Irresistible Pumpkin Cream Cheese Bundt Cake Recipe

Ingredients

• 2.75 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 0.75 teaspoon ground cloves
• 0.5 teaspoon salt
• 0.5 teaspoon ground ginger
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon ground allspice
• 1 (15 ounce) can pumpkin puree
• 1 cup packed dark brown sugar
• 0.5 cup butter, melted and cooled
• 0.25 cup sour cream
• 0.75 cup maple syrup
• 4 eggs eggs
• 0.25 cup heavy cream
• 1 teaspoon vanilla extract
• 1.5 (8 ounce) packages cream cheese, softened
• 0.25 cup white sugar
• 1 egg egg
• 0.5 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Grease a 12-cup Bundt pan thoroughly.
2. In a large bowl, whisk together flour, baking soda, cinnamon, cloves, salt, ginger, nutmeg, and allspice. Set aside.
3. In a separate large bowl, combine pumpkin, brown sugar, and butter. Whisk until smooth, then blend in sour cream. Incorporate maple syrup, eggs, heavy cream, and vanilla extract until fully mixed.
4. Gently fold the dry flour mixture into the wet pumpkin mixture until just combined.
5. In a separate bowl, beat cream cheese with an electric mixer on medium-high until smooth. Gradually beat in white sugar, egg, and vanilla extract until the mixture is smooth and well combined.
6. Pour half the cake batter into the prepared Bundt pan. Spoon the cream cheese filling evenly over the batter. Cover with the remaining cake batter, smoothing the top with a spatula.
7. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan on a wire rack for 30 minutes, then tap and gently shake to loosen. Invert onto a wire rack and cool completely before serving.

Nutrition

• Calories: 477 kcal
• Fat Content: 23 g
• Fiber Content: 2 g
• Sugar Content: 35 g
• Sodium Content: 568 mg
• Protein Content: 8 g
• Cholesterol Content: 128 mg
• Carbohydrate Content: 62 g
• Saturated Fat Content: 14 g
• Unsaturated Fat Content: 0 g