Pumpkin Cream Cheese Bundt Cake

By cbayack

Ingredients

• 1 15 ounce can pumpkin puree
• 2/3 cup vegetable oil
• 1 3/4 cups sugar
• 1 teaspoon vanilla
• 3 eggs
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 1/2 teaspoon soda
• 1/4 teaspoon salt
• 1 tablespoon pumpkin pie spice
• For Filling
• 12 ounces cream cheese, softened
• 1/3 cup sugar
• 1 teaspoon vanilla
• 1 egg

Details

Servings 1
Adapted from dulcedough.com

Preparation

Step 1

1. Preheat oven to 350°F and prepare bundt pan by spraying with cooking spray.
2. Mix together the pumpkin, oil, sugar, and vanilla.
3. Add the eggs one at a time, beating after adding each.
4. In a separate bowl sift together the flour, baking powder, soda, salt, and pumpkin pie spice.
5. Gradually add the dry ingredients to the wet ingredients and mix until combined.
6. In a separate bowl make the filling by beating together the cream cheese, sugar, vanilla, and egg.
7. Pour half of the pumpkin cake batter into the bundt pan, then carefully spoon the cream cheese filling evenly into the pan over the batter; pour the remainder of the pumpkin cake batter over the filling.
7. Bake in 350°F oven for 45-50 minutes or until a wooden toothpick comes out clean.
8. Remove the cake from the oven when done and cool for 10 minutes before inverting onto a wire rack to cool completely.

Details
Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hour 5 mins
Yield: 1 bundt cake