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Pumpkin Cream Cheese Bundt Cake

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Pumpkin Cream Cheese Bundt Cake is a moist and flavorful fall dessert featuring spiced pumpkin cake with a rich cream cheese filling, all baked into a beautiful Bundt shape.

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 3 large eggs
  • 1 (15 oz) can pumpkin puree
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • Cream Cheese Filling:
  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • Optional Glaze:
  • 1 cup powdered sugar
  • 1–2 tablespoons milk or cream
  • 1/4 teaspoon vanilla extract
  • Chopped pecans or walnuts (optional, for garnish)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 10- to 12-cup Bundt pan thoroughly.
  2. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  3. In another bowl, whisk together granulated sugar, brown sugar, eggs, pumpkin puree, vegetable oil, and vanilla extract until smooth.
  4. Gradually stir the dry ingredients into the wet mixture until just combined. Do not overmix.
  5. In a separate bowl, beat cream cheese, sugar, egg, and vanilla until smooth to make the filling.
  6. Pour half of the pumpkin batter into the prepared Bundt pan. Spoon the cream cheese filling evenly over the batter, keeping it away from the edges. Top with the remaining pumpkin batter and smooth the top.
  7. Bake for 55–65 minutes, or until a toothpick inserted in the cake part (not the filling) comes out clean. Tent with foil if browning too quickly.
  8. Let the cake cool in the pan for 15–20 minutes. Then invert onto a wire rack to cool completely.
  9. Optional: Mix powdered sugar, milk/cream, and vanilla to make a glaze. Drizzle over the cooled cake and top with chopped nuts if desired.

Notes

Ensure the cream cheese filling stays away from the edges to prevent sinking or leaking.For best results, use full-fat cream cheese.Let the cake cool completely before glazing or slicing.This cake tastes even better the next day after chilling.

Nutrition

Find it online: https://cookibly.com/pumpkin-cream-cheese-bundt-cake/