This is a really easy pumpkin bundt recipe for halloween with a brown sugar swirl, you can add cream cheese glaze for an extra touch of sweetness!
Preparation Time: 15 mins
Cook: 1 hr
Additional: 30 mins
Servings: 12
Ingredients.
- 3/4 cup firmly packed dark brown sugar
- 2 tablespoons unsalted butter, softened
- 3 ½ teaspoons pumpkin pie spice, divided
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 ½ cups white sugar
- 3/4 cup unsalted butter, softened
- 4 large eggs, at room temperature
- 2 cups canned pumpkin puree
- 1 cup sour cream, at room temperature
- 2 teaspoons vanilla extract
Preparation.
Step 1.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-cup fluted tube pan, such as Bundt®.
Step 2.
Mix together brown sugar, 2 tablespoons butter, and 1 teaspoon pumpkin pie spice in a small bowl until mixture resembles wet sand. Set aside.
Step 3.
Whisk together flour, remaining 2 1/2 teaspoons pumpkin pie spice, baking powder, baking soda, and salt until thoroughly combined in a second bowl.
Step 4.
Cream white sugar and 3/4 cup butter until light and fluffy in a third, large bowl. Beat in eggs, 1 at a time, mixing well after each addition. Mix in pumpkin, sour cream, and vanilla until thoroughly combined. Add flour mixture in 3 additions, beating after each addition until just combined and taking care not to overmix.
Step 5.
Pour 1/2 of the batter into the prepared pan. Sprinkle brown sugar mixture evenly over batter. Pour in remaining batter and smooth into an even layer.
Step 6.
Place the pan into the preheated oven and bake until a bamboo skewer inserted into the center of the cake comes out with a few moist crumbs, about 60 minutes. Allow the cake to cool in the pan for 30 minutes before gently running a knife around the edges to loosen, and remove to a wire rack to cool completely.
