Dessertsbluejeanchef
Pumpkin Cream Cheese Bundt Cake
This Pumpkin Cream Cheese Bundt Cake is the best of both worlds - a moist and delicious pumpkin cake with a cheesecake filling! The sweet brown sugar glaze puts this cake over the top. It's really easy to make - check out the tip to keep the cream cheese filling in the center of the cake. You will wow your guests with this dessert, whether it's for Thanksgiving or just for the Fall.
👥 12 Servings⏱️ Prep & Cook: 1h 35m⏳ Prep: 35 min🔥 Cook: 1h👤 Anne Symes📖 bluejeanchef
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- saucepan
- whisk
📝 Preparation Steps
1
Pre-heat the oven to 350ºGrease the inside of a 12-cup Bundt cake with butter and then coat the pan with granulated sugar, shaking out any excess.
2
Make the cream cheese filling, Using an electric mixer or a stand mixer with the paddle attachment, whip the cream cheese and sugar together until smooth. Add the egg and vanilla extract and continue to whip until combined. Refrigerate until ready to use.
cream cheese (room temperature)12 ounceseggs4egg1
3
Combine the flour, baking powder, baking soda, pumpkin pie spice, cinnamon and salt in a large bowl
baking powder1 teaspoonpumpkin pie spice1 tablespoonground cinnamon1 teaspoon
4
In a second large bowl, beat the butter and brown and white sugars until fluffy. Add the eggs one at a time and continue to beat. Add the oil, pumpkin purée and vanilla extract. Beat until well-combined. Gradually add the dry ingredients to the wet ingredients and mix until the dry ingredients are just incorporated into the wet. Do not over mix the batter
eggs4egg1
5
Pour a little less than half of the cake batter into to the prepared Bundt pan. With the back of a spoon, create a tunnel in the center of the batter. Spoon the cream cheese filling into the tunnel as much as possible (a little of the filling may overflow). Gently pour the rest of the cake batter over the cream cheese layer and spread it out evenly.
cream cheese (room temperature)12 ounces
6
Bake at 350ºF for 55 to ⏱️ 65 minutes, until a toothpick inserted into the center of the cake comes out almost clean. Transfer the cake pan to a wire cooling rack and cool for ⏱️ 20 minutes. Invert the cake over the rack and unmold, leaving the cake to cool completely.
7
Make the brown sugar glaze. Melt the butter in a saucepan and whisk in the brown sugar, pinch of nutmeg and milk. Simmer for a few minutes until the sugar has dissolved and the mixture thickens. Add the powdered sugar and whisk until smooth. Allow the glaze to cool a little, but while it is still warm, pour the glaze over the cooled cake allowing some to drip down the sides. If the glaze drips to fast, allow it to cool a little more.
brown sugar1 cup¾ cup brown sugarpinch of nutmegmilk3 tablespoons
8
Serve with a dollop of whipped cream, a scoop of ice cream or just a cup of coffee.
Nutrition Facts
calories
653 kcal
fat Content
33 g
serving Size
1 serving
fiber Content
2 g
sugar Content
58 g
sodium Content
298 mg
protein Content
8 g
cholesterol Content
130 mg
carbohydrate Content
85 g
saturated Fat Content
21 g
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