Sour Cream Pumpkin Bundt® Cake

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 350 degrees F (175 degrees C). Generously spray a 9- or 12-cup fluted tube pan (such as Bundt®) with baking spray.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Cream together sugar, butter, and margarine until light and fluffy, scraping down the bottom and sides as needed, about 2 minutes. Add eggs on medium speed, 1 at a time, until well blended. Mix in sour cream, canned pumpkin, and vanilla on medium to high speed just until well blended.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Whisk flour, cinnamon, baking soda, and salt together in a separate bowl until blended.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Add dry ingredients to the wet ingredients; stir only until just combined. Scrape down the sides and bottom and finish blending everything together by hand with a spatula. Scrape cake batter into the prepared pan and smooth gently with a spatula.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Bake in the preheated oven until a skewer inserted into the center of the cake comes out clean, 50 to 55 minutes.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Remove from the oven and allow cake to rest for about 15 minutes before carefully inverting onto a cooling rack. Allow to finish cooling before slicing and serving.'}

📊 Nutrition Facts

Per serving (12 servings total)