Description
This Pumpkin Cream Cheese Bundt Cake is a moist and flavorful dessert perfect for fall. It features a delicious pumpkin batter swirled with a creamy cheese filling and topped with a sweet glaze.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 8 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 2 cups powdered sugar
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
- In a large bowl, cream together sugar and oil until well combined.
- Beat in eggs one at a time, then stir in vanilla extract and pumpkin puree.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- In a separate bowl, beat together cream cheese and sugar until smooth.
- Beat in the egg and vanilla extract until well combined.
- Pour half of the pumpkin batter into the prepared bundt pan.
- Spoon the cream cheese filling evenly over the pumpkin batter.
- Pour the remaining pumpkin batter over the cream cheese filling.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- For the glaze, in a medium bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
- Drizzle the glaze over the cooled cake. Slice and serve.
Notes
- Ensure all ingredients are at room temperature before starting.
- This cake can be stored in an airtight container at room temperature for up to 3 days.
- For extra flavor, add chopped nuts or chocolate chips to the pumpkin batter.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg