Pumpkin Cream Cheese Bundt Cake Recipes
This is more of a maple-pumpkin bread with a cream cheese center, than it is a true cake; but it's delicious nevertheless. It's not overly sweet and goes great with a cup of coffee. It also seems to taste better the next day, as the spices seem to come out a little more the longer the cake sits.
Recipe From allrecipes.com
Provided by Kim
Categories Fruits and Vegetables Vegetables Squash
Time 1h45m
Yield 12
Number Of Ingredients 20
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- Preheat the oven to 350°F (177°C). Spray a 10-inch bundt pan with nonstick cooking spray or grease with butter and dust with flour. Set aside.
- In a mixing bowl using an electric mixer, beat the cream cheese, granulated sugar, and vanilla extract for about 1 to 2 minutes or until smooth. Add in the egg and mix on low speed until just combined, stopping to scrape down the sides of the bowl as needed. Set aside.
- In a large mixing bowl whisk together the flour, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, and salt until well combined. Set aside.
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Category Cake
- Preheat oven to 350 degree F. Spray a 12 cup bundt pan generously with baking spray. Set aside.
- For the filling, in a mixing bowl, beat cream cheese with sugar, maple and egg until smooth and creamy (about 2-3 minutes). Set aside.
- To assemble, fill bottom of sprayed bundt pan with about 1/2 of the batter. Spoon the cream cheese mixture into the pan, being careful not to let it touch the sides of the pan. Spoon the remaining batter over the cream cheese layer.
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