Pumpkin Cream Cheese Bundt Cake

By Sally's Baking Recipes · 120 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C). Grease a 10-inch Bundt pan very well, even if it is nonstick.
2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg and allspice. Set aside.
3. In another large bowl, whisk together the pumpkin, brown sugar, granulated sugar, oil, eggs and vanilla until combined. Pour into the dry ingredients and whisk until fully combined. The batter will be thick. Set aside.
4. Using a hand or stand mixer with the paddle or whisk attachment, beat the cream cheese on high speed for about 1 minute, until no lumps remain. Scrape down the bowl sides.
5. Beat in the remaining ingredients (the second egg, granulated sugar and vanilla) on medium-high speed for about 1 minute, until combined and creamy.
6. Spread half of the pumpkin batter into the prepared pan. Spread all the cream cheese filling evenly on top, then the remaining batter. Gently swirl the layers with a knife.
7. Bake for 55–65 minutes, until a toothpick inserted in the cake comes out clean with just a few lightly moist crumbs. The cake is large and heavy, so it may take longer.
8. Cool in the pan on a wire rack for 2 hours. Then invert the slightly cooled cake onto a rack or serving plate and let it cool completely before serving.
9. Store leftover cake tightly covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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