Pumpkin Cream Cheese Bundt Cake

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

Prep 25m

Cook 1h 5m

Total 1h 30m

This Pumpkin Cream Cheese Bundt Cake is a moist and flavorful fall dessert. Made with pumpkin puree, warm spices, and a rich cream cheese filling, this delicious cake is sure to be a hit at any gathering. Perfect with a cup of coffee or as a sweet treat after dinner.

Pumpkin Bundt Cake

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Pumpkin Cream Cheese Bundt Cake

Ingredients

Cream Cheesefilling

Steps

Nutrition Facts

Pumpkin Cream Cheese Bundt Cake

Ingredients

Cream Cheesefilling

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts