This recipe is everything there is to love about pumpkin cake including a rich decadent cream cheese layer baked inside. This fall inspired cake is simple to prepare and perfectly spiced, and will always impress a your family and guests.
Ingredients: ( Filling )
- 8 ounces cream cheese ( softened at room temperature )
- 1/4 cup butter ( softened at room temperature )
- 1/2 cup granulated sugar
- 1 large egg
- 2 tablespoons flour
- 1 teaspoon vanilla extract
Directions: ( Filling )
- add softened cream cheese and softened butter in a stand mixer and blend on
medium speed until both are combined and smooth without lumps.
- add the egg and vanilla, combine then add sugar and flour.
- Mix well for 2 minutes, then set aside.
Ingredients: ( Cake )
- 1 1/2 cups pumpkin puree
- 2 teaspoons cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon allspice
- 1 teaspoons salt
- 1 teaspoons baking soda
- 1 teaspoons baking powder
- 4 cups flour
- 2 1/2 cups dark brown sugar ( packed )
- 4 large eggs
- 1 cups buttermilk
- 1 cups unsalted butter
- 1/2 cup sour cream
Directions: ( Cake )
- Preheat oven at 350.
- Prepare a 10 /12 cup Bundt cake pan with butter and flour
- Combine and sift using a wire whisk flour, cinnamon, ginger, nutmeg, cloves, allspice,
salt, baking soda . baking powder. Set aside.
- In a stand mixer cream dark brown sugar with softened butter until smooth. Add eggs
one at a time, buttermilk, pumpkin puree and sour cream until all is well combined.
- With stand mixer on low add dry ingredients spoonful at a time, making sure to scrap
sides of bowl periodically.
- Pour half of the batter into prepare bundt pan then add a layer of filling mixture,
followed by layer of batter. Be sure not to over fill pan.
- Bake for 50 - 55 minutes or until a wooden tooth pick inserted come out clean.
- Let cool completely before icing.
Ingredients: ( Glaze )
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
- pinch of salt
- 1 teaspoon vanilla extract
- 2 1/2 tablespoons milk, plus more as needed
Directions: ( Glaze )
Beat softened cream cheese and powdered sugar until smooth and fluffy, about 4 minutes on medium high.
Add rest of glaze ingredients, stirring by hand. Add 1 tsp of milk at a time, as needed, to reach your desired glaze consistency. Drizzle over cool cake.
I don't know if anyone has already made this comment, but you doing include a step for adding in the pumpkin! I added it with the buttermilk and sour cream, but you should probably update the recipe to include that ingredient. 😀