Name: Pumpkin Cream Cheese Bundt Cake
Prep time: 25 min
Cook time: 65 min
Total time: 90 min
Yield: 10
Ingredients: 2 and 3/4 cups (344g) all-purpose flour(spooned & leveled); 2 teaspoons baking soda; 1/2 teaspoon salt; 2 teaspoons ground cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon ground cloves; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground allspice; 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)*; 1 cup (200g) packed light or dark brown sugar (I prefer dark here); 3/4 cup (150g) granulated sugar; 1 cup (240ml) vegetable or canola oil; 4 large eggs; 1 teaspoon pure vanilla extract; Cream CheeseFilling:; 12 ounces (339g) full-fat brick cream cheese, softened toroom temperature; 1 large egg; 1/3 cup (67g) granulated sugar; 1/2 teaspoon pure vanilla extract

Ingredients

(Servings: 10)

2 and 3/4 cups (344g) all-purpose flour(spooned & leveled)

2 teaspoons baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1/2 teaspoon ground allspice

1 (15 ounce) can pumpkin puree (not pumpkin pie filling)*

1 cup (200g) packed light or dark brown sugar (I prefer dark here)

3/4 cup (150g) granulated sugar

1 cup (240ml) vegetable or canola oil

4 large eggs

1 teaspoon pure vanilla extract

12 ounces (339g) full-fat brick cream cheese, softened toroom temperature

1 large egg

1/3 cup (67g) granulated sugar

1/2 teaspoon pure vanilla extract

Pumpkin Cream Cheese Bundt Cake

Ingredients

Cream Cheesefilling

Steps

Nutrition Facts

Comments

Pumpkin Cream Cheese Bundt Cake

Ingredients

Cream Cheesefilling

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts