Pumpkin Bundt Cake with Cream Cheese Filling
User Reviews
4.6
108 reviews
Excellent
Pumpkin Bundt Cake with Cream Cheese Filling
Report
Pumpkin Bundt Cake with Cream Cheese Filling - a delicious bundt cake that tastes like pumpkin pie, with a lovely cream cheese filling then drizzled with an incredible cream cheese icing!
Share:
Ingredients
For the Bundt Cake
- 6 tablespoons butter unsalted, at room temperature
- 1½ cup brown sugar packed
- 3 large eggs
- ¾ cup buttermilk
- 1 cup pumpkin canned
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon pumpkin pie spice
For the Cream Cheese Filling
- 8 ounce cream cheese softened at room temperature
- ¼ cup powdered sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon salt
For the Cream Cheese Icing
- 4 ounce cream cheese softened at room temperature
- ¼ cup powdered sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 3 tablespoons milk plus more as needed
Add to Shopping List
Instructions
- Preheat oven to 350℉ and grease a bundt pan with butter or cooking spray.
- Start by making the cream cheese filling. Add all the cream cheese filling ingredients the bowl of your mixer and mix until well incorporated, about 2 minutes. Set this mixture aside. Clean the mixer bowl.
- Add the butter and brown sugar to the bowl of your mixer and mix for 2 minutes on medium high. Add the eggs and continue mixing for another 2 or 3 minutes until mixture lightens up.
- While that's mixing, add the flour, baking powder, baking soda, salt and pumpkin pie spice to a bowl and stir it all together. Set aside.
- Add the buttermilk and pumpkin puree to the mixer and mix until well incorporated, another minute.
- Add the flour mixture to the mixer and mix for one more minute until all the flour has been incorporated into the mixture.
- Pour half of the batter into the prepared bundt pan and spread evenly all around. Pour the cream cheese mixture over the pumpkin cake batter and spread this around the bundt pan. Pour the remaining cake batter over the cream cheese filling and spread as evenly as you can.
- Bake for about 55 minutes or until cake is done. Insert a toothpick into the center of the cake and if it comes out clean, the cake is done.
- While the cake is baking, make the cream cheese icing. Add all the ingredients for the icing to the bowl of your mixer and mix for about 3 minutes or until smooth. Add more milk as necessary, for a thicker icing use less milk, for an icing that is easier to drizzle, add a bit more milk.
- Take the cake out of the oven and let it sit in the bundt pan for about 5 minutes. Run a knife along the sides of the cake if necessary, then flip the cake over onto a cake tray. Let the cake cool a bit for about 10 to 20 minutes.
- Drizzle with the cream cheese icing and top with chopped pecans if preferred.
Equipments used:
Notes
- As our filling and icing contain dairy, we want to refrigerate this treat. This method will allow the cake to last 3 – 4 days.
- If you’d prefer to freeze it be sure to wrap the cake in plastic wrap and aluminum foil for up to 3 months, with the icing stored separately. To thaw the cake you’ll want to keep it wrapped in foil for 3 hours as it thaws on the counter.
Nutrition Information
Show Details
Serving
1slice
Calories
292kcal
(15%)
Carbohydrates
46g
(15%)
Protein
6g
(12%)
Fat
10g
(15%)
Saturated Fat
5g
(25%)
Cholesterol
74mg
(25%)
Sodium
426mg
(18%)
Potassium
245mg
(7%)
Fiber
1g
(4%)
Sugar
26g
(52%)
Vitamin A
961IU
(19%)
Vitamin C
1mg
(1%)
Calcium
114mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 292kcal | 15% |
| Carbohydrates | 46g | 15% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 74mg | 25% |
| Sodium | 426mg | 18% |
| Potassium | 245mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 961IU | 19% |
| Vitamin C | 1mg | 1% |
| Calcium | 114mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
108 reviews
Excellent
Other Recipes
You'll Also Love
