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!

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Streusel:
Cake:
Glaze:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12-cup fluted tube pan (such as Bundt®).

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  • Combine brown sugar, cinnamon, and allspice in a bowl. Cut in butter until streusel is crumbly.

  • Combine flour, cinnamon, baking soda, and salt in a medium bowl.

  • 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.

  • Spoon 1/2 of the batter into the prepared pan. Sprinkle streusel over batter, avoiding sides of the pan. Top with remaining batter.

  • 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.

  • 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.

  • Drizzle glaze over cooled cake.

Cook's Note:

You can use an egg substitute in place of eggs, margarine instead of butter, and reduced-fat sour cream instead of regular, if desired.

Nutrition Facts

603 calories; 23.1 g total fat; 116 mg cholesterol; 645 mg sodium. 94.7 g carbohydrates; 6.5 g protein; Full Nutrition