Pumpkin Cream Cheese Bundt Cake
A festive, moist dessert that combines rich pumpkin flavors with creamy sweet cheese, perfect for gatherings or cozy nights at home.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1.5 cups sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
Wet Ingredients
- 1 cup pumpkin puree
- 0.5 cups vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
Cream Cheese Filling
- 8 oz cream cheese, softened
- 0.5 cups powdered sugar
- 1 teaspoon vanilla extract
For Drizzling
- Salted caramel sauce
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease your bundt pan well.
- In a large mixing bowl, combine all-purpose flour, sugar, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger. Whisk until blended.
- In another bowl, mix together pumpkin puree, vegetable oil, eggs, and vanilla extract until well combined.
- Gradually add the wet mixture to the dry ingredients, stirring gently until just combined.
- In a separate bowl, beat cream cheese with powdered sugar and a teaspoon of vanilla until smooth.
Assembly
- Pour half of the pumpkin batter into the greased bundt pan, spread it evenly, and add the cream cheese mixture in center.
- Top with the remaining pumpkin batter and smooth it out.
Baking
- Bake for 50-60 minutes, checking for doneness with a toothpick.
Cooling and Serving
- Let the cake cool in the pan for about 10 minutes before inverting onto a serving plate.
- Drizzle with salted caramel sauce just before serving.
Notes
Store any leftovers wrapped in plastic wrap or in an airtight container. Cake lasts up to a week in the fridge or three months in the freezer.