Description
A moist and flavorful bundt cake made with pumpkin and cream cheese, perfect for fall celebrations.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 cup pumpkin puree
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a bundt pan.
- In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, beat together granulated sugar, brown sugar, and vegetable oil until combined.
- Add eggs one at a time, mixing well after each addition. Then mix in the pumpkin puree and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour half of the batter into the prepared bundt pan.
- For the cream cheese filling, beat the softened cream cheese until smooth, then dollop it over the batter in the pan.
- Top with the remaining batter, spreading it over the cream cheese layer.
- Bake for 60-70 minutes, or until a toothpick comes out clean.
- Let cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
Notes
- For extra flavor, add chocolate chips or walnuts to the batter.
- This cake can be made ahead of time and stored in the refrigerator for up to a week.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg