Saucepans and Spices

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PUMPKIN CREAM CHEESE BUNDT CAKE

Shilpa Anand

INGREDIENTS 

  • 1cup ( 226g)unsalted butter

  • 1 ¼ ( 270g) cup sugar 

  • 3eggs

  • 3cups ( 375g)all purpose flour

  • 2tsp baking powder

  • 1tsp baking soda

  • 1 ½ tsp cinnamon powder

  • ½ tsp ground ginger

  • ½ tsp ground nutmeg

  • ¼ tsp ground cloves

  • ½ tsp salt

  • 14 oz( 400g) pumpkin purée 

  • ¾ cup buttermilk 

  • 1 tsp vanilla extract 

INGREDIENTS FOR CREAM CHEESE FILLING 

  • 12oz( 350 g) cream cheese , room temp

  • ¼ cup( 50g) granulated sugar 

  • 1egg

  • 1tsp vanilla extract 

INSTRUCTIONS

  • preheat oven to 180c

  • Grease and dust a 10 inch Bundt pan

  • Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Set aside 

  • In another bowl mix butter and sugar until creamy. Add eggs one at a time. Add purée and vanilla extract

With the mixer on low, alternate adding milk and flour mixture until it’s well incorporated.

  • Make cream cheese filling by mixing cream cheese in a bowl until smooth. Add sugar, egg and vanilla extract and mix until well combined

  • Pour ⅓ rd up to half of the pumpkin batter into the prepared Bundt pan 

  • Use the back of a spoon to make a ditch

Carefully place the cream cheese filling into the centre

Gently place the rest of the pumpkin batter over cream cheese filling and on the edges

Bake for about 60-65 mins or until a toothpick inserted into the centre comes out clean

  • Allow to cool for 20-30 mins and then invert and cool completely

  • Dust with icing sugar before serving 

  • That’s it, your perfect Fall Pumpkin cream cheese Bundt Cake is ready 

  • Cut and enjoy