Pumpkin Cream Cheese Bundt Cake Recipes
PUMPKIN-CREAM CHEESE BUNDT® CAKE
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.
Provided by Kim
Categories Fruits and Vegetables Vegetables Squash
Time 1h45m
Yield 12
Number Of Ingredients 20
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.
Nutrition Facts : Calories 476.9 calories, Carbohydrate 62 g, Cholesterol 128.2 mg, Fat 22.6 g, Fiber 2.1 g, Protein 8.2 g, SaturatedFat 13.5 g, Sodium 567.7 mg, Sugar 35.3 g
PUMPKIN BUNDT CAKE WITH CREAM CHEESE GLAZE
Make this easy delicious pumpkin cake for a fall gathering.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 325°F. Generously grease and flour 12-cup fluted tube cake pan, or spray with cooking spray with flour.
- In large bowl, beat cake mix, pumpkin, water, oil, pumpkin pie spice and eggs with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
- Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
- In small microwavable bowl, microwave frosting uncovered on Low (10%) 10 to 20 seconds, stirring until thick drizzling consistency. Spoon over cake.
Nutrition Facts : Calories 250, Carbohydrate 37 g, Cholesterol 60 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 21 g, TransFat 0 g
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- Make the cream cheese filling, Using an electric mixer or a stand mixer with the paddle attachment, whip the cream cheese and sugar together until smooth. Add the egg and vanilla extract and continue to whip until combined. Refrigerate until ready to use.
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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.
- Add the powdered sugar, vanilla extract, and milk to a small mixing bowl and whisk until well combined. If the glaze is too thick, add a little more milk. If the glaze is too thin, add a little more powdered sugar. Pour onto the cool pumpkin bundt cake and allow to sit for 10 to 15 minutes to harden.
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- Whisk the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice together in a large bowl. Set aside. Whisk the pumpkin, brown sugar, granulated sugar, oil, eggs, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and whisk until completely combined. Batter will be thick.
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