Pumpkin Sour Cream Bundt Cake

4.54 from 13 votes

Pumpkin Sour Cream Bundt Cake

This Pumpkin Bundt Cake is perfect for fall. It's a moist, tender Bundt cake with a brown sugar streusel filling that's easy to make!

Prep Time30

Cook Time50

Course: Coffee cake

Keyword: baking, cake, Dessert, food, recipe

Servings:

Calories: 481kcal

Author: Melissa Griffiths

Ingredients

Streusel filling

½ cup packed brown sugar
1 teaspoon ground cinnamon
¼ teaspoon pumpkin pie spice*
1 tablespoon unsalted butter melted

Cake

3 cups all-purpose flour
1 teaspoon pumpkin pie spice*
2 teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
2 cups granulated sugar
1 cup 2 sticks unsalted butter, softened
3 large eggs
1 cup pure pumpkin puree
1 cup sour cream I used light
2 teaspoons pure vanilla extract

Cinnamon drizzle

⅔ cup cinnamon chips
1 ½ teaspoons shortening do not use butter, margarine, spread or oil

Instructions

Preheat oven to 350 degrees. Grease and flour a 12 cup bundt pan. (I used cooking spray with flour.)
Combine streusel ingredients in a small bowl. Mix until mixture is crumbly. Set aside.
Combine flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt in a bowl. Beat sugar and butter in mixing bowl until light and fluffy. Add eggs, one at a time, beating well after each one. Add pumpkin, sour cream and vanilla, and mix well. Gradually beat in flour mixture.
Spoon half of batter into pan. Sprinkle streusel over batter, keeping it in the middle of the pan (don't allow it to touch sides). Top with remaining batter. Make sure batter layer touches edges of pan (batter will be thick!).
Bake for 50-60 minutes or until toothpick comes out of middle of cake clean. Cool for 30 minutes in pan on wire rack. Invert onto rack to cool completely.
Melt cinnamon chips and shortening in microwave on high for 1 minute; stir until chips are melted and mixture is smooth. Drizzle over cooled cake.

Notes

*Pumpkin Pie Spice substitute: ½ teaspoon ground cinnamon plus ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg and ⅛ teaspoon ground cloves for 1 teaspoon pumpkin pie spice.

Nutrition