~ Sour Cream Pumpkin Cake ~

Cassie *


Easy & delicious, what more could one ask for?



☆☆☆☆☆ 0 votes

1 cake
20 Min
50 Min


  • Yellow
    cake mix - reserve 2 tablespoons
  • 4
  • 1 c
    sour cream
  • 1 1/4 c
    canned pumpkin
  • 1/4 c
    each- water & sugar
  • 1 tsp
    cinnamon -divided
  • 1/2 tsp
  • 2 Tbsp
    brown sugar
  • 1/2 c
    chopped walnuts divided or more if choose

How to Make ~ Sour Cream Pumpkin Cake ~


  1. Preheat oven 350 degrees. Spray a bundt cake pan with Bakers Joy or grease and flour.

    In a large bowl, add cake mix minus the 2 tablespoons of cake mix, eggs, pumpkin, sour cream, sugar, water, allspice and 1/2 tsp cinnamon.

    Mix with beater for 1 minute med speed and 2 additional minutes high speed.

    Spread evenly into prepared pan.

    In a small bowl mix brown sugar, remainder of spice, 1/2 the nuts and reserved cake mix. Sprinkle evenly over cake. Bake for 45 - 50 minutes until pick comes out clean.

    Cool for 5 minutes, then with a plate over the cake pan, remove cake to plate. Cool and serve.
  2. So moist and delicious. Mine didn’t last a day.

Printable Recipe Card

About ~ Sour Cream Pumpkin Cake ~

Course/Dish: Cakes
Main Ingredient: Vegetable
Regional Style: American
Hashtag: #easy

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