Sour Cream Pumpkin Bundt Cake

Ingredients

• 1 package(s) sour cream (8 ounce pkg)
• 2 teaspoon(s) vanilla extract
• 1 ½ cup(s) sifted powdered sugar
• 2 tablespoon(s) orange juice, or as needed
• 1 teaspoon(s) ground cinnamon ¼ teaspoon ground allspice
• ½ cup(s) packed brown sugar
• 1 tablespoon(s) ground cinnamon
• + 11 more ingredients
• • 2 teaspoon(s) baking soda 1 teaspoon salt
  • 2 cup(s) granulated sugar
  • 1 cup(s) butter or margarine, softened
  • 4 eggs (large)
  • 1 cup(s) Pure Pumpkin (not pumpkin pie filling)
  • 2 teaspoon(s) butter or margarine
  • Cake
  • 3 cup(s) all-purpose flour
  • 14 serving(s)
  • Streusel
  • Glaze

Preheat oven to 350 degrees F. Grease and flour 12-cup Bundt pan. For Streusel: Combine brown sugar, cinnamon and allspice in small bowl. Cut in butter with pastry blender or two knives until mixture is crumbly. For Batter: Combine flour, cinnamon, baking soda and salt in medium bowl. Beat gran...

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