Sour Cream Pumpkin Bundt Cake

Sour Cream Pumpkin Bundt Cake

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Kimi Gaines

By
@kimijo

I made this cake and took it to a Church Youth Bake Sale and sold it by the slice. It was a big hit.

Rating:

★★★★★ 3 votes

Comments:
Serves:
8-10
Prep:
15 Min
Cook:
1 Hr 15 Min

Ingredients

  • 3 c
    all-purpose flour
  • 1 Tbsp
    ground cinnamon
  • 2 tsp
    baking soda
  • 1 tsp
    salt
  • 2 c
    granulated sugar
  • 1 c
    butter (softened)
  • 4 large
    eggs
  • 1 c
    pumpkin (not pie mix)
  • 1 c
    sour cream
  • 2 tsp
    vanilla extract
  • STREUSEL

  • 1/2 c
    packed brown sugar
  • 1 tsp
    ground cinnamon
  • 1/4 tsp
    ground allspice
  • 2 tsp
    butter

How to Make Sour Cream Pumpkin Bundt Cake

Step-by-Step

  1. Pre-heat oven to 350F. Grease and flour 12-cup Bundt pan. Bake for 1 hr and then check cake to see if done. If not, continue to cook an additional 5 minutes.
  2. Combine flour, cinnamon, baking soda and salt in medium bowl. Beat sugar and butter in large mixer bowl until light and fluffy. Add eggs one at atime, beating well after each addition. Add pumpkin, sour cream and vanilla extract. Gradually beat in flour mixture.
  3. Streusel topping: Combine all ingredients and cut in the butter with 2 knives making a crumbly mixture.
  4. To assemble spoon 1/2 the batter into prepared pan. Sprinkle the streusel mixture on top and then remainder of batter on top.
  5. Dust with Powdered Sugar or serve with Whipped Topping.

Printable Recipe Card

About Sour Cream Pumpkin Bundt Cake

Course/Dish: Cakes
Other Tag: Quick & Easy



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