Pumpkin Bundt Cake with Cream Cheese Filling
User Reviews
4.6
Pumpkin Bundt Cake with Cream Cheese Filling
Description
The Pumpkin Bundt Cake with Cream Cheese Filling is made by combining pumpkin puree and buttermilk into a spiced flour mixture that includes pumpkin pie spice, baking powder, and baking soda. The batter is poured halfway into a bundt pan, topped with a cream cheese filling flavored with cinnamon and vanilla, then covered with remaining batter and baked. The result is a dense yet tender cake with a moist, flavorful swirl inside. The cream cheese icing finishing adds a smooth, sweet topping.
The cake is ideal for dessert or special occasions during fall or winter. Its rich filling and icing make slices satisfying and flavorful.
Because the filling and icing contain dairy, refrigeration is recommended for storage, lasting 3-4 days. For longer storage, the cake can be wrapped tightly and frozen for up to 3 months with icing kept separately. Thaw with the wrapping for best texture.
Ingredients
For the Bundt Cake
- 6 tablespoons butter unsalted, at room temperature
- 1½ cup brown sugar packed
- 3 large egg
- 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
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.
Notes
- Refrigerate the cake due to the dairy-based filling and icing to keep it fresh for 3 to 4 days.
- For freezing, wrap the cake tightly in plastic wrap and aluminum foil; store icing separately up to 3 months.
- When thawing frozen cake, keep it wrapped in foil on the counter for about 3 hours to retain moisture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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