Prep Time: 15 mins | Cook Time: 55 mins | Total Time: 1 hr 10 mins | Yield: 10 Servings
If you want only the best for your family, then you have got to give this recipe a try! Oh, man, you are so in for a treat! This Cheesecake Filled Pumpkin Bundt Cake is just too perfect! Have a wonderful day, friends. Enjoy!
Ingredients:
Cake Batter
3 large Eggs
2 tsp baking powder
1 1/2 sticks 3/4 c unsalted butter, softened
3/4 tsp ground allspice
2 1/4 c all-purpose flour plus more for dusting pan
3/4 c well-shaken buttermilk
2 tsp vanilla
1 1/4 c canned solid-pack pumpkin from a 15-oz. can; not pie filling
1 tsp baking soda
1 1/4 c granulated sugar
1 tsp cinnamon
1/2 tsp salt
Cream Cheese Filling
1 large Egg
3 tbsp all-purpose flour
1 tsp lemon juice
1/2 c granulated sugar
1 tsp vanilla extract
8 ounces cream cheese softened
Icing
1 1/2 c confectioners’ sugar
2 tbsp plus 2 tsp well-shaken buttermilk
Directions:
For the Batter:
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Apply cooking spray, then sprinkle flour in a Bundt pan.
Add baking powder, allspice, flour, salt, and baking soda into a mixing bowl. Whisk until well combined.
In another mixing bowl, add buttermilk, vanilla, and pumpkin. Whisk until well combined.
Add sugar and butter into the bowl of the stand mixer, then beat until well blended.
Add the eggs gradually and beat every addition until well mixed.
Transfer the flour mixture into the pumpkin mixture, then beat until well combined.
For the Cream Cheese Filling:
In a mixing bowl, add sugar and cream cheese. Beat until well blended.
Add the egg and beat until well mixed.
Add the rest of the ingredients and beat until well mixed.
To Assemble:
Add about 3 cups of the batter into the prepared pan and spread it evenly.
Make a ditch over the batter, then spread the cream cheese mixture in the middle.
Add the rest of the batter on top of the cream cheese and spread it evenly.
To Bake:
Place it inside the preheated oven and bake for about 45 minutes.
Cover the cake with aluminium foil, then turn the heat down to about 325 degrees F.
Bake for 25 more minutes or until a toothpick comes out clean after inserting it in the middle.
Remove from the oven and let the cake rest for a few minutes at room temperature, then invert.
For the Icing:
Add confectioner’s sugar and butter, then beat until well blended.
Drizzle the icing on top of the cake.
Serve and enjoy!
Ingredients
- Cake Batter
- 3 large Eggs
- 2 tsp baking powder
- 1 1/2 sticks 3/4 c unsalted butter, softened
- 3/4 tsp ground allspice
- 2 1/4 c all-purpose flour plus more for dusting pan
- 3/4 c well-shaken buttermilk
- 2 tsp vanilla
- 1 1/4 c canned solid-pack pumpkin from a 15-oz. can; not pie filling
- 1 tsp baking soda
- 1 1/4 c granulated sugar
- 1 tsp cinnamon
- 1/2 tsp salt
- Cream Cheese Filling
- 1 large Egg
- 3 tbsp all-purpose flour
- 1 tsp lemon juice
- 1/2 c granulated sugar
- 1 tsp vanilla extract
- 8 ounces cream cheese softened
- Icing
- 1 1/2 c confectioners’ sugar
- 2 tbsp plus 2 tsp well-shaken buttermilk
Instructions
For the Batter:
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Apply cooking spray, then sprinkle flour in a Bundt pan.
Add baking powder, allspice, flour, salt, and baking soda into a mixing bowl. Whisk until well combined.
In another mixing bowl, add buttermilk, vanilla, and pumpkin. Whisk until well combined.
Add sugar and butter into the bowl of the stand mixer, then beat until well blended.
Add the eggs gradually and beat every addition until well mixed.
Transfer the flour mixture into the pumpkin mixture, then beat until well combined.
For the Cream Cheese Filling:
In a mixing bowl, add sugar and cream cheese. Beat until well blended.
Add the egg and beat until well mixed.
Add the rest of the ingredients and beat until well mixed.
To Assemble:
Add about 3 cups of the batter into the prepared pan and spread it evenly.
Make a ditch over the batter, then spread the cream cheese mixture in the middle.
Add the rest of the batter on top of the cream cheese and spread it evenly.
To Bake:
Place it inside the preheated oven and bake for about 45 minutes.
Cover the cake with aluminium foil, then turn the heat down to about 325 degrees F.
Bake for 25 more minutes or until a toothpick comes out clean after inserting it in the middle.
Remove from the oven and let the cake rest for a few minutes at room temperature, then invert.
For the Icing:
Add confectioner’s sugar and butter, then beat until well blended.
Drizzle the icing on top of the cake.
Serve and enjoy!
Notes
Prep Time: 15 mins | Cook Time: 55 mins | Total Time: 1 hr 10 mins | Yield: 10 Servings
