Pumpkin Cake with Cream Cheese Filling

This is one of many Bundt Cake recipes that I absolutely love. When Fall comes around, it is Pumpkin Season, at my house you can guarantee that there is Pumpkin in many of the foods that I make.

However, this super easy Bundt Cake is one that I make year-round, just because it is so easy, so tasty and so pretty when it is on the table waiting to be served.

I know there are millions of us that love Pumpkin with Cream Cheese, and this beautiful Bundt Cake gives us just that. This Pumpkin Cream Cheese Cake with Cream Cheese Filling is one that is flavorful, has just the right Pumpkin Spice, and can be served for dessert or snacks.

I have been known to serve it up at Breakfast time in my house.

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What makes this recipe special?

This recipe is simple, easy to make, and tastes great! The cake is moist and has just the right amount of spices to it. The cream cheese filling is smooth and creamy.

Variations:

Personally, this cake is perfect the way it is. However, you could use some Cream Cheese Frosting and soften it slightly. Then drizzle it over the top of the Pumpkin Cake with Cream Cheese Filling.

Ingredients :

Pumpkin Cake:

• All-purpose flour
• Baking soda
• Ground cinnamon
• Ground cloves
• Salt
• Ground ginger
• Ground nutmeg
• Ground allspice
• Pumpkin puree
• Dark brown sugar
• Butter
• Sour cream
• Maple syrup
• Heavy cream
• Eggs
• Vanilla extract

Cream Cheese Filling:

• Cream cheese
• White sugar
• Egg
• Vanilla extract

How to make Pumpkin Cake with Cream Cheese Filling:

Step 1. Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 12-cup fluted tube pan (such as Bundt(R)).

Step 2. Whisk flour, baking soda, cinnamon, cloves, salt, ginger, nutmeg, and allspice together in a large bowl. Set aside.

Step 3. Whisk pumpkin, brown sugar, and butter together in a separate large bowl until combined. Whisk in sour cream until no lumps remain. Add maple syrup, heavy cream, eggs, and vanilla extract and whisk until completely incorporated.

Step 4. Add flour mixture gradually to pumpkin mixture until just combined, most lumps are gone, and the batter is thick, being careful not to overmix.

Step 5. Beat cream cheese in a medium bowl using an electric mixer on medium-high speed until smooth. Mix in sugar, egg, and vanilla extract at medium-high speed until thoroughly combined and the filling mixture is smooth.

Step 6. Pour 1/2 of the cake batter into the prepared pan. Spoon filling over the batter, trying to avoid touching the side or center column of the pan. Pour the remaining cake batter over the filling and smooth gently using a spatula.

Step 7. Bake in the preheated oven until a bamboo skewer inserted into the center of the cake comes out fairly clean, with only a few moist crumbs, 55 to 65 minutes.

Let the cake cool for about 30 minutes before inverting it onto a wire rack to cool completely before serving.

Pumpkin Cake with Cream Cheese Filling

Prep Time: 20 minutes minutes

Cook Time: 55 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Servings: 12

This recipe is simple, easy to make and tastes great! The cake is moist and has just the right amount of spices to it. The cream Cheese filling is smooth and creamy.

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Ingredients 

Pumpkin Cake:

• 2 3/4 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 3/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1 15 ounce can pumpkin puree
• 1 cup packed dark brown sugar
• 1/2 cup butter, melted and cooled
• 1/4 cup sour cream
• 3/4 cup maple syrup
• 1/4 cup heavy cream
• 4 eggs
• 1 teaspoon vanilla extract

Cream Cheese Filling:

• 1 1/2 8 ounce packages cream cheese, softened
• 1/4 cup white sugar
• 1 egg
• 1/2 teaspoon vanilla extract

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Instructions

• Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 12-cup fluted tube pan (such as Bundt(R)).
• Whisk flour, baking soda, cinnamon, cloves, salt, ginger, nutmeg, and allspice together in a large bowl. Set aside.
• Whisk pumpkin, brown sugar, and butter together in a separate large bowl until combined. Whisk in sour cream until no lumps remain. Add maple syrup, heavy cream, eggs, and vanilla extract and whisk until completely incorporated.
• Add flour mixture gradually to pumpkin mixture until just combined, most lumps are gone, and the batter is thick, being careful not to overmix.
• Beat cream cheese in a medium bowl using an electric mixer on medium-high speed until smooth. Mix in sugar, egg, and vanilla extract at medium-high speed until thoroughly combined and the filling mixture is smooth.
• Pour 1/2 of the cake batter into the prepared pan. Spoon filling over batter, trying to avoid touching the side or center column of the pan. Pour remaining cake batter over filling and smooth gently using a spatula.
• Bake in the preheated oven until a bamboo skewer inserted into the center of the cake comes out fairly clean, with only a few moist crumbs, 55 to 65 minutes. Let the cake cool for about 30 minutes before inverting onto a wire rack to cool completely before serving

Notes

Source: Allrecipes

Nutrition

Calories: 409kcal | Carbohydrates: 62g | Protein: 7g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Cholesterol: 112mg | Sodium: 430mg | Fiber: 2g | Sugar: 36g

Author: Laura

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How should this Pumpkin Cake with Cream Cheese Filling be stored?

With the Cream Cheese filling, it is best to store this cake in the refrigerator. Be sure that the cake is at room temperature, then place it in an airtight container or wrap it with plastic. You can store the Pumpkin Cake with Cream Cheese Filling in the refrigerator for 3 days.

Can I freeze the Pumpkin Cake with Cream Cheese Filling?

The Pumpkin Cake with Cream Cheese Filling can be frozen. However, the Cream Cheese may become separated when thawed. You can wrap it tightly in plastic and aluminum foil and store it in the freezer for 3 months.

Can I warm this Pumpkin Cake up?

The best way to reheat the Pumpkin Cake is by the slice in the microwave. Heat a paper towel-covered slice on a plate for 20 to 30 seconds.