Sour Cream-Pumpkin Bundt Cake with Pumpkin Glaze

This tender sour cream-pumpkin Bundt cake features a crunchy brown sugar streusel on the bottom and a spiced pumpkin glaze on top for a cozy dessert.

• Preparation Time: 20 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 15 mins
• Calories: 603 Calories

Ingredients

• 2 cups white sugar
• 1 cup butter, softened
• 1 cup packed brown sugar
• 2 teaspoons ground cinnamon
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons baking soda
• 4 large eggs
• 1 tablespoon ground cinnamon
• 1 cup pumpkin puree
• 1 (8 ounce) container sour cream
• 4 teaspoons butter
• 1 teaspoon butter, melted
• 2 tablespoons milk, or as needed
• 2 tablespoons pumpkin puree
• 0.5 teaspoon ground cinnamon
• 0.125 teaspoon salt
• 0.25 teaspoon vanilla extract
• 0.5 teaspoon ground allspice
• 1.5 cups confectioners' sugar

Recipe Instructions

Step 1

Drizzle glaze over cooled cake.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12-cup fluted tube pan (such as Bundt).

Step 3

Combine brown sugar, 2 teaspoons cinnamon, and allspice in a bowl; cut in 4 teaspoons butter until crumbly. Set streusel aside.

Step 4

Combine flour, 1 tablespoon cinnamon, baking soda, and 1 teaspoon salt in a bowl. Set aside.

Step 5

Beat white sugar and 1 cup butter together in a large bowl with an electric mixer until light and fluffy. Slowly beat in eggs while continuing to beat. Stir in 1 cup pumpkin purée, sour cream, and 2 teaspoons vanilla extract; gradually beat in flour mixture until incorporated.

Step 6

Spoon ½ batter into the prepared pan, sprinkle streusel over batter, avoiding sides of the pan, top with remaining ½ batter.

Step 7

Bake in the preheated oven until a knife inserted into center comes out clean, 55 to 60 minutes. Cool in the pan for 30 minutes, then invert cake onto a wire rack to finish cooling.

Step 8

Meanwhile, combine confectioners' sugar, ½ teaspoon cinnamon, and ⅛ teaspoon salt in a bowl. Combine 2 tablespoons pumpkin purée, milk, 1 teaspoon melted butter, and ¼ teaspoon vanilla extract in a bowl until smooth; whisk into confectioners' sugar mixture until well combined. Add more milk until glaze reaches desired consistency.