Prepare to fall in love with the most decadent and show-stopping dessert of the season! This Pumpkin Bundt Cake isn't just another ordinary fall treat - it's a magical fusion of warm, spicy pumpkin and a luxurious cream cheese filling that will make your taste buds dance with delight. Imagine cutting into a perfectly baked bundt cake to reveal a hidden river of creamy, sweet filling that transforms an already incredible dessert into a true culinary masterpiece. Whether you're hosting a cozy family gathering or want to impress your friends with your baking skills, this recipe is guaranteed to become your new autumn obsession.
Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 cup pumpkin puree
- 1 cup sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Generously grease a 10-inch bundt pan with butter or non-stick cooking spray, ensuring all crevices are well-coated.
- In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg until thoroughly combined and no lumps remain.
- In a separate large mixing bowl, combine pumpkin puree, sugar, vegetable oil, and eggs. Whisk vigorously until the mixture is smooth and well-incorporated, creating a uniform orange-colored batter.
- In another small bowl, prepare the cream cheese filling by beating the softened cream cheese with powdered sugar until light and creamy. Mix until no lumps are present.
- Gradually fold the dry ingredient mixture into the wet pumpkin batter, stirring gently until just combined. Be careful not to overmix, which can result in a dense cake.
- Pour half of the pumpkin batter into the prepared bundt pan, creating an even base layer.
- Carefully spoon the cream cheese filling down the center of the batter, ensuring it doesn't touch the sides of the pan.
- Cover the cream cheese filling with the remaining pumpkin batter, smoothing the top with a spatula to create an even surface.
- Place the bundt pan in the preheated oven and bake for 45-50 minutes. To test doneness, insert a toothpick into the center - it should come out clean with just a few moist crumbs.
- Remove from oven and let the cake cool in the pan for 15 minutes. Then, carefully invert onto a wire cooling rack and allow to cool completely.
- Optional: Dust with powdered sugar or drizzle with a simple glaze before serving. Slice and serve at room temperature.
Tips
- Room Temperature Matters: Ensure all ingredients like eggs, cream cheese, and butter are at room temperature for smoother mixing and better incorporation.
- Don't Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to a tough, dense cake.
- Grease Like a Pro: Use a pastry brush to get non-stick spray or melted butter into every nook and cranny of your bundt pan to ensure easy cake release.
- Check for Doneness: Use the toothpick test - it should come out with just a few moist crumbs. Overbaking can dry out your cake.
- Cooling is Crucial: Let the cake cool in the pan for 15 minutes before inverting to prevent breaking, and allow it to cool completely before adding any glaze or powdered sugar.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 42g
Protein: 5g
Fat: 19g
Saturated Fat: 6g
Cholesterol: 75mg
