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
- 2 ¾ cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- ¾ teaspoon ground cloves
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- 1 (15 ounce) can pumpkin puree
- 1 cup packed dark brown sugar
- ½ cup butter, melted and cooled
- ¼ cup sour cream
- ¾ cup maple syrup
- ¼ cup heavy cream
- 4 eggs
- 1 teaspoon vanilla extract
- 1 ½ (8 ounce) packages cream cheese, softened
- ¼ cup white sugar
- 1 egg
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 12-cup fluted tube pan (such as Bundt).
- Whisk flour, baking soda, cinnamon, cloves, salt, ginger, nutmeg, and allspice together in a large bowl. Set aside.
- 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.
- Add flour mixture gradually to pumpkin mixture until just combined, most lumps are gone, and batter is thick, being careful not to overmix.
- 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.
- 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.
- 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
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.
Loved it. Glazed the top for a little extra sweetness
SUPER moist! Loved this recipe!
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.
Delicious cake
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!
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.
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.