SOUR CREAM PUMPKIN BUNDT CAKE

Name: SOUR CREAM PUMPKIN BUNDT CAKE
Prep time: 12 min
Cook time: 55 min
Total time: 1 h 7 min
Cuisine: American
Ingredients: 1/2 cup packed brown sugar; 1 teaspoon ground cinnamon; 1/4 teaspoon ground allspice; 2 teaspoons butter; 3 cups all-purpose flour; 1 tablespoon ground cinnamon; 2 teaspoons baking soda; 1 teaspoon salt; 2 cups granulated sugar; 1 cup (2 sticks) butter, softened; 4 large eggs; 1 cup LIBBY’S® 100% Pure Pumpkin; 1 container (8 oz.) sour cream; 2 teaspoons vanilla extract; 1 1/2 cups sifted powdered sugar; 2 to 3 tablespoons orange juice or milk

7 steps

Prep:12minCook:55min

“A surprise filling of brown sugar streusel makes this pumpkin-flavored cake a special treat. Save a bit of icing for drizzling over each serving of this wonderful cake!” ~ unknown Estimated Times: Preparation – 12 minutes; Cooking – 55 minutes. Yields 12 to 16 servings.

Updated at: Thu, 17 Aug 2023 11:29:25 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories548.6 kcal (27%)

Total Fat21.5 g (31%)

Carbs84.6 g (33%)

Sugars58.4 g (65%)

Protein6.2 g (12%)

Sodium363.4 mg (18%)

Fiber2 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

Instructions

STREUSEL:

Step 1

COMBINE brown sugar, cinnamon and allspice in small bowl. Cut in butter with pastry blender or two knives until mixture is crumbly

CAKE:

Step 2

PREHEAT oven to 350°F. Grease and flour 12-cup Bundt pan.

Step 3

COMBINE flour, cinnamon, baking soda and salt in medium bowl. Beat granulated sugar and butter in large mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin, sour cream and vanilla extract; mix well. Gradually beat in flour mixture.

Step 4

TO ASSEMBLE: SPOON half of batter into prepared pan. Sprinkle Streusel over batter, not allowing Streusel to touch sides of pan. Top with remaining batter.

Step 5

Make sure batter layer touches edges of pan.

Step 6

BAKE for 55 to 60 minutes or until wooden pick inserted in cake comes out clean. Cool for 30 minutes in pan on wire rack. Invert onto wire rack to cool completely. Drizzle with Glaze.