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.
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.
Cinnamon Swirl Pumpkin Bundt Cake
Amount Per Serving (1 slice)
Calories 585Calories from Fat 216
% Daily Value*
Saturated Fat 16g100%
Vitamin A 3698IU74%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.