This is a lovely moist pumpkin cake that reminds me almost more of a pumpkin loaf than cake. It's not overly sweet at all, but if you want to amp up the sweetness you could certainly increase the sugar or add a lovely glaze at the end, or serve with whipped cream! It's the perfect slice of cake alongside a cup of tea, or call it breakfast bread!

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Recipe Summary test

prep:
20 mins
cook:
50 mins
additional:
15 mins
total:
85 mins
Servings:
12
Yield:
1 Bundt(R) cake
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Ingredients

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

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Generously spray a 9- or 12-cup fluted tube pan (such as Bundt®) with baking spray.

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  • Cream together sugar, butter, and margarine until light and fluffy, scraping down the bottom and sides as needed, about 2 minutes. Add eggs on medium speed, 1 at a time, until well blended. Mix in sour cream, canned pumpkin, and vanilla on medium to high speed just until well blended.

  • Whisk flour, cinnamon, baking soda, and salt together in a separate bowl until blended.

  • Add dry ingredients to the wet ingredients; stir only until just combined. Scrape down the sides and bottom and finish blending everything together by hand with a spatula. Scrape cake batter into the prepared pan and smooth gently with a spatula.

  • Bake in the preheated oven until a skewer inserted into the center of the cake comes out clean, 50 to 55 minutes.

  • Remove from the oven and allow cake to rest for about 15 minutes before carefully inverting onto a cooling rack. Allow to finish cooling before slicing and serving.

Cook's Notes:

You can use all butter instead of 1/2 margarine and 1/2 butter.

For additional sweetness, make a simple glaze and pour over the top while still warm to help it soak in if desired.

Nutrition Facts

453 calories; protein 6.3g; carbohydrates 60.4g; fat 21.2g; cholesterol 90.8mg; sodium 629.1mg. Full Nutrition
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Reviews (1)

Rating: 5 stars
10/08/2021
I followed the recipe for 6 servings and used all butter. It was very cake like with a fine crumb. Certainly didn't need to be any sweeter! It ithwould be a great autumn treat to serve at a get together with the gang, served with a dollop of whipped cream and a sprinkle of allspice along with tea or coffee. Yum!! It's a bit too 'dessert like' for breakfast unless served as part of a brunch. Read More