Sour Cream-Pumpkin Bundt Cake with Pumpkin Glaze

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!

Prep Time:
20 mins
Cook Time:
55 mins
Additional Time:
30 mins
Total Time:
1 hrs 45 mins
1 Bundt cake



  • 1 cup packed brown sugar

  • 2 teaspoons ground cinnamon

  • ½ teaspoon ground allspice

  • 4 teaspoons butter


  • 3 cups all-purpose flour

  • 1 tablespoon ground cinnamon

  • 2 teaspoons baking soda

  • 1 teaspoon salt

  • 2 cups white sugar

  • 1 cup butter, softened

  • 4 large eggs

  • 1 cup pumpkin puree

  • 1 (8 ounce) container sour cream

  • 2 teaspoons vanilla extract


  • 1 ½ cups confectioners' sugar

  • ½ teaspoon ground cinnamon

  • teaspoon salt

  • 2 tablespoons pumpkin puree

  • 2 tablespoons milk, or as needed

  • 1 teaspoon butter, melted

  • ¼ teaspoon vanilla extract


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

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

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

  4. 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.

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

  6. 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.

  7. 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.

  8. 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 (per serving)

603 Calories
23g Fat
95g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 603
% Daily Value *
Total Fat 23g 30%
Saturated Fat 14g 70%
Cholesterol 116mg 39%
Sodium 645mg 28%
Total Carbohydrate 95g 34%
Dietary Fiber 2g 8%
Total Sugars 68g
Protein 7g
Vitamin C 1mg 6%
Calcium 77mg 6%
Iron 2mg 13%
Potassium 171mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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