Sour Cream-Pumpkin Bundt® Cake with Pumpkin Glaze

Sour Cream-Pumpkin Bundt® Cake with Pumpkin Glaze

This is a composite of several similar recipes for a sour cream-pumpkin Bundt cake with pumpkin glaze that is good for family dessert or gifting. Sure to please!

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

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
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.
Step 8
Drizzle glaze over cooled cake.
Sour Cream-Pumpkin Bundt® Cake with Pumpkin Glaze

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
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon salt
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 4 large eggs
  • ½ teaspoon ground allspice
  • 1 ½ cups confectioners' sugar
  • ¼ teaspoon vanilla extract
  • 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

Categories

Similar Recipes You May Like

Easy Polar Bear Cupcakes

Easy Polar Bear Cupcakes

Grilled Golden Pompano with Sweet Potatoes

Grilled Golden Pompano with Sweet Potatoes

Bacon and Parmesan Brussels Sprouts with Black Garlic

Bacon and Parmesan Brussels Sprouts with Black Garlic

Chef John's Hot and Sour Soup

Chef John's Hot and Sour Soup

Air Fryer Orange-Cranberry Butternut Squash with Ginger

Air Fryer Orange-Cranberry Butternut Squash with Ginger

Pear Tart with Shortbread Crust

Pear Tart with Shortbread Crust

Chocolate Brownie Cake

Chocolate Brownie Cake

Blueberry Upside-Down Mini Cakes

Blueberry Upside-Down Mini Cakes