Pumpkin Cream Cheese Bundt Cake

By srumbel

Ingredients

• Pumpkin Cake:
• 1 (roughly 18 oz) box yellow cake mix
• 1/2 cup white sugar
• 1/2 cup vegetable oil
• 1 cup canned pumpkin puree
• 1/4 cup water
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 4 large eggs
• Cheesecake Layer:
• 8 ounces cream cheese, softened
• 2 tablespoons butter, softened
• 1 tablespoon cornstarch
• 1 (14 ounce) can sweetened condensed milk
• 1 large egg
• 1 teaspoon pure vanilla extract
• Glaze:
• 2 oz cream cheese
• 2 Tablespoons salted butter
• 1 1/2 cups powdered sugar
• 1/4 teaspoon cinnamon
• 1-3 Tablespoons milk

Details

Servings 20
Preparation time 40mins
Cooking time 80mins
Adapted from confessionsofacookbookqueen.com

Preparation

Step 1

This Pumpkin Cream Cheese Bundt Cake combines moist, flavorful pumpkin cake with a surprise cheesecake layer running through it!



This moist pumpkin cake is covered in a layer of tangy and cinnamon-ey cream cheese glaze, and a thick cheesecake layer runs throughout. It’s gorgeous to slice into and tastes like a dream.

It’s the perfect cake for Fall! Make it ASAP!


Preheat oven to 350. Butter and flour a 10 inch Bundt pan.

In the bowl of your mixer, beat together the cake mix, sugar, vegetable oil, pumpkin, water, cinnamon, cloves, ginger and eggs. Beat on low speed for 30 seconds. Increase mixer speed to medium and beat for two minutes. Pour into Bundt pan.

In a medium bowl, beat together cream cheese, butter, and cornstarch until fluffy. Gradually beat in sweetened condensed milk, egg and vanilla until smooth. Pour cream cheese mixture evenly over cake batter. Bake for roughly 40 minutes, until a knife inserted in the middle of the cake comes out clean.

Let cake cool in the pan on a cooling rack for 10 minutes. Use a sharp knife to make sure the cake is loosened from the pan, then carefully turn out onto cooling rack to finish cooling completely.

Place cooled cake on a plate, then prepare glaze.

In a medium bowl, heat butter and cream cheese in the microwave until melted, roughly 30 seconds. Stir together, then whisk in powdered sugar and cinnamon until smooth. Add milk, one Tablespoon at a time, until the glaze is thick but pourable. Drizzle over cake. Refrigerate until cold and firm, then slice and serve.