Description
This moist and flavorful Pumpkin Cream Cheese Bundt Cake is the perfect fall dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups pumpkin puree
- 8 ounces cream cheese, softened
Instructions
- Preheat the oven to 350°F (175°C) and grease a bundt pan.
- In a bowl, mix together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, whisk together granulated sugar, brown sugar, and oil until well combined.
- Add the eggs one at a time, then stir in the pumpkin puree.
- Gradually add the dry ingredients to the wet ingredients until just mixed.
- Pour half of the batter into the bundt pan, then dollop cream cheese on top and cover with remaining batter.
- Bake for 60-70 minutes or until a toothpick comes out clean.
- Allow to cool before removing from the pan.
Notes
- For best flavor, use homemade or canned pumpkin puree.
- Store leftover cake in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg