Sour Cream Bundt Cake Recipe

This easy sour cream bundt cake recipe is guaranteed to be a crowd-pleaser! Incredibly moist and flavorful, it's perfect for breakfast, brunch, or an afternoon snack. The warm cinnamon-sugar swirl adds a delightful touch that will leave everyone wanting more. Get ready to impress!

Prep Time 20 mins
Cook Time 75 mins
Calories 417.5 kcal
Protein 10g
Rating 5.0 (1 Reviews)
Sour Cream Bundt Cake 27

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Sour Cream Bundt Cake

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How to Make Sour Cream Bundt Cake

  1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
  2. In a large bowl, combine 1 box (15.25 oz) yellow cake mix, 1/2 cup granulated sugar, 3 large eggs, 1/2 cup vegetable oil, and 1 cup sour cream. Beat with an electric mixer until smooth.
  3. Gently fold in 1 cup chopped pecans or walnuts (optional).
  4. In a small bowl, mix 1/2 cup packed brown sugar and 1 teaspoon ground cinnamon.
  5. Sprinkle 1/3 of the brown sugar mixture evenly over the bottom of the prepared bundt pan.
  6. Pour half of the cake batter over the brown sugar mixture.
  7. Sprinkle another 1/3 of the brown sugar mixture over the batter.
  8. Pour the remaining cake batter over the second layer of brown sugar.
  9. Sprinkle the remaining brown sugar mixture over the top.
  10. Bake for 60-65 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

11 g

Sugar

109g

Fat

26g

Carbs

14g

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