Best 10 Sour Cream Pumpkin Cake Recipes

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Indulge in the delightful fusion of sweet and tangy flavors with our Sour Cream Pumpkin Cake. This delectable treat combines the classic flavors of pumpkin spice with the richness of sour cream, resulting in a moist and flavorful cake that will tantalize your taste buds. Our recipe features two variations: a classic Sour Cream Pumpkin Cake and a Sour Cream Pumpkin Bundt Cake, each offering a unique presentation and texture. Both recipes are easy to follow and require minimal effort, making them perfect for home bakers of all skill levels. Additionally, we provide a luscious Sour Cream Pumpkin Frosting recipe that will elevate your cake to new heights of indulgence.

Here are our top 10 tried and tested recipes!

SOUR CREAM PUMPKIN CAKE



Sour Cream Pumpkin Cake image

The nicely spiced streusel in the center of this cake is a marvelous surprise and complement to the cinnamony pumpkin cake. It's delicious for breakfast or dessert. -Elaine Holmberg, Norfolk, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 18

2/3 cup packed brown sugar
1-1/4 teaspoons ground cinnamon
1/4 teaspoon ground allspice
2-1/2 teaspoons cold butter
BATTER:
1 cup butter, softened
2 cups sugar
4 large eggs, room temperature
1 cup sour cream
1 cup canned pumpkin
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
GLAZE:
1-1/2 cups confectioners' sugar
2 tablespoons orange juice

Steps:

  • In a small bowl, combine the brown sugar, cinnamon and allspice. Cut in butter until crumbly; set aside., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in the sour cream, pumpkin and vanilla. Combine the flour, cinnamon, baking soda and salt; gradually add to creamed mixture., Pour half of the batter into a greased 10-in. fluted tube pan. Sprinkle with reserved crumb mixture; top with remaining batter. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean., Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over cooled cake.

Nutrition Facts : Calories 564 calories, Fat 21g fat (13g saturated fat), Cholesterol 126mg cholesterol, Sodium 556mg sodium, Carbohydrate 87g carbohydrate (61g sugars, Fiber 2g fiber), Protein 7g protein.

SOUR CREAM-PUMPKIN COFFEE CAKE



Sour Cream-Pumpkin Coffee Cake image

When I was on treat duty for my moms' group, I baked this pumpkin coffee cake. So many people asked for the recipe, the group director wound up putting it in our newsletter. -Rachel Dodd, Avondale, Arizona

Provided by Taste of Home

Time 1h15m

Yield 15 servings.

Number Of Ingredients 19

1 cup packed brown sugar
1/4 cup all-purpose flour
2 teaspoons pumpkin pie spice
1/3 cup cold butter
1 cup chopped pecans
BATTER:
1/2 cup butter, softened
3/4 cup sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream
FILLING:
1 can (15 ounces) solid-pack pumpkin
1 large egg, lightly beaten
1/3 cup sugar
1 teaspoon pumpkin pie spice

Steps:

  • Preheat oven to 325°. For streusel, in a small bowl, combine brown sugar, flour and pumpkin pie spice. Cut in butter until crumbly. Stir in pecans; set aside. , In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, and vanilla. Combine flour, baking powder and baking soda; add to creamed mixture alternately with sour cream., Spread half of batter into a greased 13x9-in. baking dish. Sprinkle with half of the streusel. Combine pumpkin, egg, sugar and pumpkin pie spice; drop by tablespoonfuls over streusel and spread evenly. Top with remaining batter and streusel., Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 386 calories, Fat 20g fat (9g saturated fat), Cholesterol 94mg cholesterol, Sodium 214mg sodium, Carbohydrate 47g carbohydrate (31g sugars, Fiber 3g fiber), Protein 5g protein.

SOUR CREAM-PUMPKIN BUNDT® CAKE WITH PUMPKIN GLAZE



Sour Cream-Pumpkin Bundt® Cake with Pumpkin Glaze image

This is a composite of several similar recipes for a sour cream-pumpkin Bundt cake with pumpkin glaze that is good for family dessert or gifting. Sure to please!

Provided by MBDONOVAN

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h45m

Yield 12

Number Of Ingredients 21

1 cup packed brown sugar
2 teaspoons ground cinnamon
½ teaspoon ground allspice
4 teaspoons butter
3 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 cups white sugar
1 cup butter, softened
4 large eggs
1 cup pumpkin puree
1 (8 ounce) container sour cream
2 teaspoons vanilla extract
1 ½ cups confectioners' sugar
½ teaspoon ground cinnamon
⅛ teaspoon salt
2 tablespoons pumpkin puree
2 tablespoons milk, or as needed
1 teaspoon butter, melted
¼ teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12-cup fluted tube pan (such as Bundt®).
  • Combine brown sugar, cinnamon, and allspice in a bowl. Cut in butter until streusel is crumbly.
  • Combine flour, cinnamon, baking soda, and salt in a medium bowl.
  • Cream together sugar and butter using an electric mixer in a separate large bowl. Slowly add eggs while continuing to beat. Add pumpkin, sour cream, and vanilla extract and mix well. Gradually add flour mixture and beat into batter.
  • Spoon 1/2 of the batter into the prepared pan. Sprinkle streusel over batter, avoiding sides of the pan. Top with remaining batter.
  • Bake in the preheated oven until a knife inserted in the center comes out clean, 55 to 60 minutes. Let cake cool for 30 minutes in the pan; invert onto a wire rack to finish cooling.
  • While cake continues to cool, combine confectioners' sugar, cinnamon, and salt in a medium bowl. Combine pumpkin, milk, melted butter, and vanilla extract in a separate bowl. Add pumpkin mixture to sugar mixture using a wire whisk. Add more milk until glaze reaches desired consistency, being careful to not make it too thin, as a thick glaze will drizzle nicely also.
  • Drizzle glaze over cooled cake.

Nutrition Facts : Calories 602.5 calories, Carbohydrate 94.7 g, Cholesterol 115.7 mg, Fat 23.1 g, Fiber 2.1 g, Protein 6.5 g, SaturatedFat 13.9 g, Sodium 644.7 mg, Sugar 67.7 g

PUMPKIN AND SPICE SOUR CREAM COFFEE CAKE



Pumpkin and Spice Sour Cream Coffee Cake image

Make and share this Pumpkin and Spice Sour Cream Coffee Cake recipe from Food.com.

Provided by Mirj2338

Categories     Breads

Time 1h

Yield 12 serving(s)

Number Of Ingredients 15

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup margarine, softened
1 cup granulated sugar
2 eggs
1 teaspoon butter flavoring
1 teaspoon orange extract
1/2 teaspoon vanilla extract
1 cup cooked and mashed pumpkin or 1 cup cooked and mashed canned pumpkin
1/2 cup sour cream
1 cup finely chopped pecans
2/3 cup firmly packed brown sugar
1 1/2 teaspoons pumpkin pie spice

Steps:

  • Preheat oven to 350 degrees.
  • Grease a 10-inch tube pan and set aside.
  • Combine flour, baking powder, baking soda and salt; set aside.
  • Cream margarine and granulated sugar until light and fluffy.
  • Add eggs, 1 at a time, and beat well after each.
  • Add flavorings and blend.
  • Add pumpkin and sour cream and blend well.
  • Batter will have a curdled appearance.
  • Stir in dry ingredients just until mixed.
  • Combine pecans, brown sugar and pumpkin pie spice.
  • Spread half the batter in prepared pan.
  • Sprinkle with half the pecan mixture.
  • Spread remaining batter over, then sprinkle with remaining pecan mixture.
  • Bake in 350-degree oven for 40 to 45 minutes, or until cake tester inserted near center comes out clean.
  • Cool in pan 10 minutes, then remove from pan to cool completely on wire rack.

SOUR CREAM PUMPKIN COFFEE CAKE WITH PECAN STREUSEL



Sour Cream Pumpkin Coffee Cake With Pecan Streusel image

This is the ultimate coffee cake for fall and the holiday season. The cake is buttery, tender, and moist. Pumpkin is layered in between the cake and streusel. It is not an overpowering pumpkin flavor. There's a hint of pumpkin spice but, thanks to the streusel throughout the cake, cinnamon is the more dominant flavor. Once baked,...

Provided by Lisa Myrick

Categories     Cakes

Time 1h15m

Number Of Ingredients 19

PECAN STREUSEL
1 c brown sugar, firmly packed
1/3 c cold butter, cut into small pieces
2 tsp ground cinnamon
1 c chopped pecans
PUMPKIN MIXTURE
1 can(s) pumpkin (not pie mix) - 15 oz.
1 large eggs, slightly beaten
1/3 c sugar
1 tsp pumpkin pie spice
CAKE BATTER
1 stick butter, softened
3/4 c sugar
1 tsp vanilla extract
3 large eggs
2 c all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 c sour cream

Steps:

  • 1. Streusel Mixture: Combine the brown sugar, butter, cinnamon, and pecans, working in the butter until the mixture is crumbly.
  • 2. I simply do this with my fingers. Divide it in half right inside the bowl and refrigerate until needed.
  • 3. Pumpkin Mixture: In a separate bowl, combine the pumpkin, beaten egg, sugar, and pumpkin pie spice. Set aside.
  • 4. Cake Batter: In a large bowl cream together butter, sugar, and vanilla for about 5 minutes. It won't look like much at this point.
  • 5. Add eggs, one at a time, beating well after each addition, until light and fluffy.
  • 6. In a separate bowl combine the flour, baking powder, and baking soda. Measure out your sour cream.
  • 7. Add the dry ingredients to the butter mixture alternately with the sour cream, beginning and ending with flour mixture. I do this with a wooden spoon so that I don't over beat the batter and make the cake dry and tough.
  • 8. Drop 2 cups of batter in dollops in the bottom of a 9 x 13 baking pan (note: if not using a non-stick pan grease the pan before adding the batter). It will look as though there isn't going to be enough batter for two layers, but it IS plenty.
  • 9. I use an offset spatula then to spread the batter into an even layer.
  • 10. Sprinkle one half of the streusel (about 1 cup) over the batter.
  • 11. Dollop all of the pumpkin mixture onto the streusel and gently spread it into an even layer with an offset spatula. Here again, it will look like there isn't enough but there IS plenty. Just do it in the dollops like I did the batter and spread it out.
  • 12. Drop the remaining 2 cups of cake batter in dollops over the pumpkin mixture.
  • 13. Carefully spread the batter over the pumpkin mixture with an offset spatula.
  • 14. Sprinkle remaining streusel over the batter.
  • 15. Bake in a 325 degree oven for 50 minutes to 1 hour. In my own personal, it has taken as few as 45 minutes but in other ovens that I have baked it in it took about 52. If your oven tends to cook hot, begin checking around the 40 minute mark. A tester inserted to the center should come out clean, with maybe a slight crumb clinging.
  • 16. Also, I use a non-stick pan so I do not grease it and I have never had a problem with it sticking and I have made this MANY times. If yours isn't non-stick, I would suggest you lightly spray your pan with a little non-stick cooking spray.

SOUR CREAM PUMPKIN BUNDT CAKE



Sour Cream Pumpkin Bundt Cake image

A filling of brown sugar streusel makes this pumpkin-flavored cake a special treat. From the Nestles website

Provided by Steve_G

Categories     Breads

Time 1h15m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 18

1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 teaspoons butter
1/2 cup chopped walnuts (optional)
3 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 cups granulated sugar
1 cup butter or 1 cup margarine, softened
4 large eggs
1 cup pure pumpkin puree
8 ounces sour cream
2 teaspoons vanilla extract
1 1/2 cups powdered sugar
2 tablespoons orange juice (up to 3) or 2 tablespoons milk (up to 3)
1/4 cup chopped walnuts (optional)

Steps:

  • PREHEAT oven to 350°F.
  • Grease and flour 12-cup bundt pan.
  • FOR STREUSEL: COMBINE brown sugar, cinnamon and allspice in small bowl.
  • Cut in butter with pastry blender or two knives until mixture is crumbly, fold in nuts.
  • FOR BATTER: COMBINE flour, cinnamon, baking soda and salt in medium bowl.
  • Beat granulated sugar and butter in large mixer bowl until light and fluffy.
  • Add eggs one at a time, beating well after each addition.
  • Add pumpkin, sour cream and vanilla extract; mix well.
  • Gradually beat in flour mixture.
  • TO ASSEMBLE: SPOON half of batter into prepared pan.
  • Sprinkle Streusel over batter, not allowing Streusel to touch sides of pan.
  • Top with remaining batter.
  • Make sure batter layer touches edges of pan.
  • BAKE for 55 to 60 minutes or until wooden pick inserted in cake comes out clean.
  • Cool for 30 minutes in pan on wire rack.
  • Invert onto wire rack to cool completely.
  • Drizzle with Glaze and sprinkle with nuts.
  • FOR GLAZE: COMBINE 1 1/2 cups sifted powdered sugar and 2 to 3 tablespoons orange juice or milk in small bowl; stir until smooth.

SOUR CREAM PUMPKIN COFFEE CAKE



Sour Cream Pumpkin Coffee Cake image

I've been baking this coffee cake since the 80's. My family expects it every fall, and if I seem to be late making it, they let me know (LOL!!).

Provided by Sue Brooks

Categories     Cakes

Time 1h30m

Number Of Ingredients 19

1/2 c butter, room temperature
3/4 c sugar
1 tsp vanilla extract
3 eggs
2 c all purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 c sour cream
PUMPKIN MIXTURE
1 can(s) pumpkin (16 oz. or 15 oz.)
1/3 c sugar
1 beaten egg
1 tsp pumpkin pie spice*
STREUSEL
1 c brown sugar, firmly packed
1/3 c butter, room temp (or slice 5 1/3 tbsp from stick of butter)
2 tsp cinnamon
1 c chopped nuts (walnuts or pecans)

Steps:

  • 1. In large bowl, cream butter, 3/4 cup sugar, and vanilla. Add 3 eggs, beating well.
  • 2. In another bowl, sift together flour, baking powder, soda, and salt.
  • 3. Add dry ingredients to the butter mixture, alternating with sour cream. Set aside.
  • 4. In another bowl, combine pumpkin, 1 egg, 1/3 cup sugar, and the pumpkin pie spice*. Set aside.
  • 5. For streusel, mix brown sugar with 2 tsp cinnamon. Mix in 1/3 cup butter (room temperature), then mix in chopped nuts.
  • 6. Spoon half of sour cream batter into 13x9x2-inch baking pan**; spread to corners.
  • 7. Carefully sprinkle HALF of streusel over batter.
  • 8. Spread on all of pumpkin mixture. (I use a large spoon to dollop on pumpkin mixture...about 12 dollops. Then, with back of the spoon, gently spread the mounds together without disturbing the batter.)
  • 9. Carefully spread on remaining batter.
  • 10. Sprinkle remaining streusel on top.
  • 11. Bake in preheated 350 degree oven for 50-60 minutes. (When I bake in a pyrex dish, I set oven to 325 degrees and bake for 50 minutes.)
  • 12. *If you don't have "pumpkin pie spice," make your own. My version is: 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/8 tsp ginger, and 1/8 tsp ground cloves. **Note: The last few years, I've been using an 11.5x8x2-inch pyrex baking dish which also works out nicely. The cake rises ALL the way to the top, but has never spilled over.

SOUR CREAM PUMPKIN COFFEE CAKE



Sour Cream Pumpkin Coffee Cake image

Make and share this Sour Cream Pumpkin Coffee Cake recipe from Food.com.

Provided by Samantha in Ut

Categories     Breads

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 16

1/2 cup butter
3/4 cup sugar
1 teaspoon vanilla
3 eggs
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup sour cream
1 3/4 cups pumpkin
1 slightly beaten egg
1/3 cup sugar
1 teaspoon pumpkin spice
1 cup brn sugar
1/3 cup margarine
2 teaspoons cinnamon
1 cup chopped nuts

Steps:

  • In a 9x13 pan spread half of batter then top with half of streusel mix add the pumpkin mix and top with remaining batter. Top with the rest of streusel. Bake 350 30min.

Nutrition Facts : Calories 695.1, Fat 36.8, SaturatedFat 14.4, Cholesterol 148.9, Sodium 539, Carbohydrate 84.2, Fiber 2.9, Sugar 53.6, Protein 10.7

SOUR CREAM PUMPKIN BUNDT CAKE



Sour Cream Pumpkin Bundt Cake image

I made this cake and took it to a Church Youth Bake Sale and sold it by the slice. It was a big hit.

Provided by Kimi Gaines

Categories     Cakes

Time 1h30m

Number Of Ingredients 15

3 c all-purpose flour
1 Tbsp ground cinnamon
2 tsp baking soda
1 tsp salt
2 c granulated sugar
1 c butter (softened)
4 large eggs
1 c pumpkin (not pie mix)
1 c sour cream
2 tsp vanilla extract
STREUSEL
1/2 c packed brown sugar
1 tsp ground cinnamon
1/4 tsp ground allspice
2 tsp butter

Steps:

  • 1. Pre-heat oven to 350F. Grease and flour 12-cup Bundt pan. Bake for 1 hr and then check cake to see if done. If not, continue to cook an additional 5 minutes.
  • 2. Combine flour, cinnamon, baking soda and salt in medium bowl. Beat sugar and butter in large mixer bowl until light and fluffy. Add eggs one at atime, beating well after each addition. Add pumpkin, sour cream and vanilla extract. Gradually beat in flour mixture.
  • 3. Streusel topping: Combine all ingredients and cut in the butter with 2 knives making a crumbly mixture.
  • 4. To assemble spoon 1/2 the batter into prepared pan. Sprinkle the streusel mixture on top and then remainder of batter on top.
  • 5. Dust with Powdered Sugar or serve with Whipped Topping.

~ SOUR CREAM PUMPKIN CAKE ~



~ Sour Cream Pumpkin Cake ~ image

Easy & delicious, what more could one ask for? Enjoy!

Provided by Cassie *

Categories     Cakes

Time 1h10m

Number Of Ingredients 9

Yellow cake mix - reserve 2 tablespoons
4 eggs
1 c sour cream
1 1/4 c canned pumpkin
1/4 c each- water & sugar
1 tsp cinnamon -divided
1/2 tsp allspice
2 Tbsp brown sugar
1/2 c chopped walnuts divided or more if choose

Steps:

  • 1. Preheat oven 350 degrees. Spray a bundt cake pan with Bakers Joy or grease and flour. In a large bowl, add cake mix minus the 2 tablespoons of cake mix, eggs, pumpkin, sour cream, sugar, water, allspice and 1/2 tsp cinnamon. Mix with beater for 1 minute med speed and 2 additional minutes high speed. Spread evenly into prepared pan. In a small bowl mix brown sugar, remainder of spice, 1/2 the nuts and reserved cake mix. Sprinkle evenly over cake. Bake for 45 - 50 minutes until pick comes out clean. Cool for 5 minutes, then with a plate over the cake pan, remove cake to plate. Cool and serve.
  • 2. So moist and delicious. Mine didn't last a day.

Tips:

  • Sour cream adds moisture and richness to the cake, so don't skimp on it.
  • Use fresh pumpkin puree for the best flavor. You can make your own puree by roasting a pumpkin or buying it canned.
  • Be sure to grease and flour your cake pan before adding the batter. This will help the cake to release easily from the pan.
  • Bake the cake until a toothpick inserted into the center comes out clean. Overbaking will dry out the cake.
  • Let the cake cool completely before frosting it. This will help the frosting to set properly.
  • Store the cake in an airtight container at room temperature for up to 3 days.

Conclusion:

Sour cream pumpkin cake is a delicious and moist cake that is perfect for fall. It is easy to make and can be enjoyed by people of all ages. The sour cream adds a tangy flavor to the cake that complements the sweetness of the pumpkin. This cake is also a good source of vitamins and minerals, making it a healthy choice for a snack or dessert.

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