Sour Cream Pumpkin Pie Bundt Cake Recipes

SOUR CREAM PUMPKIN PIE BUNDT CAKE

Steps:

• Preheat oven to 350 degrees and lightly grease a 9-inch bundt pan.
• In a medium-sized bowl whisk together flour, baking powder, cinnamon, nutmeg, ginger, and salt.
• In the bowl of a stand mixer or in a large bowl with a hand mixer, beat butter and granulated sugar on medium speed until pale and fluffy, about 2 minutes.
• Beat in eggs, one at a time, until well blended.
• Mix in flour mixture in 3 additions, alternating with sour cream.
• Spoon half of the batter into the prepared pan.
• Pour all of the pumpkin pie filling over the layer of cake batter.
• Spoon the remaining batter over the pumpkin pie filling and gently spread with a spatula. If your batter doesn't completely cover the pie filling, that's OK. The cake will expand and rise as it bakes.
• Bake at 350 degrees for about 45 minutes, until a toothpick inserted into the top cake layer comes out clean.
• Remove from oven and jiggle gently to loosen edges of cake from pan (if this doesn't work, you can gently use a spatula). Place upside down on metal rack and let cool for about 10 minutes. Then lift bundt pan from cake and let cake remain on rack to cool completely.
• Once cake has cooled, pour sour cream icing over the top of the cake, letting it drizzle down the sides. Top with sprinkles if desired.
• In a large bowl, combine the pumpkin puree, sour cream, sugar, egg, cinnamon, nutmeg, ginger and salt. Whisk together until smooth.
• In a medium bowl, whisk together sour cream, confectioners' sugar, vanilla, and milk until smooth. If icing is too thick, add more milk 1/8 tsp at a time.

SOUR CREAM PUMPKIN CAKE

Steps:

• In a small bowl, combine the brown sugar, cinnamon and allspice. Cut in butter until crumbly; set aside., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in the sour cream, pumpkin and vanilla. Combine the flour, cinnamon, baking soda and salt; gradually add to creamed mixture., Pour half of the batter into a greased 10-in. fluted tube pan. Sprinkle with reserved crumb mixture; top with remaining batter. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean., Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over cooled cake.

SOUR CREAM-PUMPKIN BUNDT® CAKE WITH PUMPKIN GLAZE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12-cup fluted tube pan (such as Bundt®).
• Combine brown sugar, cinnamon, and allspice in a bowl. Cut in butter until streusel is crumbly.
• Combine flour, cinnamon, baking soda, and salt in a medium bowl.
• Cream together sugar and butter using an electric mixer in a separate large bowl. Slowly add eggs while continuing to beat. Add pumpkin, sour cream, and vanilla extract and mix well. Gradually add flour mixture and beat into batter.
• Spoon 1/2 of the batter into the prepared pan. Sprinkle streusel over batter, avoiding sides of the pan. Top with remaining batter.
• Bake in the preheated oven until a knife inserted in the center comes out clean, 55 to 60 minutes. Let cake cool for 30 minutes in the pan; invert onto a wire rack to finish cooling.
• While cake continues to cool, combine confectioners' sugar, cinnamon, and salt in a medium bowl. Combine pumpkin, milk, melted butter, and vanilla extract in a separate bowl. Add pumpkin mixture to sugar mixture using a wire whisk. Add more milk until glaze reaches desired consistency, being careful to not make it too thin, as a thick glaze will drizzle nicely also.
• Drizzle glaze over cooled cake.

SOUR CREAM PUMPKIN BUNDT CAKE

Steps:

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

SOUR CREAM PUMPKIN BUNDT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-cup fluted tube pan, such as Bundt®.
• Mix together brown sugar, 2 tablespoons butter, and 1 teaspoon pumpkin pie spice in a small bowl until mixture resembles wet sand. Set aside.
• Whisk together flour, remaining 2 1/2 teaspoons pumpkin pie spice, baking powder, baking soda, and salt until thoroughly combined in a second bowl.
• Cream white sugar and 3/4 cup butter until light and fluffy in a third, large bowl. Beat in eggs, 1 at a time, mixing well after each addition. Mix in pumpkin, sour cream, and vanilla until thoroughly combined. Add flour mixture in 3 additions, beating after each addition until just combined and taking care not to overmix.
• Pour 1/2 of the batter into the prepared pan. Sprinkle brown sugar mixture evenly over batter. Pour in remaining batter and smooth into an even layer.
• Place pan into the preheated oven and bake until a bamboo skewer inserted into the center of the cake comes out with a few moist crumbs, about 60 minutes. Allow cake to cool in pan 30 minutes before gently running a knife around the edges to loosen, and remove to a wire rack to cool completely.

SOUR CREAM PUMPKIN BUNDT® CAKE

Steps:

• 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.

SOUR CREAM PUMPKIN PIE

Steps:

• Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, whisk eggs, pumpkin, milk, 2 teaspoons orange zest, pie spice and salt until well blended. Pour into pastry. Bake on a lower oven rack 15 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 25-30 minutes longer., In a small bowl, mix sour cream, sugar, orange juice concentrate and remaining orange zest; spread evenly over filling. Bake until set, about 5 minutes longer. Cool on a wire rack; serve or refrigerate within 2 hours.