Sour Cream Cinnamon Swirl Pumpkin Bundt Cake is a sweet and tender pumpkin cake with a cinnamon roll-like swirl and a delicious frosting.
Bundt cakes seem to be one of the must steady desserts of all time. I don’t remember eating a bundt cake a single time growing up, but everyone else does. Everyone seems to have a recipe from mom involving a bundt cake, especially a pumpkin recipe, but I don’t feel like I missed out at all. I had Mom’s Caramel Brownies made with Cake Mix.
Alright, other than, My Big Fat Greek Wedding what do you know about bundt cakes?
I thought for sure this was some crazy old recipe, but it turns out it’s a 50’s and 60’s thing. No one even knows why the T was put on the end of the word.
A bundt cake has a little bit different different texture, somewhere between a quick bread and pound cake. It’s made in a bundt pan which allows air to circulate and creates that unique shape.
Bakers who struggle with cake usually have an easier time with a bundt cake.
Pumpkin Cake Recipe
- Sour Cream
Brown Sugar Cinnamon Swirl
You’ll make a quick and easy cinnamon mixture that is to be swirled through the cake. A cake with a little swirl to enhance the flavor and give you a small texture change will give you a flavor explosion you will love!
- Brown Sugar
Prepare the Brown Sugar
It’s best to make the brown sugar swirl ahead of time so that when the cake batter is ready you can speed through the rest of the baking.
- In a small bowl, combine the brown sugar and spices alone to allow even distribution.
- Add the butter and mix again.
- Set aside.
I mean, who the heck needs to bake a cake now?! Doesn’t that look delicious?! Is it weird that I want to take a spoon to it?!
How to Make Pumpkin Bundt Cake
- Always preheat your oven for cakes as any rising and falling in temperature can ruin a cake.
Cream together the butter and sugar until light and fluffy. This begins to change the actual structure of the ingredients making for a better cake.
Mix in the oil, which unlike butter doesn’t evaporate out and will lend to a more moist cake.
Add the eggs one at a time, beating after each one. Why Mix eggs one at a time? This ensures the eggs mix with the batter and not just with each other. Ever had a little egg white in something? Now you know…
Dump in the pumpkin, sour cream and vanilla. Mix until sooth.
In a bowl, whisk together the dry ingredients, again to make sure all evenly incorporate so you don’t end up with a flat or salty side to your cake.
Carefully add the dry ingredients to the wet and mix on low until smooth.
Spray a bundt pan with cooking spray and a dusting of flour and add half of the batter
- Sprinkle in the brown sugar and top with the rest of the batter.
- Bake until set.
- Cool completely before removing from the pan.
The Biggest Mistake with Bundt Cake
Why is your bundt cake tearing coming out of the pan?
I know you greased it well.
I know you let it cool.
But you forgot to flour it.
How to Flour a Pan for Cake
Spray nonstick spray in the bundt pan, turning as you go to ensure that all sides are covered.
Dump in about 1-2 tablespoons of flour and while tilting the pan in a circle, continue tapping the sides.
Pour all excess flour into the trash.
What Is The Difference Between a Bundt Cake and a Regular Cake?
A bundt cake has decorative sides and top and a hole in the middle. Bundt cakes are usually dense, moist cakes.
Bundt cake is usually topped with a simple glaze instead of frosting. But hey, I will take it either way.
Why Is There A Hole In Bundt Cake?
The hole in the center of the bundt pan allows the heat from the oven to reach the center of the batter, for an even baking.
Do Bundt Cakes Take Longer To Bake?
Baking and cooling times vary according to batter density. Usually a bundt is 35-60 minutes depending on size and density.
Can You Freeze a Bundt Cake?
Bundt cakes freeze very well.
Let the cake cool completely, then set on a cardboard circle or a freezer safe plate and freeze.
Once frozen, wrap well in plastic or foil.
Cut individual pieces and wrap in plastic wrap to keep fresh.
Does A Pumpkin Cake Have To Be Refrigerated?
It is not necessary to refrigerate a pumpkin cake. You just need to store it away from your fork so you don’t need to eat the whole thing.
Can You Make Your Own Pumpkin Puree?
Yes, cook the pumpkin first by steaming or baking. Scrape the cooked pumpkin from the shell of the pumpkin.
Puree the cooked flesh until smooth. BUT!!! Make sure you buy a baking pumpkin as a carving pumpkin is only for that, Jack-o-lantern carving.
There’s nothing more fall than a pumpkin bundt cake! You’re going to love this one!
Pumpkin Recipe Ideas
- Soft Pumpkin Chocolate Chip Cookies
- Pumpkin Cheesecake Bars
- My Best Pumpkin Rolls
- Chocolate Chip Pumpkin Banana Bread
- Homemade Pumpkin Pie Recipe
- Pumpkin Cake Recipe
- Costco Pumpkin Crumb Muffins Recipe
Bundt Cake Recipes
- Lemon Bundt Cake Recipe
- Cinnamon Bundt Cake
- Lemon Poppyseed Bundt Cake
- Cranberry Cake
- Banana Bundt Cake
- Sweet Potato Cake
- Pecan Bundt
- Gingerbread Bundt
- Mini Lemon Bundt with Berries
Cinnamon Swirl Pumpkin Bundt Cake
- 2/3 Cup Dark Brown Sugar
- 1 1/4 Teaspoon Ground Cinnamon
- 1/4 Teaspoon Ground Allspice
- 1/8 Teaspoon Nutmeg
- 2 1/2 Teaspoons Butter, cold
- 1/2 Cup Butter, softened, unsalted
- 2 Cups Sugar
- 1/2 Cup Vegetable Oil
- 4 Large Eggs, room temperature
- 1 Cup Canned Pumpkin, not pumpkin pie filling
- 1 Cup Sour Cream
- 2 Teaspoons Vanilla
- 3 Cups Flour
- 3 Teaspoons Cinnamon
- 2 Teaspoons Baking Soda
- 1 Teaspoon Salt
- 1 1/2 Cups Powdered Sugar
- 2 Tablespoons Heavy Cream
For the Filling
- In a small bowl, combine the brown sugar, cinnamon, allspice and nutmeg.
- Cut in the butter to form a crumbly mixture. Set aside.
For the Cake
- Preheat the oven to 350
- Cream together the butter and sugar until light and fluffy.
- Mix in the oil.
- Add the eggs one at a time, beating after each one.
- Dump in the pumpkin, sour cream and vanilla. Mix until sooth.
- In a bowl, whisk together the dry ingredients.
- Carefully add the dry ingredients to the wet and mix on low until smooth.
- Spray a bundt pan with cooking spray and dust with flour, see note, and add half of the batter.
- Crumble the brown sugar mixture all over in the middle and cover with the remaining batter.
- Bake at 350 for 50-55 minutes or until a toothpick comes out clean.
- Cool the cake on a wire rack.
For the Glaze
- In a bowl, whisk together the glaze and once the cake is cooled, drizzle the glaze back and forth all over the cake.