Pumpkin Cream Cheese Bundt Cake

It’s Pumpkin Season!

We’re in the beginning of fall and I am so excited to begin baking all things pumpkin.  One of my absolute favorite pumpkin combinations is pumpkin with sweetened cream cheese. Starbucks used to sell pumpkin cream cheese muffins every fall.  At the start of the season, I would walk into a Starbucks shop and pretend it was the seasonal drinks I was interested in, but really, it was only the muffin.  Much to my dismay, this fall, they replaced my beloved muffin with a new maple pecan muffin.  This pumpkin cream cheese bundt cake is the result of my trying to fill my muffin void.

Pumpkin Cream Cheese Bundt Cake

Serves 14

Ingredients:

Cake:

• 1 cup canola oil
• 1 cup light brown sugar
• 3/4 cup granulated sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 1 (15oz) can pumpkin puree
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 Tablespoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon allspice
• 1/2 teaspoon cloves
• 1/2 teaspoon ground ginger

Cream Cheese Filling

• 16oz cream cheese, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 egg

Directions:

1. Preheat oven to 350°F.  Grease and flour a bundt cake pan.
2. Whisk all cake ingredients in a large bowl.
3. Using an electric mixer, beat together all ingredients for cream cheese filling.
4. Pour half of the batter into the pan.  Spread the cream cheese mixture evenly on top of the batter.  Pour the remaining batter on top of the cream cheese mixture.
5. Bake 60 minutes or until a toothpick inserted in the center comes out clean.
6. Let cool in pan for an hour before inverting the cake.

For more cake, check out my hazelnut and salted caramel cake!