Sour Cream Pumpkin Bundt Cake

So often during this time of year we are asked to bring goodies to gatherings, and many times we fall into the same pattern of, "Oh, well I usually bring this so that'll work just fine." In effort to give you a new idea of what to make to take, here is a really good cake recipe that is easy and travels well. Plus, it's from scratch, which I rarely try but found to be so easy!

Sour Cream Pumpkin Bundt Cake

Streusel:
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 teaspoons butter or margarine

Cake:
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 or margarine, softened
4 large eggs
1 cup (8 oz can) pumpkin
1 cup (8 oz container) sour cream
2 teaspoons vanilla extract

Glaze:
1 1/2 cups sifted powdered sugar
2 to 3 tablespoons orange juice or milk

16 servings

Preheat oven to 350 degrees F.
Grease and flour 12-cup Bundt pan.

For streusel: Combine brown sugar, cinnamon, and allspice in small bowl. Cut in butter with pastry blender or 2 knives until mixture is crumbly.

For cake: 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.

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. Make sure batter layer touches edge of pan.

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.

For glaze: Combine sifted powdered sugar and orange juice or milk in small bowl; stir until smooth.


Like I said, this recipe was super easy to make. I brought this cake to my in-laws' Thanksgiving get-together and people certainly seemed to like it. I don't normally like pumpkin desserts that much, but this one sure was tasty! Hope you enjoy! Oh, and I got this recipe from my mom who seems to have gotten it out of the Grand Rapids Press or some other newspaper.