Pumpkin Cream Cheese Bundt Cake
A delicious pumpkin bundt cake with a creamy cheese filling.
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Ingredients
Cake
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 cup pumpkin puree
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
Cream Cheese Filling
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- In a large bowl, beat together pumpkin puree, granulated sugar, brown sugar, and vegetable oil until well combined. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a separate bowl, beat together cream cheese, granulated sugar, egg, and vanilla extract until smooth.
- Pour half of the pumpkin batter into the prepared bundt pan. Spoon the cream cheese mixture over the batter, then top with the remaining pumpkin batter.
- Bake for 60 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
Nutritional Value
Calories: 350kcal | Carbohydrates: 45g | Protein: 6g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 70mg | Sodium: 300mg | Potassium: 150mg | Fiber: 2g | Sugar: 30g | Vitamin A: 4000IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 2mg
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