Sour Cream Pumpkin Bundt Cake

"A filling of brown sugar streusel makes this pumpkin-flavored cake a special treat. From the Nestles website"
photo by Rebekah of SFD photo by Rebekah of SFD
photo by Rebekah of SFD
photo by Patti C photo by Patti C
Ready In:
1hr 15mins
1 cake




  • 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.

Questions & Replies

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  1. rickie
    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. :)
  2. Pianolady
    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
  3. Valentine Miller
    Made this for Thanksgiving and everybody loved it.
  4. LaurieL.
    This was soo good! The streusel inside was just right! I saved some of the streusel mix and sprinkled it on top of the cake. It wasn't too dry, which I find is the case sometimes with bundt cake. I took it to a family dinner and everyone loved it! I will be making this again, especially in the autumn months!
  5. carolinafan
    I chose this recipe for Pick a Chef '06. It is a wonderful tasting cake. I know I will be preparing this one several times; especially in the fall and winter months. I used orange juice in the glaze and that gave it a delicious flavor. Thanks, Steve for posting this. It is one I will be preparing many times. :)


  1. SAHMinCT
    Made recipe as written but subbed pecans for the walnuts because that's what I had on hand. Delicious!
  2. Rebekah of SFD
    Amazing!!! This cake was exactly what I was hoping to find a recipe for, after seeing a mix for sale (and of course I said, "I can make that without a mix!") This recipe made that possible, and it turned out so beautifully... and delicious!! To reduce the fat, I substituted applesauce for half of the butter (1/2c. butter, 1/2c. applesauce) and I used plain yogurt instead of sour cream (significant fat reduction, but tastes the same). We ate 1/4 of this cake before it was cooled, and ended up not even using the glaze... maybe next time, because there *will* be a next time!
  3. Eldeevee
    Thanks for a great recipe Steve, we all enjoyed this cake tremendously. The cake stuck a little on the bottom, so I just covered it with an orange juice/icing sugar icing instead of a glaze - no one noticed it (or they were just being polite).
  4. Donut Chef
    Very good seasonal cake. I substituted non fat vanilla yogurt for the sour cream to cut down the fat grams and used pecans instead of walnuts. The only changes I would make next time are to halve the glaze amount and toast the nuts before sprinkling on top. Otherwise it really fit the bill!



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