Dessertschocolatewithgrace5.0
Cream Cheese Pumpkin Bundt Cake
Filled with a creamy layer of cheesecake and then drizzled with browned butter frosting, every bite of this Cream Cheese Pumpkin Bundt Cake is a sweet indulgence.
👥 16 Servings⏱️ Prep & Cook: 2h 30m⏳ Prep: 30 min🔥 Cook: 1h👤 Mary Younkin📖 chocolatewithgrace
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- bowl
- oven
- saucepan
📝 Preparation Steps
1
To make the cheesecake layer, beat together the cream cheese, butter and sugar until smooth. Beat in the egg and vanilla just until combined. Set aside.
cream cheese (softened)8 ouncesegg1eggs3vanilla1 teaspoon
2
Grease and flour a 10-inch bundt pan. Preheat the oven to 350°F. In a large bowl, beat together the sugar, oil, and eggs until fluffy. Stir in the pumpkin puree. In a separate bowl, stir together the flour, baking soda, pumpkin pie spice, and salt. Add to the wet ingredients, and stir until well combined.
oil1 cupegg1eggs3baking soda2 teaspoonspumpkin pie spice1 tablespoon
3
Pour half the batter into the greased bundt pan. Top with the cheesecake mixture, being careful to keep it away from the edges of the pan. Top with the remaining pumpkin batter. Bake for ⏱️ 60-65 minutes or until a toothpick inserted comes out clean.
4
Let cool in the pan for ⏱️ 10 minutes before inverting onto a wire rack to cool completely.
5
To make the glaze, brown the butter in a saucepan over medium heat, stirring occasionally. Let cool. Mix in the powdered sugar, cream and as much milk as necessary to make a smooth glaze. Pour over the cooled cake. Store in the refrigerator.
½ cups powdered sugar2powdered sugar3 cups
Nutrition Facts
calories
553 kcal
fat Content
30 g
serving Size
1 piece
fiber Content
1 g
sugar Content
48 g
sodium Content
342 mg
protein Content
5 g
trans Fat Content
1 g
cholesterol Content
80 mg
carbohydrate Content
69 g
saturated Fat Content
10 g
unsaturated Fat Content
18 g
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