SOUR CREAM PUMPKIN BUNDT CAKE, SOOO GOOD!

SOUR CREAM PUMPKIN BUNDT CAKE has gotten rave reviews, so here is the recipe! I found it on the Libby's (canned) Pumpkin website, just so you know I'm giving credit where it's due. I would want credit for MY recipe.

And I KNOW you were wondering how the name came about so here goes...this is my condensation of information gathered from Wikipedia. 

Nordic Ware Pro Cast Original Bundt Pan

The dessert cake known as a "bundt cake" is baked in a pan 

with a distinctive ring shape and a hole in the middle.

It appears that "bundt" comes from the German ring-shaped 

tea-time cake called, Bundkuchen The word Bundt is used 

instead of bund in a recipe for "Bundt Kuchen. The German 

word bund in bundkuchen was derived from the bundling or 

wrapping of cake dough around the center hole of the pan. 

 The aluminum bundt pan, was trademarked in 1950 by 

H.David Dalquist, the founder of Nordic Ware, based in St.

 Louis Park, Minnesota

 Pillsbury sponsored a baking contest in 1966  and a bundt 

cake won second place. An immediate scramble for the 

pans, prompted the bundt pan to become the most-sold pan

 in the United States. More than 50 million bundt pans have 

been sold by the Nordic Ware company, since it's 

introduction.

Silicone Solutions 12 Cup Fluted Tube Pans

 Let me say that a bundt pan is my first choice, because it is

 so pretty! But this could be made as a layer cake, or a 

simple 9x13. Me personally, I'd go for a fun shape, as shown

 above, in a mini bundt pan. Mine makes 6 minis and it 

bakes faster too.  And it's round like a pumpkin, how cute is

 that?

Nordic Ware Platinum Collection Cast Aluminum Garland Bundt Pan

This recipe also makes wonderful cupcakes. Here are mine, 

coated with orange sugar, pretzel stick stems and piped 

buttercream leaves and vine tendrils. Makes a nice dessert 

presentation, don't you think?

Fall Pumpkin Patch: Orange Leaf Harvest Cupcake Wrappers - Set of 12 - Autumn or Halloween Decorations


SOUR CREAM PUMPKIN BUNDT CAKE
by Libby brand Pumpkin

3 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 cups granulated sugar
1 cup (2 sticks) butter, softened (I did 1 stick + 1/2 cup shortening)
4 large eggs
1 cup Libby's 100% Pure Pumpkin
1 container ( 8 oz.) sour cream
2 teaspoons vanilla extract

Preheat oven to 350 deg.F . Grease and flour 12-cup Bundt pan. 

Combine flour, cinnamon, baking soda and salt in a medium bowl. Beat granulated sugar and butter in a 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.

Pour batter into prepared pan. Bake for 55-60 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. 
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The original recipe also includes a streusel filling. I did not use it because I was icing it with cream cheese frosting and didn't want it too sweet. You could do the streusel and eliminate the frosting. Here are the streusel ingredients if you want to use it:

STREUSEL
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 teaspoons butter or margarine

combine brown sugar, cinnamon and allspice in a small bowl, cut in butter with pastry blender or two knives until mixture is crumbly.

OXO Good Grips Dough Blender with Blades

To assemble in cake, spoon HALF of the 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.

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Now to Make the Cream Cheese Icing:

CREAM CHEESE ICING

1 stick (1/2 cup) butter, softened (not melted)
1 (8 oz) package cream cheese, softened
4 cups confectioners sugar
1 tablespoon milk
1 teaspoon vanilla extract

In mixer,blend softened butter and cream cheese until very smooth. Gradually add confectioners sugar, mixing on low, and scraping bowl often. Add the vanilla extract. Add milk, one teaspoon at a time until desired consistency.

When cake has cooled completely, spoon icing over top edge and spread it partially down the sides, allowing it to run down in delicious, uneven rivers. Some of the cake should be exposed. This is the classic way to ice a bundt cake. Leftover icing? Store in a covered container and spoon additional gooey goodness onto slices if desired. Cream cheese icing is also lovely on toasted cinnamon raisin bread instead of butter or jam. 

Let me know if you've made this recipe and what you thought. I'd love to hear from you!

Making your life a little sweeter,

Liz
The Party Hostess Diva

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