Pumpkin Cream Cheese Bundt Cake

Pumpkin Cream Cheese Bundt Cake is a decadent and moist fall dessert that combines the warm, spiced flavors of pumpkin with a rich, tangy cream cheese filling. This show-stopping cake is perfect for holiday gatherings, cozy autumn afternoons, or any special occasion. The bundt cake is infused with cinnamon, nutmeg, and cloves, while the hidden layer of cream cheese adds a delightful surprise in every bite. Topped with a simple glaze or dusted with powdered sugar, this pumpkin cake is a festive and delicious way to celebrate the season.

Ingredients

For the pumpkin cake:

• 2 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 1 cup canned pumpkin puree
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 cup vegetable oil
• 4 large eggs
• 1 tsp vanilla extract

For the cream cheese filling:

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract

For the glaze (optional):

• 1 cup powdered sugar
• 2 tbsp milk
• 1/2 tsp vanilla extract

Instructions

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan to prevent sticking.
2. Make the cake batter: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
3. Make the cream cheese filling: In a separate bowl, beat together the softened cream cheese, sugar, egg, and vanilla extract until smooth and creamy.
4. Assemble the cake: Pour about half of the pumpkin cake batter into the prepared bundt pan. Spoon the cream cheese mixture evenly over the batter, being careful not to touch the edges of the pan. Pour the remaining pumpkin batter over the cream cheese layer, smoothing the top.
5. Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 10-15 minutes before inverting onto a wire rack to cool completely.
6. Make the glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled cake, or simply dust the cake with powdered sugar for a simpler finish.

This Pumpkin Cream Cheese Bundt Cake is a deliciously spiced, creamy dessert that brings the warmth of fall flavors to every bite, making it a perfect centerpiece for any autumn or holiday celebration!