Sour Cream Pumpkin Bundt Cake

Quick and easy, and perfect for cozy fall weather. I love love pumpkin bread and cakes - they are delicious as a snack, or warm them a little and add some whipped cream or vanilla ice cream for a more decadent treat. 

This cake reminds me more of a quick bread in texture and it didn't last long at my house! 

Sour Cream Pumpkin Bundt Cake

1 cup butter, softened (I used half margarine, half butter)
2 cups sugar
4 large eggs, room temperature
1 cup sour cream
1 cup canned pumpkin
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon salt

  1. Preheat the oven to 350 degrees.
  2. Cream together the softened butter with the sugar until light and fluffy, a couple minutes (scrape down the bottom and sides as needed).
  3. Incorporate the eggs on medium speed, one at a time, until well blended. Add in the sour cream, canned pumpkin, and vanilla extract. Blend on medium to high speed just until well blended.
  4. In a separate bowl, combine the dry ingredients: flour, cinnamon, baking soda, and salt. Whisk to blend. 
  5. On low speed, add in the dry ingredients to the wet and stir only until just combined. Scrape down the sides and bottom and finish blending everything together by hand with a spatula. 
  6. Spray a 9 or 12-cup bundt pan generously with baker's spray and scrape the cake batter into the pan. Smooth gently with a spatula and place in the pre-heated oven.
  7. Bake 50-55 minutes until a skewer inserted into the center of the cake comes out clean.
  8. Allow cake to rest for about 15 minutes before carefully inverting onto a cooling rack. Allow to finish cooling before slicing and serving.
  9. For additional sweetness, make a simple glaze and pour over the top while still warm to help it soak in if desired.
Recipe adapted from Taste of Home


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