Yield: 16 servings
Pumpkin Cream Cheese Bundt Cake
Prep Time
25 minutes
Cook Time
1 hour
Total Time
1 hour 25 minutes
How about baking up a Pumpkin Cream Cheese Bundt Cake this fall? Not only will your house smell amazing, but the flavor of this pumpkin bundt cake with cream cheese filling will knock your socks off!
Ingredients
For the cake:
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 1 cup vegetable oil
- 4 large eggs
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 Tablespoon cinnamon
- 1 can (15 ounce) pure pumpkin
- ½ teaspoon ground cloves
- 1 teaspoon ginger
- 1 teaspoon nutmeg
For the filling:
- 1 package (8 ounce) cream cheese, softened
- ⅓ cup granulated sugar
- ¾ teaspoon maple flavoring
- 1 large egg
For the frosting:
- 4 ounce cream cheese, softened
- 3 Tablespoons milk
- 1 teaspoon maple flavoring
- 2 cups powdered sugar
- 1 cup chopped pecans
Instructions
- Preheat oven to 350 degree F. Spray a 12 cup bundt pan generously with baking spray. Set aside.
- In a large bowl, combine all the ingredients for the cake, mixing until well combined. Set aside.
- For the filling, in a mixing bowl, beat cream cheese with sugar, maple and egg until smooth and creamy (about 2-3 minutes). Set aside.
- To assemble, fill bottom of sprayed bundt pan with about ½ of the batter. Spoon the cream cheese mixture into the pan, being careful not to let it touch the sides of the pan. Spoon the remaining batter over the cream cheese layer.
- Bake cake in oven for 60-65 minutes. Cake will be browned and pull away from the pan when done. Remove from oven and cool 5-10 minutes in pan. Invert cake onto a cake plate and cool completely before adding frosting.
- For the frosting, beat cream cheese, milk, maple, and powdered sugar together until smooth (about 3 minutes). If frosting the whole cake, spread over cooled cake and sprinkle immediately with chopped pecans. If you would rather have a thinner glaze, add a little extra milk and whisk smooth. Drizzle over cooled cake and add pecans.
Notes
- I love THIS bundt pan! Works like a charm in flipping out the cake, every time!
- If you like a thinner icing instead of thick frosting, add more milk to the frosting a spoonful at a time.
- Make sure not to let the cream cheese filling touch the sides of the bundt pan. Use a spoon to transfer the filling to the pan carefully.
- Let the cream cheese soften at room temperature before using.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 454Total Fat: 23gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 67mgSodium: 249mgCarbohydrates: 58gFiber: 2gSugar: 42gProtein: 5g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.