Pumpkin Cake With Ginger Cream Filling

By mirelsonp

Recipe source: Bundt pan suggestion.

Ingredients

• Cake:
• 15 oz. canned pumpkin puree, divided
• 1 cup unsalted butter, softened
• 3 cups sugar
• 4 large eggs, lightly beaten
• 3 cups all-purpose flour
• 1 tsp ground cardamom
• 1 tsp cinnamon
• 2 tsp baking soda
• 1 tsp salt
• 1/3 cup buttermilk
• Filling
• 8 oz cream cheese, softened
• 1/2 tsp ground ginger
• 4 Tbsp ilght brown sugar
• 2 Tbsp all-purpose flour
• Glaze
• 1 1/2 cups confectioners' sugar
• 3 Tbsp heavy cream
• 1/2 cup pecans, toasted, chopped
• Whipped cream for serving

Details

Servings 10

Preparation

Step 1

1. Preheat oven to 350 degrees F. Grease and flour the Bundt pan (may be sprayed with baking spray with flour, but not with spray oil alone).

2. Cake: Reserve 2 tablespoons of pumpkin puree in a medium bowl. In a large bowl, cream butter and sugar together. Add remaining pumpkin puree and eggs, blending well. In a separate medium bowl, whisk together all dry ingredients. Add flour mixture to pumpkin mixture in thirds, alternating with buttermilk and ending with flour mixture.

3. Filling: In a separate bowl, combine cream cheese, ginger, brown sugar and flour. Pour 2/3 of pumpkin batter into prepared pan. Spoon cream cheese filling over batter in a ring being careful not to let filling tough the sides of the pan. Cover with remaining pumpkin batter. Bake 65 to 70 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan 10 minutes on a wire rack. Invert cake onto rack and cool completely.

4. Glaze: Combine confectioners' sugar and cream with reserved pumpkin puree to form a thick glaze. Drizzle over cake and sprinkle with pecans. Serve with a dollop of whipped cream.