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Pumpkin Cream Cheese Bundt Cake

Vegetarian

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A pumpkin cake with a creamy surprise in the middle! All the effort will be worth the look on your guest's faces when you cut open the cake and they see the Irish cream core! Happy Thanksgiving.

You can click here for a homemade pumpkin puree recipe.

Prep Time 1 hour and 20 minutes

Serves: 8

Difficulty Level: Medium

Ingredients for cake:

All-Purpose flour - 3 cups

Baking powder - 2 tsp.

Baking soda - 1 tsp.

Ground cinnamon - 1 1/2 tsp.

Ground ginger - 1 1/2 tsp.

Nutmeg - 1/2 tsp.

Ground Clove - 1/4 tsp.

Salt - a pinch

Unsalted butter - 1 cup (softened)

Sugar - 1 cup, 1/4 cup

Eggs - 4

Vanilla Extract - 1 tsp, 1 tsp.

Pumpkin puree - 14 oz.

Buttermilk - 3/4 cup

Cream cheese - 12 oz. (room temp.)

Method of preparing the cake:

Heat oven to 350°F.
Whisk the flour, baking powder, baking soda and spices together.
In a mixer bowl, whip the butter and 1 cup sugar till fluffy. Add 3 eggs, one at a time.
Add 1 tsp vanilla and pumpkin puree. Gradually add the dry ingredients and the buttermilk, alternating between the two.
In another bowl, mix the cream cheese with the remaining 1/4 cup sugar until smooth. Add the last egg.
You should now have 2 bowls: one with the pumpkin mix, and another with cream. Grease and flour a bundt pan.
Fill a third of it with the pumpkin mix, make a ditch with the back of a spoon and fill it with the cream. Now fill all the way up with the pumpkin mix.
Bake 60-65 minutes. Let cool 20 minutes and remove from the pan. Cool completely before sprinkling with some powdered sugar and serving.

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