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Ingredients
- 2 3/4 C flour
- 2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp allspice
- 2 C pumpkin puree
- 1 C brown sugar, packed
- 3/4 C sugar
- 1 C canola oil
- 4 large eggs
- 1 tsp pure vanilla extract
Cream cheese filling:
- 12 oz cream cheese, softened
- 1 large egg
- 1/4 C sugar
- 1/2 tsp pure vanilla extract
Cream cheese glaze:
- 2 oz cream cheese, softened
- 1 C powdered sugar
- 1 tsp vanilla extract
- 3 tbsp whole milk
- 1 C chopped walnuts
Instructions
- Preheat oven to 350 degrees and spray a bundt pan with pam baking spray
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg and allspice until combined.
- Using a standing mixer, cream together the pumpkin, brown sugar, sugar, oil, eggs and vanilla extract.
- Combine the wet ingredients into the dry ingredients and mix until combined
- Cream cheese filling:
- Using the standing mixer, cream together the cream cheese egg, sugar and vanilla until combined and smooth
- Prep directions :
- Pour half of the pumpkin batter into the bundt pan
- Spread the cream cheese mixture onto the batter
- Pour remaining pumpkin batter into the bundt pan and bake 65-75 minutes or until a toothpick comes out clean
- Allow to cool completely before removing onto a cake stand
- Directions for cream cheese glaze:
- Using a standing mixer, beat cream cheese and powdered sugar until combined, about 2 minutes.
- Slowly beat in vanilla and milk until combined
- Beat in 1/4 C powdered sugar if the glaze is to thin
- Drizzle glaze onto the bundt cake
- Top with chopped walnuts
- Enjoy