Sour Cream Pumpkin Bundt Cake

An easy pumpkin Bundt® cake with a brown sugar swirl. The cake is great on its own, but a simple vanilla or cream cheese glaze would be a welcome addition.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 464 Calories

Ingredients

• 1 teaspoon baking soda
• ¾ cup unsalted butter, softened
• 2 teaspoons vanilla extract
• 1 ½ cups white sugar
• ¾ teaspoon salt
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 2 tablespoons unsalted butter, softened
• 2 cups canned pumpkin puree
• 1 cup sour cream, at room temperature
• 4 large eggs, at room temperature
• ¾ cup firmly packed dark brown sugar
• 3 ½ teaspoons pumpkin pie spice, divided

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-cup fluted tube pan, such as Bundt®.

Step 2

Mix together brown sugar, 2 tablespoons butter, and 1 teaspoon pumpkin pie spice in a small bowl until mixture resembles wet sand. Set aside.

Step 3

Whisk together flour, remaining 2 1/2 teaspoons pumpkin pie spice, baking powder, baking soda, and salt until thoroughly combined in a second bowl.

Step 4

Cream white sugar and 3/4 cup butter until light and fluffy in a third, large bowl. Beat in eggs, 1 at a time, mixing well after each addition. Mix in pumpkin, sour cream, and vanilla until thoroughly combined. Add flour mixture in 3 additions, beating after each addition until just combined and taking care not to overmix.

Step 5

Pour 1/2 of the batter into the prepared pan. Sprinkle brown sugar mixture evenly over batter. Pour in remaining batter and smooth into an even layer.

Step 6

Place pan into the preheated oven and bake until a bamboo skewer inserted into the center of the cake comes out with a few moist crumbs, about 60 minutes. Allow cake to cool in pan 30 minutes before gently running a knife around the edges to loosen, and remove to a wire rack to cool completely.