Pumpkin Cream Cheese Bundt Cake

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This Pumpkin Cream Cheese Bundt Cake is moist, rich and very flavorful. Really love the intense color pumpkin gives to cakes and the cream cheese filling is a great addition.

To print the recipe check the full recipe on my blog:

Ingredients

Makes about 12 servings
1 cup (226g) unsalted butter, softened
1 1/4 cups (250g) sugar
3 eggs
3 cups (375g) all-purpose flour
2 tsp (8g) baking powder
1 tsp (6g) baking soda
1 1/2 tsp (4g) cinnamon
1/2 tsp (1g) ground ginger
1/2 tsp (2g) ground nutmeg
1/4 tsp (1g) ground cloves
1/2 tsp (3g) salt
14 oz (400g) pumpkin puree
3/4 cup (200g) buttermilk
1 tsp (5g) vanilla extract

Cream Cheese Filling
12 oz (350g) cream cheese, room temperature
1/4 cup (50g) granulated sugar
1 egg
1 tsp (5g) vanilla extract

1. Preheat oven to 350F (180C). Butter and dust with flour a 9 or 10 inch (23-25cm) bundt pan.

2. In a large bowl whisk flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Set aside.

3. In another bowl mix butter with sugar until creamy. Incorporate eggs one at a time. Add vanilla extract and pumpkin puree.

4. With the mixer on low, alternate adding gradually milk and flour mixture until all is well incorporated.

5. Make the cream cheese filling. In a large bowl mix cream cheese until smooth. Add sugar, egg and vanilla extract and mix until well combined.

6. Pour about one third up to half of the pumpkin batter into the prepared pan. Use the back of a spoon to create a ditch. Carefully place the cream cheese filling into the center. Gently place the rest of the pumpkin batter over the cream cheese filling and on the edges.

7. Bake for about 60-65 minutes or until a toothpick inserted into the center comes out clean.

8. Allow to cool slightly into the pan onto a rack for about 20 minutes. Invert and cool completely.

9. Before serving dust with powdered sugar or desired icing.

10. Keep the leftovers refrigerated.

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Комментарии

These pumpkin cream cheese bundt cake looks so tempting and delectable. Perfect for teatime. Thanks for sharing this great recipe.

aliciauvangkitchen

Finally got around to making this yesterday for morning tea. It turned out very well - lovely flavour and texture! Used a deep tube pan with no problems. Thankyou again for another wonderful recipe.

megwolff

It's an extraordinary recipe, music, the way of baking and the chef forming an artistic picture. thank you for sharing.

wadierizk

I love this channel. No words, just the recipe and beautiful music

reldahr

The cake looks so beautiful with the bundt pan shape and dusting of powdered sugar.

SweetwaterCakes

I was looking for a recipe not to with not too much efforts and steps, and finally found this, subscribed to the channel and looking forward to try it tomorrow or after tomorrow

imgh

although i dont make ur recipes....but I love to watch u make stuff ...its amazing

Innerimpression

that kind of mould is just beautiful...makes a cake real perfection

sanjakaric

Amazing!!! This is the best recipe with pumpkin of all the recipes that I have seen for this year. . . Thank you Ella for your great

KorinaMarinaki

I made this recipe last night and it was delicious! I made my own pumpkin pure. My family and I always eat some dessert (we love desserts) but I always look for something that is not so sweet and it met all expectations! This is my fourth recipe that I follow from you and it never fails me! you're wonderful! Thank you!

Chiquilla

The cake is beautiful but the chef is even more beautiful I wish have both

VictorRodriguez-rxdd

This cake looks moist and delicious and its perfect for Thanksgiving. I have the Nordic gold version of that pan and the matching 6 individuals. On my Thanksgiving dessert list!

slimone