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Pumpkin Cream Cheese Bundt Cake: The Best Fall Indulgence Recipe

Pumpkin Cream Cheese Bundt Cake
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A deliciously moist pumpkin bundt cake swirled with cream cheese, perfect for fall gatherings and celebrations.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract (for cream cheese mixture)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a bundt cake pan.
  2. In a bowl, whisk together the flour, baking soda, baking powder, spices, and salt.
  3. In another bowl, mix the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. In a separate bowl, beat the cream cheese, powdered sugar, and vanilla until smooth.
  6. Pour half of the cake batter into the bundt pan, then add dollops of the cream cheese mixture, followed by the remaining batter.
  7. Bake for 50-60 minutes or until a toothpick comes out clean.
  8. Allow to cool in the pan for 10 minutes before flipping onto a wire rack to cool completely.

Notes

  • Ensure all ingredients are at room temperature for best results.
  • Feel free to add nuts or chocolate chips to the batter for extra texture.

Nutrition

Keywords: Pumpkin, Cream Cheese, Bundt Cake, Fall, Dessert

Find it online: https://thehungrytable.net/pumpkin-cream-cheese-bundt-cake-the-best-fall-indulgence-recipe/