Ingredients
-
-
1/2
-
1
-
1/4
-
2
-
1/2
-
-
3
-
1
-
2
-
-
-
-
-
Directions
Sour Cream Pumpkin Bundt Cake,A filling of brown sugar streusel makes this pumpkin-flavored cake a special treat. From the Nestles website,I made this recipe based on the wonderful reviews and it did not disappoint! The family loved it! It mixes up beautifully and came out great when baked. 60 minutes on the dot did it for me. Next time, I will reduce the sugar in both the cake and the streusel filling.,Made recipe as written but subbed pecans for the walnuts because that’s what I had on hand. Delicious!
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Steps
|
1
Done
|
Preheat Oven to 350f. |
|
2
Done
|
Grease and Flour 12-Cup Bundt Pan. |
|
3
Done
|
For Streusel: Combine Brown Sugar, Cinnamon and Allspice in Small Bowl. |
|
4
Done
|
Cut in Butter With Pastry Blender or Two Knives Until Mixture Is Crumbly, Fold in Nuts. |
|
5
Done
|
For Batter: Combine Flour, Cinnamon, Baking Soda and Salt in Medium Bowl. |
|
6
Done
|
Beat Granulated Sugar and Butter in Large Mixer Bowl Until Light and Fluffy. |
|
7
Done
|
Add Eggs One at a Time, Beating Well After Each Addition. |
|
8
Done
|
Add Pumpkin, Sour Cream and Vanilla Extract; Mix Well. |
|
9
Done
|
Gradually Beat in Flour Mixture. |
|
10
Done
|
to Assemble: Spoon Half of Batter Into Prepared Pan. |
