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Pumpkin Cream Cheese Bundt Cake

Blossom Lady
Oct 16, 2024 10:42 AM
Pumpkin Cream Cheese Bundt Cake

Pumpkin cream cheese Bundt cake is everything you love about pumpkin cake with a decadent cheesecake layer hiding inside. Simple to prepare and perfectly spiced, this fall cake always impresses a crowd. This layered beauty is irresistible on its own, but even more worthy of your fork with salted caramel drizzled on top!

Why You’ll Love This Pumpkin Cream Cheese Bundt Cake:

  • Moist, dense pumpkin cake crumb with a cheesecake-style filling
  • Spiced with cinnamon, ginger, cloves, nutmeg, and allspice (or you can use pumpkin pie spice)
  • Pumpkin + cream cheese make a great team, just like in these pumpkin cream cheese muffins and pumpkin cheesecake pie
  • Conveniently uses 1 standard can of pumpkin.
  • Easy to make; beginner bakers can absolutely handle this one
  • A large, beautiful, impressive cake perfect for fall celebrations—with no decorating skills required

Ingredients:

Cake
  • 2 and 3/4 cups (344g) all-purpose flour (spooned & leveled)
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
  • 1 cup (200g) packed light or dark brown sugar (I prefer dark here)
  • 3/4 cup (150g) granulated sugar
  • 1 cup (240ml) vegetable oil
  • 4 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract

Cream Cheese Filling
  • 12 ounces (339g) full-fat brick cream cheese, softened to room temperature
  • 1 large egg, at room temperature
  • 1/3 cup (67g) granulated sugar
  • 1/2 teaspoon pure vanilla extract

Optional Topping
  • salted caramel sauce
  • flaky sea salt, for sprinkling

Prep Time:
25 minutes
Cook Time:
60 minutes
Total Time:
270 minutes
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