https://sallysbakingaddiction.com/pumpkin-cream-cheese-bundt-cake/
2 and 1/4 all-purpose flour
1.5 teaspoons baking soda
1/2 teaspoon salt
1.5 teaspoons ground cinnamon
1/3 teaspoon ground ginger
1/3 teaspoon ground cloves
1/3 teaspoon ground nutmeg
1/3 teaspoon allspice
.8 can pumpkin puree
.8 cup packed light or dark brown sugar
1/2+ cup granulated sugar
.75 cup vegetable or canola oil
3 large eggs
1 teaspoon pure vanilla extract
Cream Cheese Filling
12 ounces full-fat block cream cheese, softened to room temperature
1 large egg
1/4 cup granulated sugar
1/2 teaspoon pure vanilla extract
OPTIONAL: Cream Cheese Glaze
- 1/2 block of cream cheese
- 1/2c powdered sugar
- 1/2+ tsp vanilla
- 1 tsp lemon juice
- 1 or 2 tbsp softened butter
Directions:
Preheat the oven to 350°F (177°C) and grease a
10-inch bundt pan.
Whisk the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice together in a large bowl. Set aside. Whisk the pumpkin, brown sugar, granulated sugar, oil, eggs, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and whisk until completely combined. Batter will be thick.
Make the cream cheese filling: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on high speed until no lumps remain. Beat in the remaining ingredients on medium-high speed until combined.
Spread half of the pumpkin batter into the prepared bundt pan. Spread all of the cream cheese filling evenly on top. Spread the remaining pumpkin batter on top.
Bake for 55-65 minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs. This is a large, heavy cake so don't be alarmed if it takes a little longer in your oven.
Once done, remove from the oven and allow to cool for 1 hour inside the pan. Then, invert the slightly cooled bundt cake onto a wire rack set over a large plate or serving dish. Allow cake to cool completely before serving. Leftovers keep well stored in the refrigerator for a few days.
Make ahead tip: Baked cake can be frozen up to 3 months. Allow to thaw overnight in the refrigerator before serving.
