Pumpkin Cream Cheese Bundt Cake

Name: Pumpkin Cream Cheese Bundt Cake
Cook time: 60 min
Yield: 12 servings
Ingredients: 2.75 cup all-purpose flour spooned and leveled; 2 teaspoon baking soda; 0.5 teaspoon salt; 2 teaspoon ground cinnamon; 0.5 teaspoon ground ginger; 0.5 teaspoon ground cloves; 0.5 teaspoon ground nutmeg; 0.5 teaspoon ground allspice; 1 can pumpkin puree 15-ounce; not pumpkin pie filling; 1 cup brown sugar packed, light or dark; 1 cup granulated sugar; 1 cup vegetable oil; 4 whole eggs at room temperature; 1 teaspoon pure vanilla extract; 12 ounce full-fat brick cream cheese softened to room temperature; 1 whole egg at room temperature; 0.3333333333 cup granulated sugar; 0.5 teaspoon pure vanilla extract

A spiced pumpkin Bundt cake with a cream cheese filling, finished optionally with salted caramel sauce and flaky sea salt. Preparation/total time includes an estimate based on the recipe steps; the creator did not specify every timing field.

By @sallysbakeblog

Original recipe source

Cook time: 60 minutes

Servings: 12

Ingredients

2.75 cup all-purpose flour spooned and leveled
2 teaspoon baking soda
0.5 teaspoon salt
2 teaspoon ground cinnamon
0.5 teaspoon ground ginger
0.5 teaspoon ground cloves
0.5 teaspoon ground nutmeg
0.5 teaspoon ground allspice
1 can pumpkin puree 15-ounce; not pumpkin pie filling
1 cup brown sugar packed, light or dark
1 cup granulated sugar
1 cup vegetable oil
4 whole eggs at room temperature
1 teaspoon pure vanilla extract
12 ounce full-fat brick cream cheese softened to room temperature
1 whole egg at room temperature
0.3333333333 cup granulated sugar
0.5 teaspoon pure vanilla extract

Instructions

Preheat the oven to 350°F (177°C) and generously grease a 10-inch Bundt pan. Oven is preheated and pan is greased.
Whisk the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice in a large bowl. In another large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla until combined. Add the wet ingredients to the dry ingredients and whisk until completely combined; the batter will be thick. Cake batter is mixed.
Using a handheld or stand mixer, beat the cream cheese until smooth. Scrape down the bowl, then beat in the egg, granulated sugar, and vanilla until combined and creamy. Cream cheese filling is ready.
Spread half of the pumpkin batter into the prepared Bundt pan. Spread the cream cheese filling on top, then add the remaining pumpkin batter. Gently swirl the layers with a knife. Pan is assembled for baking.
Bake for 55–65 minutes, until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs. Cake tests done.
Cool the cake in the pan on a wire rack for 2 hours, then invert it onto a cooling rack or serving plate/cake stand. Let it cool completely before drizzling with the optional topping and serving. Cake is cooled and unmolded.