Pumpkin Cream Cheese Bundt Cake
Ingredients
The cake
-
2¾
cups
all-purpose flour
-
2
teaspoons
baking soda
-
½
teaspoon
salt
-
2
teaspoons
ground cinnamon
-
½
teaspoon
ground ginger
-
½
teaspoon
ground cloves
-
½
teaspoon
ground nutmeg
-
½
teaspoon
ground allspice
-
1
can (15 ounce)
pumpkin puree
-
1
cup
packed light or dark brown sugar
-
¾
cup
granulated sugar
-
1
cup
vegetable oil
-
4
large
eggs
-
1
teaspoon
pure vanilla extract
The cream cheese filling
-
12
ounces
full-fat brick cream cheese
-
1
large
egg
-
⅓
cup
granulated sugar
-
½
teaspoon
pure vanilla extract
Optional topping
-
to taste
salted caramel sauce
-
to taste
flaky sea salt
Instructions
- Preheat the oven to 350°F (177°C) and grease a 10-inch Bundt pan.
- In a large bowl, whisk together the dry ingredients for the cake.
- In another bowl, mix the wet ingredients until combined.
- Combine the wet and dry ingredients to form the cake batter.
- In a separate bowl, beat the cream cheese until smooth, then add the remaining filling ingredients.
- Spread half of the pumpkin batter in the Bundt pan, followed by the cream cheese filling, then top with the remaining pumpkin batter.
- Gently swirl the layers together with a knife.
- Bake for 55-65 minutes until a toothpick comes out clean.
- Cool the cake in the pan for 2 hours, then invert onto a cooling rack.
- Allow to cool completely before adding any optional toppings.
Nutrition Facts (estimated)
Servings
12
Calories
350
Total fat
15g
Total carbohydrates
50g
Total protein
5g
Sodium
300mg
Cholesterol
70mg
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