Pumpkin Cranberry Bundt Cake With Cream Cheese Filling Recipes

HOLIDAY CRANBERRY PUMPKIN CAKE

Steps:

• Preheat the oven to 350°F Spray 1 bundt cake pan or 2 loaf pans with cooking spray.
• In bowl, combine sugar, pumpkin, oil, eggs, and vanilla; mix well.
• In large mixing bowl, combine the other ingredients except the cranberries.
• Make a well in the center of the flour mixture and pour in the pumpkin mixture. Mix well. Fold cranberries into batter and spoon into cake pan.
• Bake for 1 hour or until cake test done with toothpick inserted in center and coming out clean.
• Let cakes cook for 10 minutes before removing from pan. Cool completely before applying the glaze.
• Glaze: In small bowl, combine the sugar and milk until smooth fold in 1/3 cup of the cranberries.
• Place cake on wire rack with wax paper under rack. Spoon the glaze over the cake to completely cover the top.
• Sprinkle remaining cranberries on top of glaze.

PUMPKIN-CREAM CHEESE BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 12-cup fluted tube pan (such as Bundt®).
• Whisk flour, baking soda, cinnamon, cloves, salt, ginger, nutmeg, and allspice together in a large bowl. Set aside.
• Whisk pumpkin, brown sugar, and butter together in a separate large bowl until combined. Whisk in sour cream until no lumps remain. Add maple syrup, heavy cream, eggs, and vanilla extract and whisk until completely incorporated.
• Add flour mixture gradually to pumpkin mixture until just combined, most lumps are gone, and batter is thick, being careful not to overmix.
• Beat cream cheese in a medium bowl using an electric mixer on medium-high speed until smooth. Mix in sugar, egg, and vanilla extract at medium-high speed until thoroughly combined and filling mixture is smooth.
• Pour 1/2 of the cake batter into the prepared pan. Spoon filling over batter, trying to avoid touching the side or center column of the pan. Pour remaining cake batter over filling and smooth gently using a spatula.
• Bake in the preheated oven until a bamboo skewer inserted into the center of the cake comes out fairly clean, with only a few moist crumbs, 55 to 65 minutes. Let cake cool for about 30 minutes before inverting onto a wire rack to cool completely before serving.