Thursday, September 14, 2017

Pumpkin Cream Cheese Bundt Cake

We're loving all things Fall around here (despite the fact that it's still WAY too warm for our liking) and while the boys were at a baseball game this weekend Griffin and I got busy in the kitchen and made a little treat for after dinner that night.


I've had  this recipe on my to-make-list for a while and we were so excited to give it a try.



HERE'S WHAT YOU'LL NEED
- 2 and 3/4 cups flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 can (15 oz) pumpkin (not pumpkin pie filling)
- 1 cup pakcaed brown sugar
- 3/4 and 1/4 cup white sugar
- 1 cup vegetable oil
- 5 eggs
- 1 teaspoon and 1/2 teaspoon vanilla extract
- 12 oz block cream cheese, room temperature



HERE'S WHAT YOU'LL DO
Step 1 - Whisk the flour, baking soda, salt, cinnamon, ginger, cloves and nutmeg together in a bowl.  Set aside.




When I have any of the kids in the kitchen with me I usually pre-measure everything and put it in little measuring cups for them to just pour in.





Step 2 - Whisk the pumpkin, brown sugar, granulated sugar, oil, eggs and vanilla extract together until combined.  Pour the wed ingredients into the dry ingredients and whisk until completely combined.  The batter will be SUPER thick and that's okay!

Yes.. .she has her own apron but insisted on wearing mine ;)











 And yes... we make a huge mess when we bake :)




Step 3 - Beat the cream cheese, 1 egg, 1/4 cup granulated sugar and 1/2 teaspoon vanilla extract together until smooth.  This was WAY thinner than I thought it was going to be.  I let it set in the refrigerator for about 10 mins before spreading it.




Step 4 - Pour half of the batter into a greased bundt pan.  Spread the cream cheese filling on top and then top it with the second half of the batter.  Bake for 1 hour at 350 degrees.  Let it cool for an hour before turning it upside down and taking it out of the pan.


Mine came out SUPER wonky :)  It was HUGE and I'm thinking that maybe I didn't spread the batter out evenly enough?  Either way it tasted delicious so we didn't mind.


Look how cool!!!






 The band of filling varied throughout the cake and was so tasty!



 This was extra delicious with a cup of hot tea and makes the perfect Fall treat - plus as an added bonus my house smelled AMAZING!!!

Happy (almost) Fall, y'all!

PUMPKIN CREAM CHEESE BUNDT CAKE

HERE'S WHAT YOU'LL NEED
- 2 and 3/4 cups flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 can (15 oz) pumpkin (not pumpkin pie filling)
- 1 cup pakcaed brown sugar
- 3/4 and 1/4 cup white sugar
- 1 cup vegetable oil
- 5 eggs
- 1 teaspoon and 1/2 teaspoon vanilla extract
- 12 oz block cream cheese, room temperature

WHAT YOU'LL DO
Step 1 - Whisk the flour, baking soda, salt, cinnamon, ginger, cloves and nutmeg together in a bowl.  Set aside.

Step 2 - Whisk the pumpkin, brown sugar, granulated sugar, oil, eggs and vanilla extract together until combined.  Pour the wed ingredients into the dry ingredients and whisk until completely combined.  The batter will be SUPER thick and that's okay!


Step 3 - Beat the cream cheese, 1 egg, 1/4 cup granulated sugar and 1/2 teaspoon vanilla extract together until smooth.  This was WAY thinner than I thought it was going to be.  I let it set in the refrigerator for about 10 mins before spreading it.

Step 4 - Pour half of the batter into a greased bundt pan.  Spread the cream cheese filling on top and then top it with the second half of the batter.  Bake for 1 hour at 350 degrees.  Let it cool for an hour before turning it upside down and taking it out of the pan.

18 comments :

  1. You and Narci have me wanting nothing but baked goods this morning!

    ReplyDelete
  2. This looks absolutely delicious!!! A piece of this would go GREAT with my cup of coffee this morning ;) I'm glad to know I'm not the only one that makes a HUUUUUUGE mess when I bake!!!! Happy Fall!!!

    ReplyDelete
  3. Totally making that this weekend!!!!

    ReplyDelete
  4. This comment has been removed by the author.

    ReplyDelete
  5. It looks so good and you have the sweetest little sous chef to help! xoxo ERIN

    ReplyDelete
  6. This looks so good! I'm drooling at that yummy filling!

    ReplyDelete
  7. Where did you get that black/white measuring cup? It is so cute.

    ReplyDelete
  8. Oh my goodness that looks delicious!!

    Justine @ Charm City Ciemny's
    www.lifeasabaltimoregirl.blogspot.com

    ReplyDelete
  9. I am totally making this over the weekend!

    ReplyDelete
  10. Oh goodness gracious this looks incredible! I might make this for Thanksgiving! And fun fact, I posted a bundt cake recipe on my blog this week, too! I love a good bundt cake!

    ReplyDelete
  11. Oh my!! This looks amazing!!

    www.loveamycotton.com

    ReplyDelete
  12. Just to be sure... four eggs go into step two and one egg goes into step three? Can't wait to make it...!

    ReplyDelete
  13. Perfect timing! I was just looking for my pumpkin trifle receipt for our Outlander Girls' Night In tomorrow. This will be better!

    ReplyDelete
  14. Where did you get the big bowl from? Love it!

    ReplyDelete

Blog design by Get Polished | Copyright 2016