Recipes Desserts Cakes Bundt Cake Recipes Sour Cream Pumpkin Bundt® Cake 5.0 (1) 1 Review 2 Photos This is a lovely moist pumpkin cake that reminds me almost more of a pumpkin loaf than cake. It's not overly sweet at all, but if you want to amp up the sweetness you could certainly increase the sugar or add a lovely glaze at the end, or serve with whipped cream! It's the perfect slice of cake alongside a cup of tea, or call it breakfast bread! Submitted by Rebekah Rose Hills Published on September 21, 2021 Save Rate Print Share Close Add Photo Prep Time: 20 mins Cook Time: 50 mins Additional Time: 15 mins Total Time: 1 hr 25 mins Servings: 12 Yield: 1 Bundt(R) cake Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients baking spray ½ cup butter, softened ½ cup margarine, softened 2 cups white sugar 4 large eggs, at 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 Directions Preheat the oven to 350 degrees F (175 degrees C). Generously spray a 9- or 12-cup fluted tube pan (such as Bundt®) with baking spray. Cream together sugar, butter, and margarine until light and fluffy, scraping down the bottom and sides as needed, about 2 minutes. Add eggs on medium speed, 1 at a time, until well blended. Mix in sour cream, canned pumpkin, and vanilla on medium to high speed just until well blended. Whisk flour, cinnamon, baking soda, and salt together in a separate bowl until blended. Add dry ingredients to the wet ingredients; stir only until just combined. Scrape down the sides and bottom and finish blending everything together by hand with a spatula. Scrape cake batter into the prepared pan and smooth gently with a spatula. Bake in the preheated oven until a skewer inserted into the center of the cake comes out clean, 50 to 55 minutes. Remove from the oven and allow cake to rest for about 15 minutes before carefully inverting onto a cooling rack. Allow to finish cooling before slicing and serving. Cook's Notes: You can use all butter instead of 1/2 margarine and 1/2 butter. For additional sweetness, make a simple glaze and pour over the top while still warm to help it soak in if desired. I Made It Print Nutrition Facts (per serving) 453 Calories 21g Fat 60g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 453 % Daily Value * Total Fat 21g 27% Saturated Fat 9g 47% Cholesterol 91mg 30% Sodium 629mg 27% Total Carbohydrate 60g 22% Dietary Fiber 2g 6% Total Sugars 34g Protein 6g 13% Vitamin C 1mg 1% Calcium 52mg 4% Iron 2mg 12% Potassium 136mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.