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Sour Cream Pumpkin Pie Bundt Cake

Can't decide between cake or pie? With Sour Cream Pumpkin Pie Bundt Cake, you don't have to! This fall sour cream bundt cake dessert lets you enjoy the best of both worlds.
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Keyword: Baking with Sour Cream, Pumpkin Desserts, Sour Cream Cake
Servings: 12 servings
Author: Sues



  • 1 3/4 cups all-purpose flour
  • tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp salt
  • 1 stick unsalted butter, room temperature (plus more for pan)
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 cup DairyPure Sour Cream

Pumpkin Pie Filling

  • 1 cup pumpkin puree
  • 3/4 cup DairyPure Sour Cream
  • 1/2 cup granulated sugar
  • 1 large egg, lightly beaten
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp salt

Sour Cream Icing

  • 3/4 cup DairyPure Sour Cream
  • 1/2 cup confectioners' sugar
  • 1/4 tsp vanilla
  • 1/4 tsp milk


Cake and Assembly

  • Preheat oven to 350 degrees and lightly grease a 9-inch bundt pan.
  • In a medium-sized bowl whisk together flour, baking powder, cinnamon, nutmeg, ginger, and salt.
  • In the bowl of a stand mixer or in a large bowl with a hand mixer, beat butter and granulated sugar on medium speed until pale and fluffy, about 2 minutes.
  • Beat in eggs, one at a time, until well blended.
  • Mix in flour mixture in 3 additions, alternating with sour cream.
  • Spoon half of the batter into the prepared pan.
  • Pour all of the pumpkin pie filling over the layer of cake batter.
  • Spoon the remaining batter over the pumpkin pie filling and gently spread with a spatula. If your batter doesn't completely cover the pie filling, that's OK. The cake will expand and rise as it bakes.
  • Bake at 350 degrees for about 45 minutes, until a toothpick inserted into the top cake layer comes out clean.
  • Remove from oven and jiggle gently to loosen edges of cake from pan (if this doesn't work, you can gently use a spatula). Place upside down on metal rack and let cool for about 10 minutes. Then lift bundt pan from cake and let cake remain on rack to cool completely.
  • Once cake has cooled, pour sour cream icing over the top of the cake, letting it drizzle down the sides. Top with sprinkles if desired.

Pumpkin Pie Filling

  • In a large bowl, combine the pumpkin puree, sour cream, sugar, egg, cinnamon, nutmeg, ginger and salt. Whisk together until smooth.

Sour Cream Icing

  • In a medium bowl, whisk together sour cream, confectioners' sugar, vanilla, and milk until smooth. If icing is too thick, add more milk 1/8 tsp at a time.