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I made this for Thankgiving instead of a pumpkin pie and it was a hit....

Suzy T., ALBUQUERQUE, NM on 11/09

Sour Cream Pumpkin Bundt Cake

LIBBYS.^® Only Homemade Tastes This Good.™

Level: Challenging

A surprise filling of brown sugar streusel makes this pumpkin-flavored cake a special treat. Save a bit of icing for drizzling over each serving of this wonderful cake!

Prep: 12 min

Cooking: 55 min

Yields: 12 to 16 servings

Ingredients

STREUSEL
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)

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Directions

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

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

FOR BATTER:
COMBINE 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.

TO ASSEMBLE:
SPOON 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.

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

Remember to follow baking instructions before consuming.

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For nutrition information about LIBBY'S PUMPKIN, click here .

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Recipe Reviews

Suzy T. , ALBUQUERQUE, NM
November 2009

Wonderful!

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!.

Marylou M. , Leonard, MN
August 2009

Beyond wonderful!

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..

Carol H. , Greenacres, FL
August 2009

Sour Cream Pumpkin Bundt Cake

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!.

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NUTRITION FACTS
Amount Per Serving 12 to 16 servings
Serving Size 1/12 of recipe
Calories 550
Calories from Fat. 200
% Daily Value
Total Fat 22g	34%
Saturated Fat 13g	65%
Cholesterol 120mg	40%
Sodium 550mg	23%
Carbohydrates 84g	28%
Dietary Fiber 2g	8%
Sugars 58g
Protein 6g
Vitamin A	60%
Vitamin C	2%
Calcium	6%
Iron	15%
* Percent Daily Values are based on a 2000 calorie diet
*Learn more

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