Pumpkin Cream Cheese Bundt Cake
Pumpkin cream cheese bundt cake is a dense moist cake that it is the perfect fall cake and may be the perfect dessert for your Thanksgiving Dinner.
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Servings: 16 servings
Calories: 374kcal
Ingredients
Cake
- 1 cup vegetable oil
- 3 eggs
- 15 ounces pumpkin puree
- 1 teaspoon vanilla
- 2 cups sugar
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
Cream cheese filling
- 8 ounces cream cheese
- 1/4 cup sugar
- 1 egg
- 1/2 teaspoon vanilla
Frosting
- 5 tablespoons brown sugar
- 5 tablespoons heavy cream
- 1 tablespoon butter
- powdered sugar
Instructions
- Preheat the oven to 350 degrees F. Grease a 10-inch bundt cake pan
- Combine the oil, 3 eggs, pumpkin, sugar, and vanilla with an electric mixer until blended.
- Sift together the flour, baking soda, salt, and spices add to the batter and mix until blended. Set aside.
- For the cream cheese filling. With an electric mixer beat the cream cheese until fluffy. Add the sugar and beat in. Add the egg and vanilla and mix until well blended.
- Take the cake batter and put 1/2 of the batter into the prepared cake pan. Spread the cream cheese on top of the batter. Spoon the remaining cake batter over the cream cheese.
- Place in the preheated oven and bake for 55 to 60 minutes or when a toothpick inserted in the middle of the cake comes out clean.
- Remove from oven and cool for 5 minutes, then remove cake from the cake pan onto a cake platter. Cool completely
- For the frosting. Add the brown sugar, cream, and butter in a medium saucepan. Heat over medium heat until the mixture comes to a boil. Boil for a few minutes. Remove from heat and beat in enough powdered sugar to make the right consistency to drizzle over top of the cooled cake.
Notes
The calorie count does not include the calories in the frosting
Nutrition
Calories: 374kcal