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!



Original recipe yields 12 servings
The ingredient list now reflects the servings specified


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

  • 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