pumpkin bundt cake

Rich and moist pumpkin bundt cake is the perfect fall dessert. It&#39;s simple to make with vanilla cake mix, pumpkin puree, and warm spices!

Pumpkin Bundt Cake

vanilla cake mix (not prepared)

pure pumpkin puree (15 ounces)

egg (large)

ginger

nutmeg

cinnamon

sugar

heavy cream

¼ teaspoon real vanilla extract

Combine all ingredients in a large bowl and mix thoroughly (I used a hand held electric mixer for about 60 seconds).

Pour batter into a prepared bundt pan. (See below for link to our pan release).

Bake at 350F degrees for approximately 50 - 60 minutes (until a toothpick or skewer inserted into the deepest part comes out clean).

Allow to cool at least ten minutes before removing from pan.

While cake is baking, whisk together glaze ingredients. Start with the confectioners sugar in a bowl and very slowly add cream until desired consistency is reached. Drizzle over cake after removing it from the pan.

How about baking up a Pumpkin Cream Cheese Bundt Cake this fall? Not only will your house smell amazing, but the flavor of this pumpkin bundt cake with cream cheese filling will knock your socks off!

Pumpkin Cream Cheese Bundt Cake

brown sugar (packed)

vegetable oil

eggs

all-purpose flour

baking soda

baking powder

salt

pure pumpkin (15 ounce)

cloves

cream cheese, softened (8 ounce)

maple flavoring

cream cheese (softened)

Tablespoons milk

pecans

Preheat oven to 350 degree F. Spray a 12 cup bundt pan generously with baking spray. Set aside.

In a large bowl, combine all the ingredients for the cake, mixing until well combined. Set aside.

For the filling, in a mixing bowl, beat cream cheese with sugar, maple and egg until smooth and creamy (about 2-3 minutes). Set aside.

To assemble, fill bottom of sprayed bundt pan with about 1/2 of the batter. Spoon the cream cheese mixture into the pan, being careful not to let it touch the sides of the pan. Spoon the remaining batter over the cream cheese layer.

Bake cake in oven for 60-65 minutes. Cake will be browned and pull away from the pan when done. Remove from oven and cool 5-10 minutes in pan. Invert cake onto a cake plate and cool completely before adding frosting.

For the frosting, beat cream cheese, milk, maple, and powdered sugar together until smooth (about 3 minutes). If frosting the whole cake, spread over cooled cake and sprinkle immediately with chopped pecans. If you would rather have a thinner glaze, add a little extra milk and whisk smooth. Drizzle over cooled cake and add pecans.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1537833065/u9kqv3pjhat61btezl5i.mp4

A delightfully moist, easy, and delicious pumpkin spice cake with fresh tart cranberries and a heavy sprinkle of confectioners sugar, come together to create this Old Fashioned Holiday Pumpkin Cranberry Bundt Cake!

Holiday Pumpkin Cranberry Bundt Cake

Cups All-purpose flour

Tablespoon Pumpkin Spice

Cups Sugar

Cup Vegetable Oil

pumpkin

cranberries;

Preheat oven to 350°. Spray 8 Cup bundt...

Preheat oven to 350°.  Spray 8 Cup bundt pan with non-stick baking spray or butter and flour bundt pan.

In a large bowl, combine flour, pumpkin pie...

In a large bowl, combine flour, pumpkin pie spice, baking soda, and salt. Mix with wire whisk until well combined. Set aside.

In the bowl of mixer, beat eggs at...

In the bowl of mixer, beat eggs at medium speed until foamy. Add in sugar, oil, and pumpkin. Mix at medium speed until blended. Add mixed dry ingredients to wet. Stir just until blended. Scrape down sides of bowl and make sure all the ingredients are incorporated.

Gently fold in cranberries. Spread batter evenly in...

Gently fold in cranberries. Spread batter evenly in mold.  Place a few extra cranberries on top of the cake batter. Place baking mold on a large baking sheet.

Bake in preheated oven for 50 minutes, or...

Bake in preheated oven for 50 minutes, or until toothpick inserted, comes out clean. Cool cake on cake rack in pan until cool enough to invert on cake stand.

Once completely cool sprinkle with confectioners sugar. Garnish...

Once completely cool sprinkle with confectioners sugar. Garnish with sugared cranberries and mint.

https://mediavine-res.cloudinary.com/video/upload/zuxgla4tqoawpeikrtyi.mp4

This pumpkin cream cheese bundt cake is moist, rich and very flavorful. Really love the intense color pumpkin gives to cakes and the cream cheese filling is a great addition. With this creamy interior this bundt cake doesn’t even need an icing on top.

(226 grams) unsalted butter (, softened)

¼ cups (250 grams) sugar

(375 grams) all-purpose flour

tsp (6 grams) baking soda

tsp (1 grams) ground ginger

tsp (2 grams) ground nutmeg

tsp (1 grams) ground cloves

tsp (3 grams) salt

oz (400 grams) pumpkin puree

(200 grams) buttermilk

tsp (5 grams) vanilla extract

oz (350 grams) cream cheese (, room temperature)

(50 grams) granulated sugar

Preheat oven to 350F (180C). Butter and dust with flour a 9 or 10 inch (23-25cm) bundt pan.

In a large bowl whisk flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Set aside.

In another bowl mix butter with sugar until creamy. Incorporate eggs one at a time. Add vanilla extract and pumpkin puree.

With the mixer on low, alternate adding gradually buttermilk and flour mixture until all is well incorporated.

Prepare the pumpkin cake batter.

In a large bowl mix cream cheese until smooth. Add sugar, egg and vanilla extract and mix until well combined.

Prepare the cream cheese filling.

Pour about one third up to half of the pumpkin batter into the prepared pan. Use the back of a spoon to create a ditch. Carefully place the cream cheese filling into the center. Gently place the rest of the pumpkin batter over the cream cheese filling and on the edges.

Bake for about 60-65 minutes or until a toothpick inserted into the center comes out clean.

Allow to cool slightly into the pan onto a rack for about 20 minutes. Invert and cool completely.

Before serving dust with powdered sugar or desired icing.

Keep the leftovers refrigerated.

Assemble the cake.

This is the best Bundt cake I have cooked so far. It smells like autumn. And I don’t even like sweet:) 
Just one comment-the two layers (cake and the cheese) got separated, there was a hall between them. Anyways, it was still phenomenal!

https://content.jwplatform.com/videos/NxqpzXph.mp4

This Pumpkin Cream Cheese Bundt Cake is moist, rich and very flavorful. Really love the intense color pumpkin gives to cakes and the cream cheese filling is a great addition.

Top 4 pumpkin bundt cake recipes from across the web

The most viewed pumpkin bundt cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Pumpkin Cream Cheese Bundt Cake

Holiday Pumpkin Cranberry Bundt Cak...

Pumpkin Cream Cheese Bundt Cake

Top 4 pumpkin bundt cake recipes from across the web

The most viewed pumpkin bundt cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pumpkin Bundt Cake

Pumpkin Cream Cheese Bundt Cake

Holiday Pumpkin Cranberry Bundt Cak...

Pumpkin Cream Cheese Bundt Cake

The most viewed pumpkin bundt cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine