Baking•indulgent
Pumpkin Cream Cheese Bundt Cake
Sweet pumpkin cream cheese bundt cake recipe with pumpkin and cream cheese in one decadent cake. Cheesecake lovers would love this amazing cake.Source: Adapted from Bright-Eyed BakerContributor: Joanna Meyer
- Prep time
- 15 min
- Cook time
- 55 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8 oz (230 g) cream cheese (room temperature)
- 1/2 cup (100 g) sugar (granulated)
- 1 egg
- 1/4 teaspoon (1.5 ml) cinnamon
- 1/4 teaspoon (1.5 ml) vanilla extract
- 3 cups(360 g) all-purpose flour
- 1 1/2 teaspoons (7.5 ml) baking powder
- 1 1/2 teaspoons (7.5 ml) baking soda
- 1 teaspoon (5 ml) salt
- 1 1/2 teaspoons(7.5 ml) cinnamon
- 1/4 teaspoon (1.5 ml) ground all spice
- 1/4 teaspoon (1.5 ml) ground cloves
- 1/4 teaspoon (1.5 ml) ground ginger
- 1/8 teaspoon (0.75 ml) ground nutmeg
- 1/4 cup (80 g) unsalted butter (softened)
- 1/2 cups (90 g) light brown sugar (packed)
- 1/4 cup (50 g) granulated sugar
- 2 eggs
- 1/2 cup (120 ml) vegetable oil
- 1 1/2 cups (350 ml) canned pumpkin
- 1/2 cup (120 ml) low fat vanilla yogurt
- 1 1/2 teaspoons (7.5 ml) vanilla extract
- 1 tablespoon (15 g) unsalted butter
- 4 teaspoons milk (plus another 1/4 teaspoon (1.5 ml) if needed, 20 ml)
- 1 cup (100 g) powdered sugar (plus extra if needed)
Instructions
- 1
Preheat the oven to 350°F (176°C). Spray a 12-cup Bundt pan with nonstick cooking spray and set aside.
- 2
To make the Cream Cheese Filling:
- 3
To make the Pumpkin Bundt Cake:
- 4
To make the Icing: