Sour Cream Cinnamon Swirl Pumpkin Bundt Cake is a sweet and tender pumpkin cake with a cinnamon roll-like swirl and a delicious frosting.

A slice of sour cream cinnamon swirl pumpkin bundt cake on a dessert plate with a fork on the plate next to the cake. The cake has a drizzle of white glaze on top. another slice of cake on a dessert plate, and the rest of the bundt cake on a cake platter are in the background.

 

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. 

 

A close-up picture of a sliced sour cream cinnamon swirl pumpkin bundt cake. The cake is drizzled with white glaze and you can see the cinnamon swirl in the middle of the cake.

Bundt Cake

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.

TIP

Bakers who struggle with cake usually have an easier time with a bundt cake.

White glaze being drizzled from a glass measuring cup over the top of a sour cream cinnamon swirled pumpkin bundt cake. A muffin tin, a chalk board, and a blue coffee pot are in the background.

Small containers with ingredients for sour cream cinnamon swirl pumpkin bundt cake. There are containers of flour, sugar, sour cream, butter, pumpkin, and cinnamon. there are also four brown eggs on the table.

Pumpkin Cake Recipe

  • Pumpkin 
  • Eggs
  • Oil
  • Vanilla
  • Butter
  • Sugar
  • Sour Cream
  • Flour
  • Spices

Containers of spices, butter and cinnamon.

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!

  • Butter
  • Brown Sugar
  • Spices

 

A bowl of cinnamon filling with a fork in it.

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. 

  1. In a small bowl, combine the brown sugar and spices alone to allow even distribution. 
  2. Add the butter and mix again. 
  3. Set aside. 

An unbaked pumpkin bundt cake in a bundt pan with cinnamon filling on top.

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?! 

My goodness. 

How to Make Pumpkin Bundt Cake

  1. Always preheat your oven for cakes as any rising and falling in temperature can ruin a cake. 
  2. 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.
  3. Mix in the oil, which unlike butter doesn’t evaporate out and will lend to a more moist cake. 
  4. 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…
  5. Dump in the pumpkin, sour cream and vanilla. Mix until sooth.
  6. 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.
  7. Carefully add the dry ingredients to the wet and mix on low until smooth.
  8. Spray a bundt pan with cooking spray and a dusting of flour and add half of the batter
  9. Sprinkle in the brown sugar and top with the rest of the batter. 
  10. Bake until set. 
  11. Cool completely before removing from the pan.

 

A sour cream cinnamon swirl pumpkin bundt cake on a cake platter. A couple of pieces of cake have been sliced. The cake has a white drizzled frosting on top.

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. 

 

Two slices of sour cream cinnamon swirl pumpkin bundt cake on dessert plates. The cinnamon swirl center is visible and the cake top is drizzled with white glaze. The rest of the bundt cake with glaze drizzled over the top is in the background. A fork and napkin are next to one of the dessert plates.

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.

 

A sour cream cinnamon swirl pumpkin bundt cake with a few slices removed. The cake is drizzled with white glaze and you can see the cinnamon swirl in the middle of the cake.

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.

A slice of sour cream cinnamon swirl pumpkin cake on a dessert plate. The cake is drizzled with glaze and the cinnamon swirl in the middle is visible. A fork is next to the plate and another dessert plate is in the background.

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.

Or

Cut individual pieces and wrap in plastic wrap to keep fresh. 

A sour cream cinnamon swirl pumpkin bundt cake that has a drizzle of glaze on top. A slice of cake is being removed with a cake server. You can see a rich cinnamon swirl in the middle of the cake.

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.

A sour cream cinnamon swirled pumpkin bundt cake with white glaze drizzled over the top. The cake is on a white cake plate and a muffin tin, chalk board, and coffee pot are in the background.

There’s nothing more fall than a pumpkin bundt cake! You’re going to love this one!

Pumpkin Recipe Ideas

Bundt Cake Recipes

 

 

 

Cinnamon Swirl Pumpkin Bundt Cake

5 from 2 votes
Servings: 12
Prep Time: 30 mins
Cook Time: 50 mins

Description

Sour Cream Cinnamon Swirl Pumpkin Bundt Cake is a sweet and tender pumpkin cake with a cinnamon roll-like swirl and a delicious frosting.

Ingredients 

Filling

  • 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

Cake

  • 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

Glaze

  • 1 1/2 Cups Powdered Sugar
  • 2 Tablespoons Heavy Cream

Instructions

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.

Notes

Slice up leftover cake, wrap each piece in plastic wrap and store in a pantry or fridge to last the longest.
I sprinkle a little flour in the pan and turn and tap the sides to move the flour all over then dump out the excess.
 
Cinnamon Swirl Pumpkin Bundt Cake can be frozen for up to 1 month.

Nutrition

Serving: 1sliceCalories: 585kcalCarbohydrates: 87gProtein: 6gFat: 24gSaturated Fat: 16gCholesterol: 106mgSodium: 500mgPotassium: 145mgFiber: 2gSugar: 61gVitamin A: 3698IUVitamin C: 1mgCalcium: 63mgIron: 2mg
Author: Sweet Basil
Course: Easy Cake Recipes For Beginners
Cuisine: American

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A slice of sour cream cinnamon swirl pumpkin bundt cake on a dessert plate with a fork on the plate next to the cake. The cake has a drizzle of white glaze on top. another slice of cake on a dessert plate, and the rest of the bundt cake on a cake platter are in the background.