A surprise filling of brown sugar streusel makes this Sour Cream Pumpkin Bundt Cake a special treat. Save a bit of icing for drizzling over each serving of this wonderful cake!
by S. Sheila
, Lamesa, TX on Oct. 2011
This cake is wonderful!! I took it to work and everyone fell in love. I will be making this again!
by k. krista
, torrance, CA on Nov. 2010
would do this again
by S. Suzy
, ALBUQUERQUE, NM on Nov. 2009
I made this for Thankgiving instead of a pumpkin pie and it was a hit. I used 1 cup white sugar and 1 cup brown sugar instead of 2 cups granulated sugar, and used a prepared cream cheese icing (microwaved) for the glaze. This cake came out incredibly moist and delicious. This one is a keeper!
by B. Barbara
, on Nov. 2009
The whole family loved the cake. Didn't last long. The only thing is that my cake didn't look as nice.
by M. MaryLou
, Leonard, MN on Aug. 2009
This cake was fabulous. It was beyond moist and flavorful. I did sub out the sour cream and used non fat plain yogurt and added walnuts to the streusel with great results. Will be making this again and again.
Sour Cream Pumpkin Bundt Cake
by C. CAROL
, Greenacres, FL on Aug. 2009
I made this recipe before leaving for work this morning. Since I was short on time, I bumped up the temperature to 375 degrees and only baked 43 minutes. My husband and I just tasted it, and it is REALLY good. Thank you for a great recipe!
Kids Loved it
by W. Wendy
, Elk Mound, WI on Apr. 2009
I made this for my daughters class and they loved it. I also made one for home and it did not last long.
Sour Cream Pumplin Bundt Cake
by R. Robin
, New Market, MD on Dec. 2008
Seariously good cake. I made it for three different parties over the holiday season and everyone who ate it, loved it. I dusted the cake with powdered sugar instead of the glaze. Try it!
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