Pumpkin Cream Cheese Bundt Cake #desserts #delicious

The pumpkin hitter joins a couple of kitchen staples like canned pumpkin, eggs, oil, cinnamon, flavors, flour, and dark colored sugar. Oil, dark colored sugar, and pumpkin make this one of the moistest bundt cakes to come outta your broiler! I cherish that about pumpkin cakes! It is unimaginably wealthy in flavor from every one of the flavors, pumpkin, and dark colored sugar, as well.

The cream cheddar hitter joins cream cheddar, egg, sugar, and vanilla. That is it! The filling isn't excessively sweet, which I cherish and I think you'll acknowledge as well. Genuine flavors radiate through today!

This pumpkin bundt cake is fantastic to such an extent that it doesn't require an icing, coat ganache, icing, and so forth. What's more, I can't trust I'm stating that! The cream cheddar layer inside kind of fills that "void." 🙂

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Ingredients

• 2 and 3/4 cups (345g) all-purpose flour (spoon & 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 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 Cheese Filling

• 12 ounces (336g) full-fat block cream cheese, softened to room temperature
• 1 large egg
• 1/4 cup (50g) granulated sugar

1/2 teaspoon pure vanilla extract
Instructions

1. Preheat the oven to 350°F (177°C) and grease a 10-inch bundt pan.
2. Whisk the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice together in a large bowl. Set aside. Whisk the pumpkin, brown sugar, granulated sugar, oil, eggs, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and whisk until completely combined. Batter will be thick.
3. Make the cream cheese filling: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on high speed until no lumps remain. Beat in the remaining ingredients on medium-high speed until combined.
4. Spread half of the pumpkin batter into the prepared bundt pan. Spread all of the cream cheese filling evenly on top. Spread the remaining pumpkin batter on top.
5. Bake for 55-65 minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs. This is a large, heavy cake so don’t be alarmed if it takes a little longer in your oven.
6. Once done, remove from the oven and allow to cool for 1 hour inside the pan. Then, invert the slightly cooled bundt cake onto a wire rack set over a large plate or serving dish. Allow cake to cool completely before serving. Leftovers keep well stored in the refrigerator for a few days.

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