Description
This delightful Pumpkin Cream Cheese Bundt Cake is a perfect blend of spiced pumpkin cake and creamy cheese filling, ideal for any festive occasion.
Ingredients
Scale
- 2 and 3/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- Ground spices (cinnamon, ginger, cloves, nutmeg, allspice)
- 1 can (15 ounces) pumpkin puree
- 1 cup brown sugar
- 3/4 cup granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 12 ounces full-fat cream cheese (softened)
- 1/3 cup granulated sugar (for filling)
- Salted caramel sauce (for optional topping)
- Flaky sea salt (for optional topping)
Instructions
- Preheat the oven to 350°F (177°C) and grease a 10-inch Bundt pan.
- In a bowl, whisk together flour, baking soda, salt, and spices.
- In a separate bowl, mix pumpkin puree, brown sugar, granulated sugar, oil, eggs, and vanilla extract.
- Beat the cream cheese until smooth and mix in the remaining ingredients for the filling.
- Layer half of the pumpkin batter in the pan, spread the cream cheese filling, and top with remaining batter.
- Swirl the batters gently with a knife.
- Bake for 55 to 65 minutes, checking with a toothpick for doneness.
- Cool in the pan for 2 hours, then invert onto a wire rack.
- Drizzle with salted caramel sauce and sprinkle with flaky salt if desired.
Notes
Use room-temperature ingredients for better mixing.
Don’t overmix the batter to keep the cake light and fluffy.
For a gluten-free option, substitute all-purpose flour with a 1:1 gluten-free flour.
Nutrition
- Serving Size: 1 slice
- Calories: 365
- Sugar: 25g
- Sodium: 320mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg