Pumpkin Bundt Cake is my contribution to #BundtaMonth joining Baker Street and Cake Duchess in their joy of cooking Bundt cakes. The ingredient offered this month was PUMPKIN. I can’t say I am a huge pumpkin fan in desserts—no pumpkin pie for me—but this Bundt cake has me rethinking that stance. Maybe I’ve been missing out on pumpkin treats for years! The cream cheese filling in this pumpkin bundt cake is what makes this Bundt particularly special. The filling’s creamy sweetness is a perfect partner to this pumpkin but not-too-pumpkin cake. Try to eat just one piece; it’s tougher than it sounds!
I found a recipe for Apple-Cream Cheese Bundt Cake online from a September 2011 issue of Southern Living. While I’d love to bake that version some day, this month we are all about pumpkin so I adapted the recipe accordingly. Oh, did I mention that there is a praline glaze on top? It is the highlight in a cake that would be perfectly happy without any topping– but don’t skip the glaze. Maybe add some chopped pecans too. Move over pumpkin pie, here comes a Pumpkin Bundt Cake!
- Cream Cheese Filling:
- 1 (8 oz) package cream cheese
- 1/4 cup butter
- 1/2 cup sugar
- 1 egg
- 2 TB all-purpose flour
- 1 teaspoon vanilla extract
- Pumpkin Cake Batter:
- 3 cups all-purpose flour
- 1/4 cup whole wheat flour
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 3 large eggs
- 3/4 cup canola oil
- 1 cup pureed pumpkin
- 1/2 cup brown sugar
- 1/4 cup butter
- 3 TB milk
- 1 cup powdered sugar
- First grease and flour a Bundt pan.
- The filling: Combine the cream cheese, butter and 1/2 cup sugar with an electric mixer then add egg, flour and vanilla. Blend until smooth then set aside.
- Cake batter: Mix together the all-purpose flour, whole wheat flour, granulated sugar, brown sugar, and spices. Whisk to blend. Add the eggs, oil and pumpkin, mixing until just blended. It’s ok to see a few streaks of flour left behind.
- Preheat the oven to 350 degrees F.
- Assemble the cake: The batter will be thick. Using a large spoon, place small mounds of batter around the Bundt pan and spread it evenly around. Use only 1/2 to 2/3 of the batter.
- Next add the cream cheese filling in the same manner, using a spoon to place the filling then gently spreading it out.
- Finish up with the remaining cake batter; try to cover all of the cream cheese layer with a layer of cake batter.
- Bake at 350 degrees F for one hour. I baked in a convection oven and the cake was finished in 55 minutes. The cake will pull away from the edges of the pan and will be nicely browned. Remove the cake from the oven and let it rest for 10 minutes before turning it out onto a wire rack. Let the cake cool for a few hours before jumping into the glaze.
- The Glaze: Heat the brown sugar, butter and milk in a pan to a boil. Stir the mixture as it heats, a whisk is the best tool for the job. Take the pan off the heat and add the powdered sugar and whisk until smooth. Let this glaze cool, I waited about 15-20 minutes before it thickened slightly. Pour the glaze over the cake.
Please note that the recipe is adapted from this Apple Cream Cheese Bundt from Southern Living. The filling is identical to Southern Living’s recipe and I adapted the cake batter to fit the pumpkin theme.
Serving Size:1 slice1
Amount Per Serving:Calories: 476 Total Fat: 21g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 72mg Sodium: 321mg Carbohydrates: 67g Fiber: 1g Sugar: 45g Protein: 5g
I am sure this lovely cake could serve a crowd. In my case, I cut the slices on the larger side and started right in. Thankfully a friend saved me from eating the whole cake myself and agreed to sampling the cake. I happily dropped half off at her house. Even so, a family of four plus two grandparents ate one half…I ate the other!