1. Preheat oven to 350. Spray a bundt pan and set aside.
2. In a small mixing bowl, beat the cream cheese, sugar, egg
and vanilla until smooth. Set aside. This is your cream cheese
ribbon filling.
3. In a mixing bowl, sift together the flour, baking powder,
baking soda, spices and salt. Set aside.
4. In a separate mixing bowl whisk together the pumpkin,
buttermilk and vanilla. Set aside.
5. In the bowl of a stand mixer, cream the butter and sugar
until fluffy, about 5 minutes. Add eggs one at a time, beating
one minute after each addition. Add in about 1/3 of the flour
mixture, followed by 1/2 of the pumpkin mixture, then
repeat with another 1/3 of the remaining dry, then wet, until
finally ending with the dry. Do not overbeat.
6. Pour half of the batter into the prepared bundt pan. Spoon in
the cream cheese filling into the pan, as evenly as possible. Top
with the remaining pumpkin batter.
7. Bake for 50-60 minutes, until toothpick inserted in the center
comes out clean. Allow to cool 10 minutes in pan, then invert
onto cooling rack. Top with caramel and chocolate ganache, if
desired.
Originally Submitted
9/29/2013
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