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Pumpkin Bundt Cake

Jennifer Dynys
A dense and delicious bundt cake that is perfect for fall!
Servings 15

Ingredients
  

  • 3 Cups Flour I use Prairie Gold White Whole Wheat
  • 1 Tbs Cinnamon
  • 2 tsp Baking Soda
  • 1 tsp Salt
  • 1 Cup Butter Softened significantly, but not melted
  • 2 Cups Sugar
  • 4 Eggs
  • 1 Can Pumpkin 14 oz
  • 8 oz Sour Cream
  • 2 tsp Vanilla

Streusel

  • Cup Brown Sugar
  • 1 tsp Cinnamon
  • ¼ tsp Allspice
  • 2 Tbs Butter Very slightly softened

Glaze

  • Cups Powdered Sugar Sifted
  • 2-3 Tbs milk or orange juice

Instructions
 

  • Whisk together the dry ingredients, then set aside. In a stand mixer or with a handheld mixer, cream together the butter, sugar, eggs, pumpkin, sour cream and vanilla. After thoroughly combined, add in the dry ingredients. Mix for two minutes. Set aside.
    Using a pastry blender or a fork, mix together the streusel ingredients.
    Spray or grease a bundt pan.
    Pour half of the batter into the prepared bundt pan. Using your finger or a spatula make a little groove for the streusel. Carefully put the streusel crumbs in the pan, trying not to let them touch the sides of the pan. Otherwise, the cake may stick. Next add the second half of the batter.
    Bake at 350° for 45-55 minutes.
    When done baking, turn the cake out onto your cake stand or platter. Let cool.
    Make the glaze and drizzle over the top of the cake. A thicker glaze is better, so start adding the milk or orange juice one Tbs at a time. It should run off the spoon slowly. Too thin of a glaze will just run off the cake and pool on the platter.