PUMPKIN CREAM CHEESE BUNDT CAKE

By bklynmommy

Ingredients

• 8 oz. cream cheese
• 1/4 cup sugar
• 1 egg
• 1 tsp. vanilla
• 12 tbsp. softened butter
• 2 1/4 cups all purpose flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• 2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. ginger
• 1/2 tsp. ground cloves
• 1/2 tsp. salt
• 15 oz. pumpkin puree
• 3/4 cup buttermilk
• 2 tsp. vanilla
• 1 cup sugar
• 1/4 cup light brown sugar
• 3 eggs

Details

Adapted from fantasticalsharingofrecipes.blogspot.com

Preparation

Step 1

Mix together cream cheese, sugar, 1 egg, and vanilla until smooth; set aside.

Whisk together pumpkin, buttermilk, vanilla, cinnamon, nutmeg, ginger, and cloves.

In a separate bowl, mix together flour, baking powder, baking soda, and salt.

With your mixer, cream together butter and sugars until smooth.

Then add in eggs, one at a time, beating for one minute for each egg addition.

Add 1/3 flour mixture into creamed mixture. Then 1/2 pumpkin mixture. Repeat with 1/3 flour, 1/2 pumpkin, and end in last 1/3 flour. Don't overbeat.

Add 1/2 the mixture into a greased bundt pan. Even out as best as possible.

Then pour your cream cheese mixture from earlier on top. Even out again.

Then add the remaining cake batter. I found this to be the trickiest and most difficult to even out.

Bake in a preheated 350* oven for 50 to 60 minutes or until a toothpick inserted comes out clean.
Cool for 10 minutes in bundt pan and then invert onto your serving platter. You can top with caramel or chocolate ganache, if desired, but I thought it was amazing without.