This amazing dessert perfectly resembles a huge hamburger. One I created for my nephew was a big success.
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 12 |
| Yield: | 1 Bundt(R) cake |
Ingredients
- baking spray
- ½ cup butter, softened
- ½ cup margarine, softened
- 2 cups white sugar
- 4 large eggs, at room temperature
- 1 cup sour cream
- 1 cup canned pumpkin
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 3 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1 teaspoon salt
Instructions
- 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.
- 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.
- Whisk flour, cinnamon, baking soda, and salt together in a separate bowl until blended.
- 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.
- Bake in the preheated oven until a skewer inserted into the center of the cake comes out clean, 50 to 55 minutes.
- 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.
- You can use all butter instead of 1/2 margarine and 1/2 butter.
- For additional sweetness, make a simple glaze and pour over the top while still warm to help it soak in if desired.
Nutrition Facts
| Calories | 453 kcal |
| Carbohydrate | 60 g |
| Cholesterol | 91 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 9 g |
| Sodium | 629 mg |
| Sugars | 34 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
I followed the recipe for 6 servings and used all butter. It was very cake like with a fine crumb. Certainly didn’t need to be any sweeter! It ithwould be a great autumn treat to serve at a get together with the gang, served with a dollop of whipped cream and a sprinkle of allspice along with tea or coffee. Yum!! It’s a bit too ‘dessert like’ for breakfast unless served as part of a brunch.