This Pumpkin Bundt Cake with Cream Cheese Filling is a total showstopper, my friends! Think of the sweet, smooth pumpkin flavor we know and love, with an added creamy surprise in the center. Perfect for holiday gatherings or even just a cozy Sunday afternoon at home, this cake brings a wow-factor for sure. I guarantee that whoever tastes it will definitely fall head over heels with its divine flavors.
Imagine a classic pumpkin cake, quite delicate in taste, taken to another level with that dreamy, creamy, cream cheese filling. The creamy filling seeping into each slice of moist and flavorful pumpkin cake, I mean can a dessert get any more tempting than that?
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 90 minutes
- Servings: 12
- Yield: 1 Bundt cake
So, buckle up and let me walk you through this toothsome journey of how to whip up a delicious Pumpkin Bundt Cake with Cream Cheese Filling.
Ingredients & Equipment You’ll Need
- 3 cups all-purpose flour
- 2 cups sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 4 eggs
- 1 cup canola oil
- 1 can (15 ounces) solid-pack pumpkin
- 1 package (8 ounces) cream cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
For this recipe, you will need a Bundt pan and a mixer.
The cream cheese filling is the heart of the dish, so ensure that it is at room temperature before you begin. You can use canned pumpkin puree instead of fresh pumpkin, and both will deliver exceptional results.
How To Make Pumpkin Bundt Cake with Cream Cheese Filling
- Preheat the oven to 350 degrees.
- In a large bowl, combine the dry ingredients: flour, sugar, baking soda, salt, and cinnamon.
- Gradually add the wet ingredients: eggs, oil, and pumpkin. Mix until smooth.
- Pour half of the pumpkin batter into the Bundt pan.
- In a separate bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract. Beat till it’s smooth.
- Spoon the cream cheese mixture over the pumpkin batter. Follow it with the remaining pumpkin batter.
- Bake for 60-70 minutes. Let it cool before removing from the pan.
Tips For The Best Results
- Use fresh baking soda for a fluffier cake.
- The cream cheese mixture should be at room temperature before mixing it.
Storage Tips
- Store the cake in an airtight container at room temperature for up to 3 days, or in the fridge for a week.
Frequently Asked Questions
Q: Can I use a different flavor of filling?
A: Yes, if cream cheese is not your thing, you can use any other creamy filling of your choice.
Q: Can I use canned pumpkin pie filling instead of pumpkin puree?
A: It’s better to use pure pumpkin puree as canned pumpkin pie filling may make the cake too sweet.
Q: Can I freeze it?
A: Yes, the cake can be frozen for up to three months. Just make sure it is wrapped very well to prevent freezer burn.
Q: How to tell if the cake is done?
A: Insert a toothpick in the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done.
Q: Do I need to use a Bundt pan?
A: Yes, for the best results, I recommend using a Bundt pan.
Nutritional Facts of Pumpkin Bundt Cake with Cream Cheese Filling
This cake has about 413 calories, 28 grams of fat, 36 grams of carbohydrates, 3 grams of fiber, 22 grams of sugar, and 5 grams of protein per serving.
There you have it guys, a moist and flavorful Pumpkin Bundt Cake with Cream Cheese Filling! It���s a home run every time! It’s also great on its own or with a scoop of ice cream as a decadent dessert. Let me know how you love it and enjoy every slice!
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