Cream Cheese Filled Pumpkin Bundt Cake

This moist, decadent pumpkin bundt cake is one of our favorites. Enjoy the delicious taste of sweet cream cheese and pumpkin in this special cake, all we can say is it won’t last long! We made this last minute to take to a dinner party and it was a big hit. Try this delicious cake for your holiday celebrations!

 

 

 

 

 

• Prep time: 15 minutes
• Cook time:50 minutes

• 1-15oz. can pumpkin puree
• 2/3 cup vegetable oil
• 1 ¾ cups sugar
• 1 teaspoon vanilla
• 3 eggs
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 ½ teaspoon soda
• 1 teaspoon salt
• 1 Tablespoon pumpkin pie spice

• 12 oz. cream cheese, softened
• ½ cup sugar
• 1 teaspoon vanilla
• 1 egg

1. Preheat oven to 350° F and prepare bundt pan by spraying cooking spray.
2. Mix together the pumpkin, oil, sugar, and vanilla.
3. Add the eggs one at a time, beating after adding each.
4. In a separtate bowl sift together the flour, baking powder, soda, salt, and pumpkin pie spice.
5. Gradually add the dry ingredient to the wet ingredients and mix until combined.
6. In a separate bowl make the filling by beating together the cream cheese, sugar, vanilla, and egg.
7. Pour half the pumpkin cake batter into the bundt pan, then carefully spoon the cream cheese filling evenly into the pan over the batter, pour remainder of the pumpkin cake batter over the filling.
8. Bake in 350° F oven for 45-50 minutes or until wooden toothpick comes out clean.
9. Remove the cake from the oven when done and cool for 10 minutes before inverting onto a wire rack to cool completely.
10. Dust with powdered sugar and serve

Adapted From | Jill at dulcedough.com

 

• Serving Size: 8-16