Pumpkin Cream Cheese Bundt Cake
Sweet pumpkin cream cheese bundt cake recipe with pumpkin and cream cheese in one decadent cake. Cheesecake lovers would love this amazing cake.Source: Adapted from Bright-Eyed BakerContributor: Joanna Meyer
Servings: 12 people
Ingredients
Cream Cheese Filling Ingredients:
- 8 oz (230 g) cream cheese room temperature
- 1/2 cup (100 g) sugar granulated
- 1 egg
- 1/4 teaspoon (1.5 ml) cinnamon
- 1/4 teaspoon (1.5 ml) vanilla extract
Pumpkin Bundt Cake Ingredients:
- 3 cups(360 g) all-purpose flour
- 1 1/2 teaspoons (7.5 ml) baking powder
- 1 1/2 teaspoons (7.5 ml) baking soda
- 1 teaspoon (5 ml) salt
- 1 1/2 teaspoons(7.5 ml) cinnamon
- 1/4 teaspoon (1.5 ml) ground all spice
- 1/4 teaspoon (1.5 ml) ground cloves
- 1/4 teaspoon (1.5 ml) ground ginger
- 1/8 teaspoon (0.75 ml) ground nutmeg
- 1/4 cup (80 g) unsalted butter softened
- 1/2 cups (90 g) light brown sugar packed
- 1/4 cup (50 g) granulated sugar
- 2 eggs
- 1/2 cup (120 ml) vegetable oil
- 1 1/2 cups (350 ml) canned pumpkin
- 1/2 cup (120 ml) low fat vanilla yogurt
- 1 1/2 teaspoons (7.5 ml) vanilla extract
Icing Ingredients:
- 1 tablespoon (15 g) unsalted butter
- 4 teaspoons milk plus another 1/4 teaspoon (1.5 ml) if needed, 20 ml
- 1 cup (100 g) powdered sugar plus extra if needed
Instructions
- Preheat the oven to 350°F (176°C). Spray a 12-cup Bundt pan with nonstick cooking spray and set aside.
To make the Cream Cheese Filling:
- In a stand mixer, beat the cream cheese with the granulated sugar until smooth and light in texture. Add the egg, cinnamon, and vanilla; beat until smooth. Transfer the filling to a separate bowl and refrigerate while preparing the cake batter.
To make the Pumpkin Bundt Cake:
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices. In the bowl of a stand mixer, cream together the butter and sugars. Beat in the eggs one at a time. Add the vegetable oil, pumpkin, yogurt, and vanilla; beat until the mixture is smooth. Mix in the dry ingredients on the lowest speed, just until evenly incorporated.
- Assemble by pouring half of the pumpkin batter into the prepared Bundt pan, ensuring that the batter covers the bottom and fills every crevice. Smooth the top with the back of a spatula. Add the cream cheese filling, making sure it covers the first layer of batter and reaches every crevice, smoothing it on top.
- Repeat with the remaining pumpkin batter, covering the cream cheese completely. Tap the pan firmly against the counter to ensure that the batter settles into the pan without any empty pockets.
- Bake the cake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the Bundt cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
To make the Icing:
- Make the icing by microwaving the butter and milk in a heat-safe bowl for 40 seconds, or until the butter has melted. Add the powdered sugar and stir until the mixture is smooth. If a thicker icing is desired, add more powdered sugar to achieve the preferred consistency. Conversely, add milk to create a thinner icing. The icing should be somewhat thick but still runny enough to flow easily over the Bundt cake.
- Pour the icing carefully over the top of the cooled cake, focusing on the peak and allowing it to drizzle down the sides. Work quickly, as the glaze will set fast.
Notes
For the best presentation, serve the cake the day it is made. Store any leftovers in the fridge in a covered container or with plastic wrap.
Nutrition
Serving: 12people | Calories: 395kcal | Carbohydrates: 60g | Protein: 5g | Fat: 15g | Saturated Fat: 11g | Cholesterol: 54mg | Sodium: 360mg | Fiber: 1g | Sugar: 33g