Description
A wonderfully moist and spiced pumpkin Bundt cake swirled with a rich, tangy cream cheese filling and finished with a sweet vanilla glaze, perfect for fall.
Ingredients
Scale
For the Cake:
- 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
For the Cream Cheese Filling:
- 8 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
For the Glaze:
- 2 cups powdered sugar
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prep: Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
- Combine Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
- Cream Wet Ingredients: In a large bowl, cream together sugar and oil until well combined.
- Incorporate Eggs and Pumpkin: Beat in eggs one at a time, then stir in vanilla extract and pumpkin puree.
- Add Dry to Wet: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Prepare Cream Cheese Filling: In a separate bowl, beat together cream cheese and sugar until smooth.
- Finish the Filling: Beat in the egg and vanilla extract until well combined.
- Layer the Batter: Pour half of the pumpkin batter into the prepared bundt pan.
- Add the Filling: Spoon the cream cheese filling evenly over the pumpkin batter.
- Top with Remaining Batter: Pour the remaining pumpkin batter over the cream cheese filling.
- Bake to Perfection: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cooling Process: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Whip Up the Glaze: For the glaze, in a medium bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
- Drizzle and Serve: Drizzle the glaze over the cooled cake. Slice and serve.
Notes
- Room Temperature Ingredients: Ensure cream cheese and eggs are at room temperature for a smooth batter and filling.
- Proper Pan Prep: Thoroughly grease and flour your Bundt pan to prevent sticking and ensure a clean release.
- Do Not Overmix: Mix wet and dry ingredients just until combined to keep the cake tender.
- Cool Completely: Wait until the cake is fully cooled before glazing to prevent the glaze from melting.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Pumpkin Bundt Cake, Cream Cheese Bundt Cake, Fall Dessert, Autumn Cake, Pumpkin Spice Cake, Cream Cheese Swirl, Easy Bundt Cake, Holiday Baking, Pumpkin Recipe
