Sour Cream-Pumpkin Bundt® Cake with Pumpkin Glaze

This tender cake has a crunchy brown sugar streusel on the bottom and a spiced pumpkin glaze on top.

• Preparation Time: 20 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 15 mins
• Calories: 603 Calories

Ingredients

• 2 cups white sugar
• 1 cup butter, softened
• 1 cup packed brown sugar
• 2 teaspoons ground cinnamon
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons baking soda
• 4 large eggs
• 1 tablespoon ground cinnamon
• 1 cup pumpkin puree
• 1 (8 ounce) container sour cream
• 4 teaspoons butter
• 1 teaspoon butter, melted
• 2 tablespoons milk, or as needed
• 2 tablespoons pumpkin puree
• 0.5 teaspoon ground cinnamon
• 0.125 teaspoon salt
• 0.25 teaspoon vanilla extract
• 0.5 teaspoon ground allspice
• 1.5 cups confectioners' sugar

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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

Step 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.

Step 5

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

Step 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.

Step 7

Drizzle glaze over cooled cake.

Step 8

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.