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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.

Cinnamon Swirl Pumpkin Bundt Cake

Prep Time: 30 minutes
Cook Time: 50 minutes
Servings: 12
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
US Customary - Metric

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 Facts
Cinnamon Swirl Pumpkin Bundt Cake
Amount Per Serving (1 slice)
Calories 585 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 16g100%
Cholesterol 106mg35%
Sodium 500mg22%
Potassium 145mg4%
Carbohydrates 87g29%
Fiber 2g8%
Sugar 61g68%
Protein 6g12%
Vitamin A 3698IU74%
Vitamin C 1mg1%
Calcium 63mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Sweet Basil
Course: Easy Cake Recipes For Beginners
Cuisine: American
Keyword: bundt, dessert, pumpkin, pumpkin cake