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Pumpkin Bundt Cake
Pumpkin Bundt Cake
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Raisin and nut pumpkin cake with coconut cream cheese filling. Perfect for family gatherings.
Ingredients:
  • 1 (8 ounce) package cream cheese, softened
  • 0.5 cup confectioners' sugar
  • 0.5 cup sweetened flaked coconut
  • 1 egg
  • 1.75 cups all-purpose flour
  • 2 teaspoons baking powder
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon ground cloves
  • 1 cup brown sugar
  • 0.33333334326744 cup shortening
  • 3 eggs
  • 1 cup pumpkin puree
  • 0.5 cup raisins
  • 0.5 cup chopped pecans
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C) and generously grease a fancy fluted tube pan, like a Bundt pan.
  • In a mixing bowl, blend cream cheese and confectioners' sugar with an electric mixer until creamy. Mix in coconut, 1 egg, and 1 teaspoon vanilla extract until well combined.
  • In a bowl, mix together flour, baking powder, salt, ginger, and cloves. In a separate bowl, use an electric mixer to beat brown sugar and shortening until smooth. Add eggs one at a time, beating well after each addition. Mix in pumpkin. Gently fold in the flour mixture until just combined, then add raisins and pecans.
  • Spread a layer of the batter into the pan, then add a creamy cream cheese filling on top. Finish by pouring the rest of the batter over the filling.
  • Bake in the oven until a toothpick inserted in the center comes out clean, approximately 1 hour. Allow to cool completely in the pan before removing.

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