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Pumpkin-Cream Cheese Bundt Cake
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
105 minutes
Maple-spiced pumpkin cake with rich cream cheese filling.
Ingredients:
  • 2.75 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 0.75 teaspoon ground cloves
  • 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
  • 0.25 cup heavy cream
  • 4 eggs
  • 1.5 (8 ounce) packages cream cheese, softened
  • 0.25 cup white sugar
  • 0.5 teaspoon vanilla extract
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) then generously grease a 12-cup fluted tube pan, like a Bundt pan.
  • In a large bowl, combine flour, baking soda, cinnamon, cloves, salt, ginger, nutmeg, and allspice. Set aside.
  • Combine pumpkin, brown sugar, and butter in a large bowl, whisk until smooth. Stir in sour cream until no lumps remain. Mix in maple syrup, heavy cream, eggs, and vanilla extract until fully combined.
  • Gradually add the flour mixture to the pumpkin mixture until just combined, ensuring most lumps are gone and the batter is thick. Be careful not to overmix.
  • In a medium bowl, cream the cream cheese using an electric mixer on medium-high speed until smooth. Add sugar, egg, and vanilla extract, and mix on medium-high speed until completely combined and the filling is smooth.
  • Transfer half of the cake batter into the pan. Add the filling carefully, making sure not to touch the edges or center. Top with the rest of the batter and gently smooth with a spatula.
  • Bake in the preheated oven for 55 to 65 minutes, or until a bamboo skewer inserted into the center of the cake comes out with just a few moist crumbs. Allow the cake to cool for 30 minutes, then invert onto a wire rack to cool completely before serving.

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