Sour Cream Pumpkin Bundt Cake

Indulge in the flavors of fall with this Sour Cream Pumpkin Bundt Cake, a moist and tender dessert brimming with warm spices and seasonal charm. Perfectly balanced with the richness of sour cream and the earthy sweetness of pumpkin puree, this bundt cake achieves a velvety crumb that's hard to resist. Aromatic cinnamon, nutmeg, and ginger infuse every bite with cozy autumnal warmth, while a light dusting of powdered sugar adds an elegant finishing touch. Easy to prepare in just 20 minutes of prep time, this stunning centerpiece is ideal for holiday gatherings, family dinners, or a luscious afternoon treat. Whether served plain or dressed up with a dollop of whipped cream, this bundt cake promises to delight pumpkin lovers and dessert enthusiasts alike.

Nutriscore Rating: 42/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 12

Ingredients

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1.5 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 0.5 teaspoons ground nutmeg
• 0.5 teaspoons ground ginger
• 1 teaspoons salt
• 1 cup unsalted butter, softened
• 1.5 cups granulated sugar
• 0.5 cup brown sugar, packed
• 4 eggs
• 1.5 cups pumpkin puree
• 0.5 cup sour cream
• 2 teaspoons vanilla extract
• 2 tablespoons powdered sugar (optional, for dusting)

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 10-cup bundt pan thoroughly, ensuring all crevices are coated. Dust with flour and shake off any excess.

Step 2

In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set this dry mixture aside.

Step 3

In another large bowl, using an electric hand mixer or stand mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.

Step 4

Add the eggs one at a time to the creamed butter and sugar mixture, beating well after each addition. Scrape down the sides of the bowl as needed.

Step 5

Mix in the pumpkin puree, sour cream, and vanilla extract. Beat until smooth and well combined.

Step 6

Gradually add the dry mixture to the wet mixture in thirds, mixing gently after each addition until just combined. Do not overmix.

Step 7

Pour the batter evenly into the prepared bundt pan and smooth the surface with a spatula.

Step 8

Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.

Step 9

Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes. Then, carefully invert the cake onto a wire rack to cool completely.

Step 10

Once cool, dust the top with powdered sugar if desired, slice, and serve.

Nutrition Facts

Serving size	(1731.9g)

Amount per serving	% Daily Value*
Calories	5370.6

Total Fat 248.4g	0%
Saturated Fat 146.6g	0%
Polyunsaturated Fat 2.8g
Cholesterol 1325.5mg	0%
Sodium 5624.6mg	0%
Total Carbohydrate 736.6g	0%
Dietary Fiber 23.2g	0%
Total Sugars 434.4g
Protein 72.5g	0%

Vitamin D 164IU	0%
Calcium 598.8mg	0%
Iron 26.6mg	0%
Potassium 1627.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.9%

Protein: 5.3%

Carbs: 53.8%