Pumpkin-Cream Cheese Bundt Cake

  4.6 – 8 reviews  • Pumpkin Cake Recipes

A fantastic side dish is this. In a tangy hollandaise sauce, carrots and cauliflower are roasted. As long as you have a blender, it can look difficult, but it’s really rather simple. Very creamy and vivacious! Additionally, it is delicious!

Prep Time: 20 mins
Cook Time: 55 mins
Additional Time: 30 mins
Total Time: 1 hr 45 mins
Servings: 12
Yield: 1 Bundt cake

Ingredients

  1. 2 ¾ cups all-purpose flour
  2. 2 teaspoons baking soda
  3. 2 teaspoons ground cinnamon
  4. ¾ teaspoon ground cloves
  5. ½ teaspoon salt
  6. ½ teaspoon ground ginger
  7. ½ teaspoon ground nutmeg
  8. ½ teaspoon ground allspice
  9. 1 (15 ounce) can pumpkin puree
  10. 1 cup packed dark brown sugar
  11. ½ cup butter, melted and cooled
  12. ¼ cup sour cream
  13. ¾ cup maple syrup
  14. ¼ cup heavy cream
  15. 4 eggs
  16. 1 teaspoon vanilla extract
  17. 1 ½ (8 ounce) packages cream cheese, softened
  18. ¼ cup white sugar
  19. 1 egg
  20. ½ teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 12-cup fluted tube pan (such as Bundt).
  2. Whisk flour, baking soda, cinnamon, cloves, salt, ginger, nutmeg, and allspice together in a large bowl. Set aside.
  3. Whisk pumpkin, brown sugar, and butter together in a separate large bowl until combined. Whisk in sour cream until no lumps remain. Add maple syrup, heavy cream, eggs, and vanilla extract and whisk until completely incorporated.
  4. Add flour mixture gradually to pumpkin mixture until just combined, most lumps are gone, and batter is thick, being careful not to overmix.
  5. Beat cream cheese in a medium bowl using an electric mixer on medium-high speed until smooth. Mix in sugar, egg, and vanilla extract at medium-high speed until thoroughly combined and filling mixture is smooth.
  6. Pour 1/2 of the cake batter into the prepared pan. Spoon filling over batter, trying to avoid touching the side or center column of the pan. Pour remaining cake batter over filling and smooth gently using a spatula.
  7. Bake in the preheated oven until a bamboo skewer inserted into the center of the cake comes out fairly clean, with only a few moist crumbs, 55 to 65 minutes. Let cake cool for about 30 minutes before inverting onto a wire rack to cool completely before serving.

Nutrition Facts

Calories 477 kcal
Carbohydrate 62 g
Cholesterol 128 mg
Dietary Fiber 2 g
Protein 8 g
Saturated Fat 14 g
Sodium 568 mg
Sugars 35 g
Fat 23 g
Unsaturated Fat 0 g

Reviews

Amber Mendoza DDS
My whole family thought the cake was delicious. The cream cheese filling didn’t come out as shown in the picture but it was still good. I liked how the cake was still moist and flavorful after a couple of days.
Mark Anthony
Loved it. Glazed the top for a little extra sweetness
Dominique Owens
SUPER moist! Loved this recipe!
Nancy Frazier
It was not sweet enough in my opinion, and was more like a spice cake. I ended up drizzling it with warm cream cheese icing and then it was delicious! I also considered making a coffee cake topping for it. I would not make this again.
Victoria Gordon
Delicious cake
Donna Sanchez
Update to my previous review below: I made this yesterday using one 8 ounce package of cream cheese, and that appeared to be the correct amount. After it had cooled completely, I refrigerated it until shortly before it was served. It was absolutely wonderful! The flavor was superb, it was very easy to cut narrow pieces in addition to “regular” pieces, it was nice and moist and the flavors blended very nicely. I followed the recipe as written (except the aforementioned cream cheese issue). This recipe is definitely a keeper!
Jennifer Gonzalez
This turned out perfectly! For a change, I used the recipe as is and did not alter a thing, and it was spot-on. A beautiful, tasty cake for the fall, the cream cheese filling really is a nice addition to the delicious spice flavors. Will be making this again….this weekend….for a friend’s birthday.
Rachel Bullock
Not a great option if this is your very first attempt at a filled bundt cake, but if you’re an experienced baker it’s great.

 

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