Sour Cream-Pumpkin Bundt Cake with Pumpkin Glaze

This tender sour cream-pumpkin Bundt cake features a crunchy brown sugar streusel on the bottom and a spiced pumpkin glaze on top for a cozy fall dessert.

• 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

Drizzle glaze over cooled cake.

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

Make streusel: Combine brown sugar, cinnamon, and allspice in a medium bowl. Cut in butter until crumbly. Set aside.

Step 4

Make cake: Combine flour, cinnamon, baking soda, and salt in a medium bowl. Set aside.

Step 5

Beat together sugar and butter in a large bowl with an electric mixer until light and fluffy. Slowly add eggs while continuing to beat. Add pumpkin, sour cream, and vanilla; mix well. Beat in flour mixture gradually until incorporated.

Step 6

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

Step 7

Bake in the preheated oven until a knife inserted into the center comes out clean, 55 to 60 minutes. Let cool in the pan for 30 minutes, then invert cake onto a wire rack to finish cooling.

Step 8

While cake cools, make glaze: Combine confectioners' sugar, cinnamon, and salt in a medium bowl. Mix together pumpkin, milk, melted butter, and vanilla in a small bowl until smooth; whisk into sugar mixture until well combined. Add more milk until glaze reaches desired consistency.