These Pumpkin Cream Cheese Bundt Cake is one of my favorite bundt cake recipes for fall. It's both easy and delicious and looks beautiful on any dessert table!
Ingredients
2 3/4Cflour
2tspbaking soda
1/2tspsalt
2tspground cinnamon
1/2tspground ginger
1/2tspground nutmeg
1/2tspallspice
2Cpumpkin puree
1Cbrown sugar, packed
3/4Csugar
1Ccanola oil
4large eggs
1tsppure vanilla extract
Cream cheese filling:
12ozcream cheese, softened
1large egg
1/4Csugar
1/2tsppure vanilla extract
Cream cheese glaze:
2ozcream cheese, softened
1Cpowdered sugar
1tspvanilla extract
3tbspwhole milk
1Cchopped walnuts
Instructions
Preheat oven to 350 degrees and spray a bundt pan with pam baking spray
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg and allspice until combined.
Using a standing mixer, cream together the pumpkin, brown sugar, sugar, oil, eggs and vanilla extract.
Combine the wet ingredients into the dry ingredients and mix until combined
Cream cheese filling:
Using the standing mixer, cream together the cream cheese egg, sugar and vanilla until combined and smooth
Prep directions :
Pour half of the pumpkin batter into the bundt pan
Spread the cream cheese mixture onto the batter
Pour remaining pumpkin batter into the bundt pan and bake 65-75 minutes or until a toothpick comes out clean
Allow to cool completely before removing onto a cake stand
Directions for cream cheese glaze:
Using a standing mixer, beat cream cheese and powdered sugar until combined, about 2 minutes.
Slowly beat in vanilla and milk until combined
Beat in 1/4 C powdered sugar if the glaze is to thin