Description
Indulge in the perfect fall treat with this Pumpkin Cream Cheese Bundt Cake. A moist and flavorful pumpkin cake with a ribbon of sweet cream cheese filling, all topped with a delicious glaze.
Ingredients
Scale
- 2 and 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 can (15 oz) pumpkin purée
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
For the pumpkin cake:
For the cream cheese filling:
Optional glaze:
Instructions
- Preheat the oven to 350°F (177°C). Grease and flour a 10- or 12-cup Bundt pan.
- In a large bowl, whisk together the dry ingredients. In another bowl, whisk the sugars, oil, eggs, pumpkin, and vanilla until smooth. Combine the wet and dry ingredients.
- For the cream cheese filling, beat cream cheese, sugar, egg, and vanilla until smooth.
- Pour half of the pumpkin batter into the pan. Add cream cheese mixture, then top with remaining batter.
- Bake for 55–65 minutes. Cool, then glaze if desired.
Notes
- This cake tastes even better the next day as the flavors meld together.
- Store covered in the fridge for up to 5 days. Bring to room temperature before serving.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 34 g
- Sodium: 280 mg
- Fat: 21 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 55 mg
