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Easy Pumpkin Bundt Cake
Moist, delicious Easy Pumpkin Bundt Cake! This cake screams fall!
Prep Time 10 minutes minutes
Cook Time 45 minutes minutes
Total Time 55 minutes minutes
Servings 24
Calories 117kcal
Author Nancy P.
- 1 stick butter softened (8 tablespoons)
- 3/4 cup Dixie Crystals sugar
- 3 eggs
- 1 cup pumpkin
- 1/2 cup sour cream
- 1 teaspoon vanilla
- 1 1/2 cup all purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 cup powdered sugar
- Sweets & Treats Leaf Sprinkles
Preheat oven to 350 degrees F. Spray bundt pan with non stick cooking spray and set aside.
In large bowl add butter and sugar. Mix till smooth. Add one egg at a time and mix until incorporated.
Mix in pumpkin, sour cream and vanilla.
In small bowl whisk together flour, baking soda and cinnamon.
Mix flour into butter mixture just until mixture is smooth.
Pour into bundt pan.
Bake for 35-45 minutes or until tooth pick inserted comes out clean.
When done allow to cool. Flip cake onto cooling rack. Cool for 20 minutes.
Sprinkle on powdered sugar and sprinkles.
Serve and ENJOY!
Serving: 1g | Calories: 117kcal | Carbohydrates: 15g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 36mg | Sodium: 54mg | Sugar: 9g