Sour Cream Pumpkin Bundt® Cake

1 . Stage

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 . Stage

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 . Stage

Whisk flour, cinnamon, baking soda, and salt together in a separate bowl until blended.

4 . Stage

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 . Stage

Bake in the preheated oven until a skewer inserted into the center of the cake comes out clean, 50 to 55 minutes.

6 . Stage

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.