To make things a little more intriguing, I decided to switch up the tried and true bundt, stuff it full of molten delight and make it uber rich. I was invited to my sister’s place recently and was explicitly told not to bring any food. But being who I am, I couldn’t go empty handed, so I told her I’d bring dessert. And that is how this little bundt was born. So YES, another bundt cake. A pumpkin bundt cake with a yummy cream cheese filling, then drizzled with a smooth cream cheese icing and finally topped with pecans. If that doesn’t scream Thanksgiving, well then I don’t know what does. While looking at the recipe you may think it looks a bit complicated it really isn’t. Trust me when I say the hardest part will be cleaning the mixer bowl 3 times.
Ingredients
Cake
Flour – All purpose flour works just fine for this recipe. Leavening agents – Both baking powder and baking soda. Salt – Salt is so important in any and all baked goods. Butter – Unsalted as we want to control the sodium in our dessert. Sugar – Brown sugar, packed. This will provide some notes of molasses and depth of flavor. Milk – We’re using buttermilk today to lend brightness and tenderness to our cake. Eggs – We’re using 3 eggs today, quite a bit I know but believe me you’ll want them. Pumpkin – Pick up a can of pumpkin – it’s available in the canned aisle year round! Spice – Pumpkin pie spice to really tie together that pumpkin pie flavor.
Filling
Cream cheese – Softened at room temperature. Sugar – Powder sugar is necessary to ensure a completely smooth filling that’s still nice and sweet. Spice – Just a bit of cinnamon will highlight the pumpkin spice notes in our cake. Egg – Just one egg to bind this filling together as it bakes. Vanilla – Plain ole’ vanilla extract is fine. Salt – Everything needs seasoning – including this icing!
Icing
Cream cheese – Softened at room temperature. Milk – Just a bit, regular or any fat percentage you’d like will work just fine. Powdered sugar – This is the sugar to use for these types of fillings or icings. Vanilla extract – Again needed for that well rounded flavor. Salt – Don’t forget the salt! every layer needs seasoning.
What Kind Of Cream Cheese Is Best For Icing?
I prefer using Philadelphia cream cheese because it always makes a super silky filling. However, if you can’t find the Philadelphia brand, use a cream cheese that is full fat for best results.
How To Make Pumpkin Bundt Cake with Cream Cheese Filling
Cake batter
Icing
How To Tell When Your Cake Is Done Baking
Insert a toothpick into the thickest part of the cake, be careful though not to hit our filling! If the toothpick comes out clean, your cake done baking. If there is any batter sticking to the toothpick, bake for 5-10 minutes at a time until the toothpick comes out clean. Use a new toothpick for each test.
What Can I Top My Cake With?
Chopped nuts like pecans, almonds, or walnuts Chocolate that’s been shaved or chopped Toffee pieces Cinnamon Whipped cream
Want To Use Fresh Pumpkin?
Well then you’re ambitious I’ll give you that, but it’s totally possible to use fresh pumpkin and to achieve that 100% homemade flavor.
First halve the pumpkin and scoop out all the seeds. Heat an inch of water in a sauce pan till boiling, in the mean time slice the pumpkin into chunks. Boil these pieces of pumpkin briefly before reducing the heat, covering and allowing to simmer for 30 minutes. Drain and cool before removing the pumpkin from the peel. Mash it all up and you’re good to go!
Storing Leftovers
As our filling and icing contain dairy, we want to refrigerate this treat. This method will allow the cake to last 3 – 4 days. If you’d prefer to freeze it be sure to wrap the cake in plastic wrap and aluminum foil for up to 3 months, with the icing stored separately. To thaw the cake you’ll want to keep it wrapped in foil for 3 hours as it thaws on the counter.
More Must Try Pumpkin Recipes:
Pumpkin Delight Best Ever Pumpkin Roll Pumpkin Magic Cake Healthy Whole Wheat And Oats Pumpkin Pancakes Pumpkin Cheesecake Brownies Pumpkin Cinnamon Bread The Best Pumpkin Pancakes Classic Pumpkin Pie
