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    You are in: Home / Thanksgiving / Sour Cream Pumpkin Bundt Cake Recipe
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    Sour Cream Pumpkin Bundt Cake

    Sour Cream Pumpkin Bundt Cake. Photo by Rebekah of SFD

    1/2 Photos of Sour Cream Pumpkin Bundt Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    20 mins

    55 mins

    Steve_G's Note:

    A filling of brown sugar streusel makes this pumpkin-flavored cake a special treat. From the Nestles website

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    Ingredients:

    Serves: 16

    Yield:

    cake

    Units: US | Metric

    streusel

    cake

    glaze

    • 1 1/2 cups powdered sugar
    • 2 tablespoons orange juice (up to 3) or 2 tablespoons milk (up to 3)
    • 1/4 cup chopped walnuts (optional)

    Directions:

    1. 1
      PREHEAT oven to 350°F.
    2. 2
      Grease and flour 12-cup bundt pan.
    3. 3
      FOR STREUSEL: COMBINE brown sugar, cinnamon and allspice in small bowl.
    4. 4
      Cut in butter with pastry blender or two knives until mixture is crumbly, fold in nuts.
    5. 5
      FOR BATTER: COMBINE flour, cinnamon, baking soda and salt in medium bowl.
    6. 6
      Beat granulated sugar and butter in large mixer bowl until light and fluffy.
    7. 7
      Add eggs one at a time, beating well after each addition.
    8. 8
      Add pumpkin, sour cream and vanilla extract; mix well.
    9. 9
      Gradually beat in flour mixture.
    10. 10
      TO ASSEMBLE: SPOON half of batter into prepared pan.
    11. 11
      Sprinkle Streusel over batter, not allowing Streusel to touch sides of pan.
    12. 12
      Top with remaining batter.
    13. 13
      Make sure batter layer touches edges of pan.
    14. 14
      BAKE for 55 to 60 minutes or until wooden pick inserted in cake comes out clean.
    15. 15
      Cool for 30 minutes in pan on wire rack.
    16. 16
      Invert onto wire rack to cool completely.
    17. 17
      Drizzle with Glaze and sprinkle with nuts.
    18. 18
      FOR GLAZE: COMBINE 1 1/2 cups sifted powdered sugar and 2 to 3 tablespoons orange juice or milk in small bowl; stir until smooth.

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    Ratings & Reviews:

    • on November 27, 2002

      55

      Steve ~~ I made this recipe but used 'half' quantity as I wanted a smaller cake. It was PERFECT.. It is very easy to make and the flavor is scrumptious. The one thing I did differently, was to divide the Streusel mix in half .. putting half in the middle (as per recipe) then the other half I sprinkled on top of the cake. I served it with a dollop of whipped cream. This is a KEEPER.. thanks a bunch. :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 15, 2003

      55

      Delicious!! The cake came out light and fluffy, and the streusel mix is incredible. I made the glaze with milk as that is what I had on hand... I think the orange juice would be delicious and plan to try that the next time. Thanks so much for this excellent recipe!!Dianne

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 21, 2003

      55

      Made this for Thanksgiving and everybody loved it.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (14)

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    Nutritional Facts for Sour Cream Pumpkin Bundt Cake

    Serving Size: 1 (125 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 410.5
     
    Calories from Fat 147
    35%
    Total Fat 16.3 g
    25%
    Saturated Fat 9.7 g
    48%
    Cholesterol 86.0 mg
    28%
    Sodium 440.9 mg
    18%
    Total Carbohydrate 62.6 g
    20%
    Dietary Fiber 1.0 g
    4%
    Sugars 43.6 g
    174%
    Protein 4.5 g
    9%

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