Pumpkin Cream Cheese Bundt Cake Food

PUMPKIN-CREAM CHEESE BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 12-cup fluted tube pan (such as Bundt®).
• Whisk flour, baking soda, cinnamon, cloves, salt, ginger, nutmeg, and allspice together in a large bowl. Set aside.
• Whisk pumpkin, brown sugar, and butter together in a separate large bowl until combined. Whisk in sour cream until no lumps remain. Add maple syrup, heavy cream, eggs, and vanilla extract and whisk until completely incorporated.
• Add flour mixture gradually to pumpkin mixture until just combined, most lumps are gone, and batter is thick, being careful not to overmix.
• Beat cream cheese in a medium bowl using an electric mixer on medium-high speed until smooth. Mix in sugar, egg, and vanilla extract at medium-high speed until thoroughly combined and filling mixture is smooth.
• Pour 1/2 of the cake batter into the prepared pan. Spoon filling over batter, trying to avoid touching the side or center column of the pan. Pour remaining cake batter over filling and smooth gently using a spatula.
• Bake in the preheated oven until a bamboo skewer inserted into the center of the cake comes out fairly clean, with only a few moist crumbs, 55 to 65 minutes. Let cake cool for about 30 minutes before inverting onto a wire rack to cool completely before serving.

PUMPKIN BUNDT CAKE WITH CREAM CHEESE GLAZE

Steps:

• Heat oven to 325°F. Generously grease and flour 12-cup fluted tube cake pan, or spray with cooking spray with flour.
• In large bowl, beat cake mix, pumpkin, water, oil, pumpkin pie spice and eggs with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
• In small microwavable bowl, microwave frosting uncovered on Low (10%) 10 to 20 seconds, stirring until thick drizzling consistency. Spoon over cake.

PUMPKIN CREAM CHEESE BUNDT CAKE RECIPE - (4.2/5)

Steps:

• Preheat oven to 350°F, with rack on lower middle or middle position. Generously grease Bundt pan and set aside. Filling: Beat cream cheese cubes with sugar on medium high, until completely smooth. Add egg, cinnamon, and vanilla, beating until smooth. Transfer to a covered container and chill in fridge. Cake: In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, all spice, cloves, ginger, and nutmeg. Whisk together and set aside. In the bowl of stand mixer, using paddle attachment, cream butter and both sugars until fully mixed and fluffy. Beat in eggs, oil, pumpkin, yogurt, and vanilla, until mixture is smooth. Fold dry ingredients into the wet ingredients by hand, using rubber spatula. Pour almost half of batter into grease Bundt pan, filling the grooves. Using wooden spoon, try to carve out a generous tunnel in the batter, and fill the tunnel with cream cheese filling. Filling will probably overflow the tunnel, but this helps to keep the filling together. Gently pour in remaining cake batter. Bake 55 to 60 minutes or just until toothpick inserted in the center comes out almost clean, with few tender crumbs attached. Cool cake in pan 15 to 20 minutes; transfer to wire rack to finish cooling. 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 teaspoon of milk at a time, as needed, to reach your desired glaze consistency.

PUMPKIN STREUSEL BUNDT CAKE WITH CREAM CHEESE GLAZE

Steps:

• Preheat oven to 350 degrees.
• Combine streusel ingredients of brown sugar, cinnamon and allspice in small bowl. Cut in butter with two knives until mixture is crumblyand fold in the nuts if using. Set aside.
• In a large mixing bowl, combine the cake ingredients. Beat on low speed for 30 seconds; beat on medium for 4 minutes.
• Pour half the batter into a greased and floured 10-in. fluted tube pan. Sprinkle streusel over the center of the batter, not touching the sides of the pan. Top streusel with remaining cake batter.
• Bake 50-55 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan for 15 minutes before removing to a wire rack to cool completely. While cooling, make glaze by beating cream cheese in a small bowl at medium speed for 2 minutes or until very creamy. Slowly beat in powdered sugar, then vanilla. Beat in 3 tablespoons milk Add more milk if needed to get desired consistency for drizzling. When cake is cooled, drizzle with glaze and serve.