR STREUSEL:
COMBINE
brown sugar, cinnamon and allspice in small bowl. Cut in butter with pastry blender or two knives until mixture is crumbly.

FOR BATTER:
COMBINE
flour, cinnamon, baking soda and salt in medium bowl. Beat granulated sugar and butter in large mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin, sour cream and vanilla extract; mix well. Gradually beat in flour mixture.

TO ASSEMBLE:
SPOON
half of batter into prepared pan. Sprinkle Streusel over batter, not allowing Streusel to touch sides of pan. Top with remaining batter. Make sure batter layer touches edges of pan.

BAKE for 55 to 60 minutes or until wooden pick inserted in cake comes out clean. Cool for 30 minutes in pan on wire rack. Invert onto wire rack to cool completely. Drizzle with Glaze.

FOR GLAZE:
COMBINE
1 1/2 cups sifted powdered sugar and 2 to 3 tablespoons orange juice or milk in small bowl; stir until smooth.

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