Cheesecake Filled Pumpkin Bundt Cake
User Reviews
4.5
Cheesecake Filled Pumpkin Bundt Cake
Description
The bundt cake batter is made by blending dry ingredients including flour, baking powder, baking soda, cinnamon, allspice, and salt. Meanwhile, pumpkin puree, buttermilk, and vanilla are mixed separately. Butter and sugar are creamed together, then eggs are added one at a time. The flour and pumpkin mixtures are alternated into the wet ingredients to preserve the cake's tenderness.
The cream cheese filling is prepared by beating cream cheese with sugar until smooth, adding egg, lemon juice, vanilla, and flour, creating a thick, smooth filling that contrasts the pumpkin batter. The cake batter and filling are layered in a greased and floured bundt pan. Once baked and cooled, the cake is finished with a drizzle of icing made from powdered sugar and buttermilk.
This cake provides a layered texture experience with a moist pumpkin exterior and a creamy cheesecake center. It is suitable for autumn or holiday occasions where pumpkin spice flavors are appreciated.
Ingredients
Cake Batter
- ¾ cup butter softened, unsalted
- 2 ¼ cups all-purpose flour plus more for dusting the pan
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground allspice
- ½ teaspoon salt
- 1 ¼ cups pumpkin puree from a 15-ounce can, canned
- ¾ cup buttermilk shake well
- 2 teaspoon vanilla extract
- 1 ¼ cups granulated sugar
- 3 large egg
Cream Cheese Filling
- 8 ounces cream cheese softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 3 tablespoons all-purpose flour
Icing
- 1 ½ cups powdered sugar
- 3 tablespoons buttermilk well shaken
Instructions
Cake Batter
- Preheat the oven to 350 degrees F. Grease a bundt pan and dust with flour, making sure to shake out the extra flour. Set aside.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, and salt. Set aside
- In a separate medium-sized mixing bowl whisk together the pumpkin, buttermilk, and vanilla until evenly combined. Set aside
- In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), beat together the butter and sugar until light and fluffy, about 3-4 minutes. Add the eggs, one at a time, and beat on medium for 1 minute.
- Reduce the speed of the mixer to low. Add 1/3 of the flour flour mixture, then 1/2 of the pumpkin mixture, and repeat. Then add in the last 1/3 of the flour mixture and mix until just combined. Set aside.
Cream Cheese Filling
- In a medium mixing bowl, beat the cream cheese and sugar until light and smooth. Add the egg and beat until incorporated.
- Beat in the lemon juice, vanilla, and flour until combined and smooth. Set aside.
Assembly
- Pour 3 cups of pumpkin cake batter into the prepared bundt pan and smooth into an even layer.
- Using the back of a large spoon, press into the cake batter to create a ditch for the cream cheese filling to fill. Carefully add the cream cheese mixture into the ditch, making sure that it stays in the center and doesn't touch the edges of the pan.
- Carefully spoon the remaining cake batter over top of the cream cheese mixture and spread evenly over the top.
Bake
- Bake for 45 minutes at 350 degrees F.
- Reduce the heat to 325 degrees F and carefully cover the pan with foil. Bake for another 15-25 minutes or until a toothpick inserted into the center comes out clean. (There shouldn't be cake crumbs, but some cheesecake stuck on is okay.)
- Remove the cake from the oven and allow to cool for at least 10 minutes. Then invert onto a wire rack, remove the pan, and allow the cake to completely cool.
Icing
- In a small bowl whisk the powdered sugar and buttermilk together until smooth. (I start with 2 tablespoons of buttermilk and add more as needed to thin the glaze.)
- Drizzle the glaze over the cooled cake before slicing and serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 575 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 575kcal | 29% |
| Carbohydrates | 82g | 27% |
| Protein | 8g | 16% |
| Fat | 25g | 38% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 136mg | 45% |
| Sodium | 439mg | 18% |
| Potassium | 194mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 56g | 112% |
| Vitamin A | 5643IU | 113% |
| Vitamin C | 2mg | 2% |
| Calcium | 126mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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