Pumpkin Cream Cheese Bundt Cake
Ingredients
Cream Cheese Filling
-
8
oz
cream cheese
-
½
cup
sugar
-
1
large
egg
-
¼
teaspoon
cinnamon
-
¼
teaspoon
vanilla extract
Pumpkin Bundt Cake
-
3
cups
all-purpose flour
-
1½
teaspoons
baking powder
-
1½
teaspoons
baking soda
-
1
teaspoon
salt
-
1½
teaspoons
cinnamon
-
¼
teaspoon
ground all spice
-
¼
teaspoon
ground cloves
-
¼
teaspoon
ground ginger
-
⅛
teaspoon
ground nutmeg
-
¼
cup
unsalted butter
-
½
cup
light brown sugar
-
¼
cup
granulated sugar
-
2
large
eggs
-
½
cup
vegetable oil
-
1½
cups
canned pumpkin
-
½
cup
low fat vanilla yogurt
-
1½
teaspoons
vanilla extract
Icing
-
1
tablespoon
unsalted butter
-
4
teaspoons
milk
-
1
cup
powdered sugar
Instructions
- Preheat the oven to 350°F (176°C) and prepare a Bundt pan.
- Make the cream cheese filling by beating cream cheese and sugar until smooth, then mix in egg, cinnamon, and vanilla.
- Refrigerate the cream cheese filling.
- In a bowl, whisk together the dry ingredients for the cake.
- In a stand mixer, cream together butter and sugars, then add eggs one at a time.
- Mix in vegetable oil, pumpkin, yogurt, and vanilla until smooth.
- Combine the dry ingredients with the wet mixture until just incorporated.
- Pour half of the pumpkin batter into the Bundt pan, then add the cream cheese filling, and top with the remaining batter.
- Bake for 55-60 minutes until a toothpick comes out clean.
- Cool the cake in the pan for 15 minutes before transferring to a wire rack.
- Prepare the icing by melting butter and milk, then mix in powdered sugar until smooth.
- Pour the icing over the cooled cake.
Nutrition Facts (estimated)
Servings
12
Calories
395
Total fat
15g
Total carbohydrates
60g
Total protein
5g
Sodium
360mg
Cholesterol
54mg
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