Indulge in a culinary delight with our Pumpkin Cream Cheese Bundt Cake, a symphony of flavors that will tantalize your taste buds. This moist and fluffy cake boasts a rich pumpkin spice flavor, perfectly complemented by a creamy and tangy cream cheese filling. Each bite is an explosion of autumnal spices, with a hint of sweetness from the cream cheese that balances the earthiness of the pumpkin.
This bundt cake is not just a dessert; it's an experience. The pumpkin puree adds a vibrant orange hue to the cake, while the cream cheese filling creates a delectable swirl that adds visual interest. The cake is generously sprinkled with a pecan streusel topping, adding a delightful crunch and nutty flavor.
Whether you're celebrating a special occasion or simply craving a sweet treat, our Pumpkin Cream Cheese Bundt Cake is sure to impress. Its moist texture, delectable filling, and crunchy topping make it a perfect choice for any gathering. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you craving more.
PUMPKIN-CREAM CHEESE BUNDT® CAKE
This is more of a maple-pumpkin bread with a cream cheese center, than it is a true cake; but it's delicious nevertheless. It's not overly sweet and goes great with a cup of coffee. It also seems to taste better the next day, as the spices seem to come out a little more the longer the cake sits.
Provided by Kim
Categories Fruits and Vegetables Vegetables Squash
Time 1h45m
Yield 12
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 12-cup fluted tube pan (such as Bundt®).
- Whisk flour, baking soda, cinnamon, cloves, salt, ginger, nutmeg, and allspice together in a large bowl. Set aside.
- Whisk pumpkin, brown sugar, and butter together in a separate large bowl until combined. Whisk in sour cream until no lumps remain. Add maple syrup, heavy cream, eggs, and vanilla extract and whisk until completely incorporated.
- Add flour mixture gradually to pumpkin mixture until just combined, most lumps are gone, and batter is thick, being careful not to overmix.
- Beat cream cheese in a medium bowl using an electric mixer on medium-high speed until smooth. Mix in sugar, egg, and vanilla extract at medium-high speed until thoroughly combined and filling mixture is smooth.
- Pour 1/2 of the cake batter into the prepared pan. Spoon filling over batter, trying to avoid touching the side or center column of the pan. Pour remaining cake batter over filling and smooth gently using a spatula.
- Bake in the preheated oven until a bamboo skewer inserted into the center of the cake comes out fairly clean, with only a few moist crumbs, 55 to 65 minutes. Let cake cool for about 30 minutes before inverting onto a wire rack to cool completely before serving.
Nutrition Facts : Calories 476.9 calories, Carbohydrate 62 g, Cholesterol 128.2 mg, Fat 22.6 g, Fiber 2.1 g, Protein 8.2 g, SaturatedFat 13.5 g, Sodium 567.7 mg, Sugar 35.3 g
PUMPKIN CREAM CHEESE BUNDT CAKE RECIPE - (4.2/5)
Provided by natstew627
Number Of Ingredients 30
Steps:
- Preheat oven to 350°F, with rack on lower middle or middle position. Generously grease Bundt pan and set aside. Filling: Beat cream cheese cubes with sugar on medium high, until completely smooth. Add egg, cinnamon, and vanilla, beating until smooth. Transfer to a covered container and chill in fridge. Cake: In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, all spice, cloves, ginger, and nutmeg. Whisk together and set aside. In the bowl of stand mixer, using paddle attachment, cream butter and both sugars until fully mixed and fluffy. Beat in eggs, oil, pumpkin, yogurt, and vanilla, until mixture is smooth. Fold dry ingredients into the wet ingredients by hand, using rubber spatula. Pour almost half of batter into grease Bundt pan, filling the grooves. Using wooden spoon, try to carve out a generous tunnel in the batter, and fill the tunnel with cream cheese filling. Filling will probably overflow the tunnel, but this helps to keep the filling together. Gently pour in remaining cake batter. Bake 55 to 60 minutes or just until toothpick inserted in the center comes out almost clean, with few tender crumbs attached. Cool cake in pan 15 to 20 minutes; transfer to wire rack to finish cooling. Glaze: Beat softened cream cheese and powdered sugar until smooth and fluffy, about 4 minutes on medium high. Add rest of glaze ingredients, stirring by hand. Add 1 teaspoon of milk at a time, as needed, to reach your desired glaze consistency.
Tips:
- Use fresh pumpkin puree: Fresh pumpkin puree gives the cake a moist and flavorful texture. If you don't have fresh pumpkin puree, you can use canned pumpkin puree, but make sure to drain it well before using.
- Don't overmix the batter: Overmixing the batter can make the cake tough. Mix just until the ingredients are combined.
- Bake the cake until a toothpick inserted into the center comes out clean: This will ensure that the cake is cooked through.
- Let the cake cool completely before frosting it: This will help the frosting to set properly.
- Use a bundt pan with a removable bottom: This will make it easier to remove the cake from the pan.
Conclusion:
This pumpkin cream cheese bundt cake is a delicious and festive fall dessert. It's perfect for Thanksgiving, Christmas, or any other special occasion. The cake is moist and flavorful, with a creamy pumpkin filling and a sweet cream cheese frosting. It's sure to be a hit with everyone who tries it!
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