Sour Cream Pumpkin Bundt Cake

Level: Challenging
Prep Time: 12 min
Cook Time: 55 min
Cooling Time:
Yields: 12 to 16 servings


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!


  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 2 teaspoons butter or margarine
  • CAKE
  • 3 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups granulated sugar
  • 1 cup (2 sticks) butter or margarine, softened
  • 4 large eggs
  • 1 cup LIBBY'S® 100% Pure Pumpkin
  • 1 container (8 oz.) sour cream
  • 2 teaspoons vanilla extract
  • GLAZE (recipe below)


PREHEAT oven to 350° F. Grease and flour 12-cup Bundt pan.

brown sugar, cinnamon and allspice in small bowl. Cut in butter with pastry blender or two knives until mixture is crumbly.

flour, cinnamon, baking soda and salt in medium bowl. Beat granulated sugar and butter in large mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin, sour cream and vanilla extract; mix well. Gradually beat in flour mixture.

half of batter into prepared pan. Sprinkle Streusel over batter, not allowing Streusel to touch sides of pan. Top with remaining batter. Make sure batter layer touches edges of pan.

BAKE for 55 to 60 minutes or until wooden pick inserted in cake comes out clean. Cool for 30 minutes in pan on wire rack. Invert onto wire rack to cool completely. Drizzle with Glaze.

1 1/2 cups sifted powdered sugar and 2 to 3 tablespoons orange juice or milk in small bowl; stir until smooth.


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

loved it!

would do this again

by k. krista , torrance, CA on Nov. 2010


love it!

by k. krista , torrance, CA on Nov. 2010

tastes great


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!

A Hit

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.

Beyond wonderful!

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!