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Sour Cream Pumpkin Bundt Cake With Pumpkin Glaze

Sour cream pumpkin bundt cake with pumpkin glaze - Deliciously moist and flavorful! Get ready to impress your guests with this easy-to-make autumn dessert recipe. Make it today!

Moist, flavorful, and oh-so-festive, this Sour Cream Pumpkin Bundt Cake is the perfect treat for fall gatherings. With a tender crumb, rich pumpkin flavor, and a sweet and tangy glaze, this cake is sure to delight your friends and family.

Ready Time

2 hrs


10 servings


  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • Confectioners’ sugar, for dusting
  • For the glaze:
  • 1/2 cup powdered sugar
  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons canned pumpkin puree
  • 1/2 teaspoon vanilla extract


Preheat your oven to 350°F (180°C) and grease and flour a 12-cup bundt pan, making sure to tap out any excess flour. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

Set aside.

In a large bowl, use an electric mixer to beat the butter and sugar until light and fluffy, about 2 minutes. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.

Beat in the pumpkin puree and sour cream until well combined.

Beat in the vanilla extract. Gradually add the flour mixture to the wet ingredients, beating until just combined.

Do not overmix.

Pour the batter into the prepared bundt pan and smooth the top. Bake for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

To make the glaze, beat the powdered sugar, butter, pumpkin puree, and vanilla extract in a small bowl until smooth. Once the cake is completely cool, drizzle the glaze over the top of the cake.

Dust with confectioners’ sugar before serving.

Slice and serve to 10 happy guests!


Make sure to grease and flour the bundt pan properly to ensure the cake releases easily. For the flour mixture, whisking is key to combining the dry ingredients well.

When adding the flour mixture to the wet ingredients, be careful not to overmix – stop mixing as soon as they’re just combined.

Don’t overbake the cake; 55-60 minutes is the sweet spot for a moist and tender crumb. Letting the cake cool in the pan for 10 minutes before transferring it to a wire rack is crucial – it helps the cake set and makes it easier to handle.

The glaze is a great way to add an extra layer of flavor and moisture; don’t skip it! If you’re not serving the cake immediately, store it in an airtight container at room temperature for up to 3 days or wrap tightly and freeze for up to 2 months.

Nutrional Value

  • Calories: 442
  • Total Fat: 24g
  • Saturated Fat: 14g
  • Cholesterol: 80mg
  • Sodium: 350mg
  • Total Carbohydrates: 54g
  • Dietary Fiber: 2g
  • Sugars: 36g
  • Protein: 4g
Sour Cream Pumpkin Bundt Cake With Pumpkin Glaze
Sour Cream Pumpkin Bundt Cake With Pumpkin Glaze

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