Saturday, October 29, 2016

Pumpkin Cream Cheese Bundt Cake

Yum


Updated October 2019

This is probably one of the most moist cakes I've ever made! It's exactly like a pumpkin roll only in a bundt cake form.


Delicious, moist and tender, you don't need anything else with this cake except a hot cup of coffee or a tall glass of cold milk.


If you can, I absolutely recommend using fresh pumpkin puree, but you can also use sold pack pumpkin (not pie filling) available at most grocery stores. You will also need:

  • Flour and Sugar
  • Ground Cinnamon, Ginger, Cloves and Nutmeg 
  • Vegetable Oil
  • Brown Sugar
  • Farm Fresh Eggs
  • Cream Cheese
  • Vanilla Extract
  • A Large Mixing Bowl
  • Bundt Pan or Tube Pan


RECIPE
Ingredients
2 and 3/4 cups all-purpose flour
2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp ground nutmeg
2 cups fresh pumpkin puree or one - 15 oz can pumpkin
1 cup packed light or dark brown sugar
3/4 cup granulated sugar
1 cup vegetable or canola oil
4 large farm fresh eggs
1 tsp pure vanilla extract
Cinnamon-Sugar for dusting over top of cake

Cream Cheese Filling
12 ounces (1 - 8 oz pkg + 4 oz from another pkg) full-fat block cream cheese
1 large farm fresh egg
1/4 cup granulated sugar
1/2 tsp pure vanilla extract

Method

Preheat the oven to 350 degrees and grease a 10-inch bundt pan. Whisk the flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg 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.

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.

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.

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 surprised if it takes a little longer in your oven.

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. Dust top liberally with cinnamon-sugar.  Allow cake to cool completely before serving.

Store cake in air-tight cake container for several days.

Enjoy,
Mary

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2 comments:

  1. Mary, This sounds so delicious! I will definitely be making this one!

    ReplyDelete
  2. I will be making this! Looks amazing.

    ReplyDelete