Pumpkin Cream Cheese Bundt Cake
- Prep Time: 20 minutes
- Cook Time: 50-55 minutes
- Total Time: 0 hours
- Yield: 10-12 1x
Ingredients
Scale
3 Cups All Purpose Flour
2 teaspoons Baking Soda
½ teaspoon Baking Powder
1 teaspoon Ground Cinnamon
1 teaspoon Ground Ginger
1 teaspoon Salt
2 ½ Cups Granulated Sugar
1 Cup Vegetable Oil
3 Eggs
1 (15-ounce can) Pumpkin Puree
Cream Cheese Filling
8 ounces Cream Cheese, softened
¼ Cup Granulated Sugar
1 Egg
1 teaspoon Vanilla Extract
Cinnamon Sugar Topping
2 Tablespoons Unsalted Butter, Melted
3 Tablespoons Granulated Sugar
1 teaspoon Ground Cinnamon
Instructions
- Preheat oven to 350 degrees F and prepare a bundt pan with melted butter or pan spray
- In a large bowl combine the flour, baking soda, baking powder, cinnamon, ginger and salt; set aside
- In a medium bowl, whisk together the granulated sugar, oil and eggs mix until combined and fluffy
- Add the pumpkin puree into the sugar mixture and mix until fully combined
- Slowly pour the liquid ingredients over the dry ingredients and whisk until all the ingredients are combined and smooth; set aside while you prepare the cream cheese filling
- Cream Cheese Filling: Whisk together the cream cheese, granulated sugar, egg and vanilla extract until smooth and creamy
- Fill the prepared bundt pan halfway with the pumpkin cake batter
- Layer the cream cheese filling on top of the batter and spread evenly
- Add the remaining pumpkin cake batter to the bundt pan
- Place the bundt pan in the oven and bake for 50-55 minutes or until a cake tester comes out clean
- While the cake is baking, prepare the cinnamon sugar topping: in a small bowl, mix together the cinnamon and sugar
Find it online: https://joyoliver.com/pumpkin-cream-cheese-bundt-cake/