Bitter Cream Pumpkin Bundt Cake  Bitter Cream Pumpkin Bundt Cake 12255 bitter cream pumpkin bundt cake

Bitter Cream Pumpkin Bundt Cake

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Bitter Cream Pumpkin Bundt Cake  Bitter Cream Pumpkin Bundt Cake Sour Cream Pumpkin Bundt Cake1

I quite mighty admire ANYTHING with pumpkin in it. This Bitter Cream Pumpkin Bundt Cake is a delightful dessert to lift to your subsequent household characteristic or assist coffee with traffic. Within the occasion you are trying our Bitter Cream Pumpkin Bundt Cake recipe let us know the design it grew to turn into out!



  • 1/2 cup packed brown sugar

  • 1 teaspoon floor cinnamon

  • 1/4 teaspoon floor allspice

  • 2 teaspoons butter or margarine

  • CAKE:

  • 3 cups all-reason flour

  • 1 tablespoon floor cinnamon

  • 2 teaspoons baking soda

  • 1 teaspoon salt

  • 2 cups granulated sugar

  • 1 cup (2 sticks) butter or margarine, softened

  • 4 huge eggs

  • 1 cup LIBBY’S® 100% Pure Pumpkin

  • 1 container (8 oz.) sour cream

  • 2 teaspoons vanilla extract


  • 1 teaspoons of vanilla

  • 4 oz butter (unsalted) softened

  • 2 cups powdered sugar

  • 4 oz of cream cheese softened


  1. PREHEAT oven to 350° F. Grease and flour 12-cup Bundt pan.
  3. COMBINE brown sugar, cinnamon and allspice in shrimp bowl. Cut in butter with pastry blender or two knives until combination is crumbly.
  5. COMBINE flour, cinnamon, baking soda and salt in medium bowl. Beat granulated sugar and butter in huge mixer bowl until gentle and fluffy. Add eggs one at a time, beating smartly after every addition. Add pumpkin, sour cream and vanilla extract; mix smartly. Gradually beat in flour combination.
  7. In a huge bowl, beat collectively the cream cheese and butter with an electrical mixer. Turn the mixer on low velocity and add the powdered sugar a cup at a time until silent and creamy. Then beat in the vanilla extract.
  9. SPOON half of batter into ready pan. Sprinkle Streusel over batter, no longer allowing Streusel to the contact aspects of pan. High with closing batter. Plan sure batter layer touches edges of pan.
  10. BAKE for 55 to 60 minutes or until wooden utilize inserted in cake comes out neat. Frigid for half-hour in pan on wire rack. Invert onto wire rack to wintry fully. Then frost.

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