Cinnamon Swirl Pumpkin Bundt Cake

5 from 3 votes

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

Prep Time30

Cook Time50

Course: Easy Cake Recipes For Beginners

Cuisine: American

Keyword: bundt, dessert, pumpkin, pumpkin cake

Servings:

Author: Sweet Basil

In a small bowl, combine the brown sugar, cinnamon, allspice and nutmeg.
2/3 Cup Dark Brown Sugar, 1 1/4 teaspoon Ground Cinnamon, 1/4 teaspoon Ground Allspice, 1/8 teaspoon Nutmeg
Cut in the butter to form a crumbly mixture. Set aside.
2 1/2 teaspoons Butter

Preheat the oven to 350
Cream together the butter and sugar until light and fluffy.
1/2 Cup Butter, 2 Cups Sugar
Mix in the oil.
1/2 Cup Vegetable Oil
Add the eggs one at a time, beating after each one.
4 Large Eggs
Dump in the pumpkin, sour cream and vanilla. Mix until sooth.
1 Cup Canned Pumpkin, 1 Cup Sour Cream, 2 teaspoons Vanilla
In a bowl, whisk together the dry ingredients.
3 Cups Flour, 3 teaspoons Cinnamon, 2 teaspoons Baking Soda, 1 teaspoon Salt
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.

In a bowl, whisk together the glaze and once the cake is cooled, drizzle the glaze back and forth all over the cake.
1 1/2 Cups Powdered Sugar, 2 Tablespoons Heavy Cream

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.